Greek Moussaka with Bechamel Sauce

Ingredients:

olive oil

6 potatoes, thinly sliced

2 eggplants, cut into 1 cm thick slices

2 tomatoes, chopped

300 g ground beef

1 onion, chopped

1 bell pepper, chopped

2 tbsp tomato paste

pinch of oregano

200 g any hard cheese

pinch of mint

parsley

2 tbsp wheat flour

50 g butter

2 cups milk



Method:

 In a large bowl, mix eggplant and 2 tsp salt and let stand for 15 minutes. Then lightly rinse eggplants. Dry with paper towels.

In a large skillet, heat 2 tbsp olive oil over medium heat.  Fry potatoes until golden on both sides. Salt. Remove excess of fat and place potatoes in a deep dish for oven.

 In the same skillet, fry onion until golden.

 Add bell pepper, tomatoes and minced meat, fry for 5 minutes.

 Add mint and oregano, season with salt. Add tomato paste and simmer all together for 15 minutes. Add parsley. Continue simmering for 5 min.

 Arrange minced meat mixture on the top of potatoes.

 Fry eggplants on both sides until golden.

 In a medium saucepan, melt butter. Add flour and fry over low heat until bubbles. About 2 min, stirring constantly. Add milk, continuing to stir. Add salt and pepper. Continue stirring for 2-3 min more or until desired thickness achieved. Remove from heat.

 Pour the sauce over eggplant. Sprinkle generously with grated cheese .

 Bake in the preheated oven for 1 hour at 180 degrees.

Enjoy!

Tue, 03/Aug/21