FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F).
• 2.   Start by peeling the potatoes and cutting them into slices. Wash and also cut the eggplant into thin slices lengthwise. Sprinkle them with salt and let them sit for about ten minutes to release their moisture.
• 3.   On a baking sheet lined with parchment paper, lay flat the potato slices and eggplant slices. Drizzle with a little olive oil. Bake for 15 minutes at 200°C (400°F).
• 4.   Meanwhile, finely chop the onion and garlic. Sauté the onion in a pan for a few minutes. When it becomes translucent, add the garlic and sauté for a few more seconds. Add the cinnamon, then the ground meat and tomato pulp. Let simmer for 5 minutes over low heat.
• 5.   Prepare the béchamel sauce. In a saucepan, melt the butter. Add the flour to make a roux. Then gradually pour in the milk, stirring constantly to combine everything well. Season with a little nutmeg, salt, and pepper.
• 6.   Now it's time to assemble the Moussaka. In a large dish, place the roasted potato slices at the bottom. Cover with a layer of eggplant slices, then the ground meat, and finally the béchamel sauce. Repeat the layers (except for the potatoes).
• 7.   Bake at 180°C (350°F) for 15 to 20 minutes, until a golden crust forms on top of the dish. Serve hot!
• 8.   OPTIONAL: For an extra touch of indulgence, you can add slices of mozzarella on top of your dish.

Nutritional information *