Name: Spanish Vegetable Moussaka
Total time: 100 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 large eggplants; 2 large potatoes; 500g ground beef; 1 onion; 2 cloves garlic; 1 can tomato sauce; 200g breadcrumbs; 200ml milk; 100g butter; 100g flour; Salt and pepper to taste

Spanish Vegetable Moussaka

A variation of the traditional Greek moussaka, featuring layers of eggplant, potatoes, and a creamy béchamel sauce with ground beef.

100 minutes4 servings

Method

Preheat oven to 180°C (350°F).
Slice eggplants and potatoes into 5mm thick rounds.
In a pan, cook ground beef with chopped onion and garlic until browned.
Add tomato sauce and simmer for 10 minutes.
In a separate pan, sauté eggplant and potato slices until softened.
In a separate pot, make a béchamel sauce by melting butter, adding flour, then gradually adding milk.
Layer the cooked vegetables and meat in a baking dish.
Top with béchamel sauce and breadcrumbs.
Bake for 25-30 minutes until golden brown.
Check that the ground meat reaches 71°C (160°F) throughout before serving.