Greece
Moussaka, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
50 min3 to wash
3 lazy steps
- 1
Slice 1 eggplant, brush with oil, and bake at 205°C for 20 minutes until tender.
- 2
Brown 250 g ground lamb with 0.5 chopped onion, 1 minced garlic clove, 0.25 tsp cinnamon, and 120 ml crushed tomatoes for 10 minutes.
- 3
Make a quick bechamel with 1.5 tbsp butter, 1.5 tbsp flour, 250 ml milk, 1 egg yolk, and 60 ml cheese, then layer eggplant, meat, and sauce in a dish and bake at 190°C for 20 minutes.
How it's eaten in Greece
In Greece, moussaka is served warm after resting so the bechamel layer sets cleanly.