Flemish-style moussaka
Ingredients
4 persons
- 500 grams floury potatoes
- 2 eggplants
- olive oil
- 1 large onion
- 4 cloves of garlic
- 600 grams of ground lamb
- 4 cloves of garlic
- 600 grams of ground lamb or lamb-beef mix
- 1 teaspoon cumin powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cans of ELVEA peeled tomatoes
- olive oil
- 30 grams of butter
- 40 grams of flour
- 500 milliliters of warm milk
- 2 eggs
- 0.5 teaspoons nutmeg
- salt and pepper
- 150 grams Cambozola, in pieces
- 4 cherry tomatoes, sliced
Preparation
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1
Preheat the oven to 180 °C.
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2
Peel the potatoes and cut them into slices. Rinse and pat them dry. Mix with a dash of olive oil and a pinch of salt, arrange in a baking dish, and bake in the oven for 10 to 15 minutes.
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3
Cut the eggplants into slices about 1 cm thick. Place them on a baking sheet lined with parchment paper, sprinkle generously with salt, and let them rest for a bit so they release their moisture.
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4
Finely chop the onion and garlic and sauté translucent in a splash of olive oil. Add the minced meat and fry until crumbly. Add cumin, oregano, thyme, and cayenne pepper. Let cook dry for a moment, add the ELVEA Pelati and let simmer gently for 10 minutes.
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5
Squeeze the moisture out of the eggplants, rinse off the salt, and let drain well.
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6
Melt the butter in a saucepan. Add the flour and stir to form a roux. Gradually add the warm milk and stir until a smooth, thick sauce forms. Remove from heat and let cool slightly. Add the eggs and mix well. Season with pepper, salt, and nutmeg.
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7
Take the potatoes out of the oven. Arrange half of the eggplant in an overlapping pattern over them, followed by a layer of tomato sauce. Repeat these layers once more.
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8
Spread the custard over the top. Finish with the Cambozola and cherry tomato slices.
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9
Bake the moussaka for 35 to 40 minutes at 185 °C until the top is golden brown and firm.
