Moussaka

First prepare the meat sauce:
Put about 75 ml of oil in a large fry pan. Add the garlic, saute for a minute, then add the finely chopped onion. Let them wilt while stirring constantly, then add the the minced meat. Brown the meat (at this point you might like to add a glass of red wine, letting it evaporate quickly). Add the cinnamon, cumin powder and bay leaf. Add the chopped tomatoes and the tomato paste. Season with salt and pepper (I like to add a few fresh herbs like parsley, oregano, sage, and if I am lucky, basil!) Lower the heat and let it simmer for as long as possible (at least 1 hour, but longer is better!)

While that is going, peel and cut the eggplants in 1 inch slices. Spread them out on a clean towel, sprinkle some salt on them and let them “sweat’ for a few minutes. Pat them dry, brush them with the some of the oil on both sides, lay them on baking dishes and put them in the oven on 160/170C (low) for 10-15 minutes.

Peel and slice the potatoes and fry the slices in the remaining oil. By the time you have done this, the eggplant will be ready!

Make a bechamel sauce with the butter, flour and milk. Off the heat, add the 3 egg yolks, a good grating of nutmeg, salt, pepper and the Parmesan or Pecorino cheese. Now you are ready to assemble.

In an ovenproof dish, make a layer of potatoes. Add just a bit of the meat sauce, then a layer of eggplant. Add a generous amount of meat sauce (on top of that I like to add a bit of the bechamel sauce, which is not traditional, but I like it!). Then add a second layer of eggplant and the rest of the bechamel sauce. Finish off with a good sprinkling of grated parmesan.

Put in the oven for 30-35 minutes on medium heat, just to warm it through. Let it rest for at least half an hour.

Serve with a mixed salad and crusty bread…
and you are in Greece!