Moussaka with Beef

Instructions

1. Step 1

   Heat the oven to 220 Celsius. Arrange racks to accommodate two baking sheets.

   Cookware: baking sheet

2. Step 2

   Arrange the potatoes on a baking sheet. Coat with 1 ¾ tbsp (25 ml) olive oil and ⅜ tsp (2 gr) salt, then roast until tender and lightly browned.

   Timer: 20 min (fixed)

   Ingredients used: 25.0 ml Olive Oil, 600.0 gr Potato, 2.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Arrange the eggplant on a second baking sheet. Coat with 1 ¾ tbsp (25 ml) olive oil and ⅜ tsp (2 gr) salt, then roast until soft and browned, turning once.

   Timer: 25 min (fixed)

   Ingredients used: 1200.0 gr Eggplant, 25.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board

4. Step 4

   Warm 2 tsp (10 ml) olive oil in a large skillet over medium heat. Cook the onion until softened, then add the garlic and stir until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 12.0 gr Garlic, 10.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Chef Knife, cutting board, large skillet, wooden spoon

5. Step 5

   Add the beef and cook over medium heat, breaking it into small pieces, until evenly browned.

   Timer: 8 min (fixed)

   Ingredients used: 700.0 gr Ground Beef

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the tomato paste, then add the tomato, red wine, oregano, cinnamon, bay leaf, 1 tsp (6 gr) salt, and black pepper. Simmer over low heat until thick, then discard the bay leaf.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 1.0 gr Ground Cinnamon, 120.0 ml Red Wine, 6.0 gr Salt, 400.0 gr Tomato, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

7. Step 7

   Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until smooth and lightly foaming.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Butter, 60.0 gr Wheat Flour

   Cookware: medium saucepan, whisk

8. Step 8

   Gradually whisk in the milk. Cook over medium heat, whisking frequently, until the béchamel is thick and smooth, then remove it from the heat.

   Timer: 7 min (fixed)

   Ingredients used: 700.0 ml Whole Milk

   Cookware: medium saucepan, whisk

9. Step 9

   Whisk the eggs with the nutmeg, ⅜ tsp (2 gr) salt, and 50 gr cheese in a mixing bowl. Gradually whisk in a little hot béchamel, then whisk the tempered mixture back into the saucepan.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg, 1.0 gr Ground Nutmeg, 50.0 gr Kefalotyri Cheese, 2.0 gr Salt

   Cookware: medium saucepan, mixing bowl, whisk

10. Step 10

    Reduce the oven to 190 Celsius. Layer the roasted potatoes, half the roasted eggplant, the beef sauce, and the remaining eggplant in a large baking dish. Spread the béchamel over the top and sprinkle with the remaining 50 gr cheese.

    Ingredients used: 50.0 gr Kefalotyri Cheese

    Cookware: Large baking dish

11. Step 11

    Bake until deeply golden and bubbling at the edges. Rest before cutting into portions.

    Timer: 45 min (fixed)

    Cookware: Large baking dish