NAOUSSA GRANDE RESERVE 2013 - BOUTARIS WINERY

1000 gr. potatoes
500 gr. eggplants
400 gr. ground beef
1 onion
2 cloves of garlic
3 tomatoes
200 gr. tomato juice
1 teaspoon of sugar
1 cinnamon stick
3-4 allspice grains
1 sprig of thyme
40ml olive oil
20 gr. butter
150 gr. pecorino cheese
Freshly ground pepper
Salt

In addition, we will need
1 package of Béchamel 
1500ml of milk
½ teaspoon nutmeg
20 gr. melted butter
2 tbsp of panko
Salt

Step 1: Cut the potatoes into cubes and put them in a 32cm pan. approximately, sprinkle them with half the olive oil, add salt, pepper and bake at 180°C for 30'.

Step 2: At the same time, cut the eggplants into cubes, put them in water so they don't turn black and chop the onion and garlic.

Sauté the minced meat with the butter and the remaining olive oil until it gets an even color, add the onion, garlic and eggplants.

Continue sauteing for a few minutes and chop the tomatoes.

Add the spices, thyme, tomato juice, tomatoes, sugar, salt, and pepper to the minced meat and cook until the sauce thickens.

Step 3: Start making the béchamel according to the packaging instructions, and add the nutmeg and a little salt.

Step 4: As soon as the minced meat sauce is ready, remove it from the heat and add half of the pecorino cheese. Take the potatoes out of the oven, pour over the minced meat, sprinkle with the remaining cheese and pour over the béchamel.

Step 5: Drizzle with the melted butter and sprinkle with the panko breadcrumbs. Continue baking at 180°C for about 50 minutes and serve after letting the moussaka cool for an hour.

Eva Monochari

Food Blogger

Eva Monochari

Food Blogger