Moussaka

I made some moussaka for the first time today! I forgot to take pictures, because it went fast hehe. It’s kind of like lasagna with eggplant slices instead of pasta. I had this in a cafeteria in Copenhagen last week. It was like a huge mystery mass of cheese, but it was so yummy I had to try and make it on my own, and better too ;)

Here’s a picture from Google instead:

Uuuugh. Yum. <3

Slice 1 big eggplant into 1cm thick slices and toss liberally with salt and olive oil. Bake in a 200 C oven for about 15-20 minutes or until tender. Meanwhile, saute half a small onion and some garlic in olive oil. Put ground beef with onions and tomatoes and season with s&p, cook until brown. Season with some herbs like thyme and oregano and some spices like paprika and a little bit of cinnamon. Whatever you have and want. Add some tomato sauce and a little water, and some diced potatoes and cook until the potatoes are just about done, since they’ll be in the oven for a while too. Normally you would fry the eggplant and potatoes but lately I’ve been trying to avoid being killed by oil splatters. Take the meat sauce off the heat (your eggplants should be done now too) and let cool. Mix an unbeaten egg with the mixture when it’s a little cool.

Next! The bechamel sauce. I hate measuring when I’m cooking, I’m more of a little-bit-of-this-in-here, whoops-that-was-too-much-oh-well kind of cook hehe. :D So I’m sure there’s some place where you can get an actual real recipe for bechamel, just find it. Melt a couple tbsps of¬† butter and add some flour in a pan. When it starts to clump and thicken, start adding milk (maybe about a cup or so). Add some cheese of your choice and melt it all together until it’s rich and creamy. Season with s&p + paprika.

Assemble by laying the cooked eggplant inside of an ovenproof dish, topping with the meat and potatoes, some more tomato sauce, and finally the beautiful and silky bechamel. If you have lots of eggplant/meat sauce, layer them before putting the bechamel. Top with more cheese if you want. Pop back into your hot oven for about 20 minutes or until it’s nice and browned on top. Let cool a little bit before serving. This is really good with a nice light salad to balance it out. Enjoy (we did!) :D

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