Greek · Greece
Cretan Moussaka Variation
A Cretan take on moussaka with local ingredients
65 minutes4 servings
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Ingredients
Method
- Preheat oven to 180°C (350°F).
- Slice aubergine and sauté in olive oil until tender.
- In a pan, cook onion and garlic, add lamb mince and brown.
- Stir in tomato puree and oregano, simmer for 10 minutes.
- In another pan, make béchamel with butter, flour, and milk.
- Layer aubergine, meat mixture, and béchamel in a dish.
- Top with cheese and bake for 25 minutes.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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