← All recipesMoussakaLayers of aubergine, potato and spiced meat sauce under a golden béchamel.Prep 45 minCook 90 minServes 8Greek Photo: Fotograf: Dieter Mueller (dino1948) Kamera: de:Nikon 885 / Wikimedia Commons (CC BY-SA 3.0)Ingredients4 Aubergine3 Potatoes600 g Minced beef2 Onion400 g Chopped tomatoes (canned)1 tsp Ground cinnamon100 ml Olive oil1 l Milk100 g Butter100 g Plain flour2 Egg100 g Kefalotyri, gratedMethod1Slice the aubergines and potatoes, brush with oil and roast until golden.2Brown the onion and mince, add the tomatoes and cinnamon and simmer for 30 minutes.3Make a béchamel from the butter, flour and milk; off the heat stir in the eggs and half the cheese.4Layer potatoes, aubergines and meat sauce in a dish, cover with béchamel and the remaining cheese.5Bake at 180°C for 45 minutes until golden, then rest for 20 minutes before cutting.
