Slow-Cooked Moussaka with Fermented Dough

Method

1. Preheat oven to 180°C (350°F).
2. In a large bowl, combine sourdough starter, salt, and flour to make a dough. Knead for 10 minutes until smooth. Let rise for 2 hours in a warm place.
3. While the dough rises, slice the eggplant into 1cm thick rounds and fry in olive oil until golden. Drain on paper towels.
4. In a pan, cook the onion and garlic until softened. Add the ground beef and cook until browned.
5. Stir in tomato sauce and season with salt and pepper. Simmer for 10 minutes.
6. In a separate saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring constantly until thickened.
7. Stir in Parmesan and season. Remove from heat.
8. Roll out the fermented dough and cut into 10cm rounds. Place on a baking sheet and bake for 15 minutes until golden.
9. In a baking dish, layer the fried eggplant, meat sauce, and béchamel sauce. Top with the baked dough rounds.
10. Bake for 25-30 minutes until bubbly and golden. Let rest for 10 minutes before serving.
11. Check that the ground meat reaches 71°C (160°F) throughout before serving.