Moussaka

BECHAMEL PROCEDURE

• 1
  In a saucepan over medium heat, melt the butter. Add the all-purpose flour and stir for 1 minute. Pour in the milk and bring to a boil, stirring constantly. Reduce the heat to low (under one-third) and cook for 10 minutes, stirring constantly with a whisk. Add sugar and salt, pour in the cream, bring to a boil, and cook for 2 minutes, stirring constantly. Remove from heat.

MOUSSAKA PROCEDURE

• 1
  Finely grind the meat.
• 2
  Cut 200 g of eggplant into 0.5 cm cubes, and slice the rest into 2 mm thick rounds. Finely chop the onion and garlic, and cut the bacon into 0.5 cm cubes.
• 3
  In a pot over medium heat, warm the oil, add the bacon and sauté for 1 minute, stirring frequently. Add the ground cumin, onion, and garlic and let them briefly become translucent. Add the ground meat and sauté over higher heat, stirring frequently, for 5 minutes or until the meat begins to brown. Add ½ teaspoon of salt, a pinch of pepper, and mix.
• 4
  Reduce the heat to medium-low (under half), add the diced eggplant and sauté for another 5 minutes. Stir frequently. Add the paprika and thyme and sauté for another 2 minutes. Pour in 500 ml of water, bring to a boil, cover with a lid, and reduce the heat to minimum. Let simmer, stirring occasionally, for 40 minutes.
• 5
  Preheat the oven to 160 ˚C. Grease a baking dish with butter.
• 6
  Slice the potatoes into 2 mm thick rounds. Pour half of the béchamel sauce into the bottom of the baking dish. Arrange half of the potatoes over it, season with salt and pepper. Spread half of the meat mixture over the potatoes. Layer the remaining potatoes and eggplant slices over it, season with salt and pepper. Spread the remaining meat mixture over them and cover with the remaining béchamel sauce.
• 7
  Cover the baking dish with aluminum foil and place it in the preheated oven for 45 minutes. Then remove the foil and bake for another 10 minutes, until the béchamel on top is lightly golden.