Greek Moussaka with Kefalotyri Bechamel

🧂 Ingredients

• ✓
  Berenjenas grandes

  3 unidades (1.2 kg)
• ✓
  Carne de cordero picada

  600 g
• ✓
  Cebolla

  2 grandes
• ✓
  Ajo

  4 dientes
• ✓
  Vino tinto

  150 ml
• ✓
  Tomate triturado

  400 g
• ✓
  Canela en polvo

  1 cucharadita
• ✓
  Clavo molido

  1/4 cucharadita
• ✓
  Tomillo seco

  1 cucharadita
• ✓
  Orégano seco

  1 cucharadita
• ✓
  Azúcar

  1 cucharadita
• ✓
  Leche entera

  1 litro
• ✓
  Mantequilla

  80 g
• ✓
  Harina de trigo

  80 g
• ✓
  Yema de huevo

  2 unidades
• ✓
  Queso kefalotyri (o graviera)

  150 g
• ✓
  Nuez moscada

  1/2 cucharadita
• ✓
  Aceite de oliva virgen extra

  200 ml
• ✓
  Sal y pimienta negra

  al gusto

📋 Instructions

1. 1

   Slice eggplants 1cm thick. Salt and rest 30 minutes to draw out bitterness. Dry well.

2. 2

   Fry eggplants in olive oil until golden on both sides. Drain on paper.

3. 3

   For ragu: saute chopped onion, add minced lamb and cook until no longer pink.

4. 4

   Add garlic, cinnamon, cloves, thyme, oregano, red wine, crushed tomatoes and sugar. Simmer 45 minutes.

5. 5

   For bechamel: melt butter, add flour and cook 2 minutes. Add hot milk gradually whisking constantly.

6. 6

   Cook bechamel 10 minutes until thick. Add egg yolk, nutmeg, salt and kefalotyri cheese.

7. 7

   Assemble: eggplant layer, lamb ragu, eggplant, ragu, finish with bechamel.

8. 8

   Bake at 180C for 45 minutes until golden and bubbling. Rest 15 minutes before serving.