Greek moussaka ingredients:
600 gr. ground beef,
4 tablespoons of olive oil,
4 medium eggplants,
4 medium zucchini,
4 medium potatoes,
1 onion finely chopped,
2 chopped garlic cloves,
a glass of red wine,
1 teaspoon of cinnamon,
1/2 teaspoon of salt,
pepper to taste,
1 cup of slightly concentrated tomato juice,
1 teaspoon of tomato puree,
1/2 teaspoon of sugar,
1 parsley finely chopped,
2-3 teaspoons of grated halloumi cheese
For the bechamel sauce:
4 cups of milk
2 tablespoons of flour
4 tablespoons of flour
1/2 cup shredded halloumi cheese
1 beaten egg
a little cinnamon
salt, pepper
Preparation:
Preheat the oven to 180°C.
Cut the eggplant into thin slices.
Let them stand for 15-20 minutes and drain the water. Then put them on the foil that you placed at the bottom of the baking tray, cover them with oil and bake them in a heated oven for about 25 minutes. Do the same with potatoes and zucchini, but do not add salt, but put them directly in the oven.
Pour the olive oil into the pan and sauté the onion and garlic. Then add the ground beef, and after a few minutes add the wine. When the wine evaporates, pour tomato juice, tomato puree and sugar. Stir and add cinnamon, pepper, salt and parsley.
Remove the pan from the heat and when the mixture has cooled, pour it into a fireproof dish.
Arrange the potatoes on the bottom of the ovenproof dish beforehand. Place a layer of zucchini and a layer of eggplant over the potatoes. Then add the mixture with minced meat and repeat the process.
Eggplant should be on top.
Make the béchamel.
Pour the butter into a small bowl and when it melts, add the flour. Stir 1-2 times and pour milk. Bring to a boil, then add cinnamon, salt, pepper, halloumi and egg.
When the béchamel is ready, remove it from the heat and pour it over the eggplant.
Sprinkle the surface with grated halloumi cheese and bake in the preheated oven for 45 minutes or until the surface turns brown.
