Moussaka

For the moussaka, cut zucchini and melanzani into 1/2 cm thick slices. Salt the melanzani slices and let them soak in water.

Scald the tomatoes briefly in boiling water, remove the skins and also cut into slices (I use a can of “Pomodore pelati).

Heat some oil in a frying pan, turn the zucchini and the previously dried slices of minced tomatoes in flour on both sides and fry them until hot.

Then fry the mince in about 2 tablespoons of oil, season with salt, pepper and crushed garlic and add 1 pinch of cinnamon.

In a baking dish, first put a layer of melanzani and zucchini, followed by layers of tomatoes, mince and sliced potato.

In a small saucepan, heat the butter, add the flour, pour in the milk and let it all boil down until it thickens.

Season with salt, pepper, nutmeg and bouillon cube. Pour the sauce over the vegetables and minced meat, smooth and sprinkle with grated cheese (Parmesan).

Bake the moussaka in a hot oven at 180 °C.

Preparation Tip:

Moussaka is a delicious Greek casserole that is best enjoyed still with a fresh crisp salad. If you like, try it with some feta on top. This gives a slightly fresh taste.

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