Moussaka

🔥 Prep

• Slice the 3 eggplants into 1‑cm thick rounds and sprinkle with salt; let sit 15 minutes, then pat dry.
• Peel and slice the 3 potatoes into 1‑cm thick rounds.
• Measure out 500 g ground lamb and keep ready.
• Measure 2 tbsp tomato paste.
• Measure 500 ml milk.
• Measure 50 g flour.
• Measure 50 g butter.

🔥 Cook

• 1. Preheat oven to 180°C and grease a baking dish.
• 2. Heat a large skillet over medium-high heat, add 25 g of the butter and sauté the ground lamb for 5‑6 minutes until browned, breaking it up.
• 3. Stir in the 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
• 4. Reduce heat to medium, add a splash of water if needed, and simmer the meat sauce for 10 minutes until thickened; season with salt and pepper.
• 5. In a saucepan, melt the remaining 25 g butter over medium heat, then whisk in the 50 g flour and cook for 1‑2 minutes until lightly golden (forming a roux).
• 6. Gradually whisk in the 500 ml milk, continuing to stir over medium heat for 5‑7 minutes until the béchamel sauce is smooth and thick enough to coat the back of a spoon; season with salt, pepper, and a pinch of nutmeg.
• 7. Layer the bottom of the prepared dish with half the potato slices, followed by half the eggplant slices, then spread the meat sauce evenly; repeat with the remaining potatoes, eggplant, and finish with the béchamel spread on top.
• 8. Bake in the preheated oven for 40‑45 minutes until the top is golden brown and a knife inserted into the center comes out hot; let rest 10 minutes before cutting.

🔥 Serve

• Serve warm squares of moussaka with a simple Greek salad of cucumber, tomato, red onion, olives, and feta.
• Pair with crusty bread or warm pita to scoop up any sauce.
• Garnish with a sprinkle of fresh chopped parsley or mint for brightness.