Moussaka

Elaboración

1. 01
   Paso 1Chop the onion

   Finely chop the onion and mince the garlic.

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2. 02
   Paso 2Cook the onion

   Get a pan on a medium-high heat, add olive oil and then go in with your onions. Cook until they begin to brown.

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3. 03
   Paso 3Brown the mince

   Add the mince. Break it up and let it brown. Season with the cinnamon, mixed herbs and salt & pepper.

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4. 04
   Paso 4Simmer the meat sauce

   Give it a stir, then add the tomato puree, mix and then add the tin tomatoes. Throw in the garlic and two bay leafs and leave to simmer.

   Nota

   The longer you simmer, the better the flavour.

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5. 05
   Paso 5Salt the aubergine35 min

   Remove the tops and slice the aubergine about a half an inch thick. Season with salt and let them sit for about 30-40 minutes to allow the salt to draw out the moisture.

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6. 06
   Paso 6Make the béchamel

   On a medium heat, add the butter and once its melted add the flour. Stir well for a minute to cook the flour and then slowly add the milk. Add and stir until you have thick, smooth sauce. Grate in the nutmeg, add the parmesan and season with salt and pepper. Turn off the heat and stir through the egg yolks.

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7. 07
   Paso 7Fry the aubergine

   On a medium high heat, add a generous amount of olive oil to a pan and fry the aubergine until a dark brown on both sides.

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8. 08
   Paso 8Build the moussaka

   Place the aubergine as the bottom layer of a baking dish. Then add the meat sauce, followed by more aubergine and then the béchamel. Grate over more parmesan.

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9. 09
   Paso 9Bake the moussaka32m 30s

   Place in a pre heated oven at 180c/350f for 30-35 minutes or until golden brown and crispy.