Moussaka with eggplant and zucchini

Preparation time: 25 minutes
Cooking time: 45 – 50 minutes

INGREDIENTS (serves 10 people)

1,300 ml STAMOU cow’s milk (lukewarm)
2 tablespoons of butter
2 egg yolks
6 tablespoons of all-purpose flour
1 teaspoon of nutmeg
4-5 medium eggplants
4-5 medium zucchini
800 g minced meat, beef
1 onion, diced
2 cloves of garlic, roughly chopped
400 ml tomato concasse
1 teaspoon of tomato paste, diluted in 400 ml water
100 ml red wine
2 tablespoons of butter
2 tablespoons of olive oil
2 tablespoons of breadcrumbs
1 stick of cinnamon
4 – 5 allspice berries
salt and freshly ground pepper
1 cup of STAMOU graviera, grated and 1-2 tablespoons for sprinkling

METHOD

Warm the butter and olive oil in a pan and sauté the onion and garlic. Add the minced meat and cook until brown, consistently mixing to make sure it doesn’t stick together.
Deglaze with the wine and lower the heat.
Add the tomato concasse, diluted tomato paste and spices, and simmer for 20-50 minutes.
Thinly slice the eggplants and zucchini and cook on a grill pan, or fry in olive oil and strain on a paper towel.
Sprinkle breadcrumbs on pan/pyrex and lay out half of the eggplant and zucchini slices.
Remove the spices from the minced meat and pour it into the pan/pyrex, covering the vegetables.
Lay out the remaining vegetables.
To prepare the béchamel mixture, melt the butter with the flour and gradually add the milk, stirring until it thickens (but before a film forms).
Remove from heat and once slightly cooled, add the egg yolks, grated graviera and nutmeg, mix and then pour over the top of the moussaka.
Sprinkle the breadcrumbs and the grated graviera on top and bake in the oven at 180°C, for 40 minutes, until brown.

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