Main course

Moussaka

A Greek bake of browned eggplant, concentrated meat sauce, and airy bechamel finished with a cheese crust.

What you’ll need

• eggplants: 1200 g
• ground beef: 600 g
• onion: 150 g
• tomatoes: 500 g
• olive oil: 60 ml
• milk: 600 ml
• butter: 60 g
• flour: 60 g
• eggs: 2 pcs
• kefalotyri cheese: 100 g
• salt: 10 g
• black pepper: 2 g
• ground cinnamon: 1 g
• nutmeg: 1 g

How to make it

1. Slice the eggplants lengthwise into 8-10 mm slabs, sprinkle with half the salt, and drain in a colander for 20 minutes. Pat dry, brush with 30 ml of the olive oil, and arrange in one layer.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.