Moussaka - Chef Recipe by Milton Mavromoustakos

Ingredients

1 large potato
1 small eggplant
1 middle-sized zucchini
1 small brown onion
2 garlic cloves
500 g beef mince
50 g tomato paste
30mL red wine
1 bay leaf
1 cinnamon stick
50 g tasty cheese
50 g Parmesan
Salt to taste
Pepper to taste
Ground cloves to taste

Method

Put some oil in a heated pot, add mince and cook for 1 minute.

In another pot, add some oil land saute chopped onion and garlic for 2-3 minutes, add mince and tomato paste and cook together for 5 minutes.

Pour in red wine, reduce by half. Add cinnamon stick, cloves, bay leaf and salt and simmer until mince is cooked.

Strain the mince. Slice potato, eggplant and zucchini to 5 mm thick.

Grill sliced potatoes, eggplant and zucchini until golden brown.

Assemble moussaka in a baking tray in layers of potatoes, mince, eggplant and zucchini with sprinkles of salt, pepper, oregano, tasty cheese and Parmesan on the top of each layer. Repeat layers twice.

Prepaer bechame sauce:

Put 65 g butter in a pot, add 65 g flour once the butter is melted and whisk over medium heat until paste is formed.

Cook for 3 minutes, add 500mL milk gradually continuing to whisk to prevent lumps. Bring to the boil, take off the heat, add 25 g Parmesan, 25 g tasty cheese, salt and nutmeg to your liking.

Pour bechamel sauce over moussaka evenly. Sprinkle some Parmesan and tasty cheese on top and cook in oven at 200 C for 12-13 minutes until light brown in colour.

When cooked, cut into portions and served with Greek salad.

Recipe provided by Mavs Greek Restaurant