Moussaka

Moussaka

• 1 large eggplant, cut into 1cm slices
• Oil, salt and pepper
• 1 onion, chopped
• 3 garlic cloves, chopped
• 454g (1lb) extra lean ground beef or lamb
• 45ml (3 tbsp.) white wine vinegar
• 2.5ml (½ teaspoon) ground nutmeg
• 2.5ml (½ teaspoon) ground cinnamon
• 1 can (796ml) low sodium diced tomato
• Breadcrumbs and Parmesan cheese (optional)

Bechamel

• 80ml (6 tbsp) butter
• 80ml (6 tbsp) white flour
• 750ml (3 cups) milk
• 15ml (1 tbsp.) thyme, dried
• 15ml (1 tbsp) oregano, dried
• Salt and pepper
• 500ml (2 cups) grated cheddar or mozzarella cheese

1. Brush the eggplant slices with olive oil and add salt and pepper to taste. Bake for 20-25 minutes at 350F.
2. In a pan, soften the onion and garlic in 1-2 tbsp of oil for about 5 minutes. Deglaze with the wine vinegar.
3. Add the meat, salt and pepper and cook for a few minutes. Simmer over low heat for 25-30 minutes.
4. In the meantime, make the bechamel sauce. In a saucepan, melt the butter and add the flour, whisking for 1 minute. Pour in the milk while whisking. Let thicken over low-medium heat. Add the herbs, salt, pepper and cheese.
5. Assemble the moussaka: place a row of eggplant slices in a 20 X 30 cm baking dish. Add the meat mixture then a second layer of eggplants. Pour the bechamel over the mixture and sprinkle with breadcrumbs and Parmesan cheese.
6. Bake at 350F for 25 minutes.