Ingredients
Serves: 4 people

• 500 g of ground beef and pork
• 1 onion
• 2 tablespoons of tomato paste
• 3-4 potatoes
• 2 tablespoons of butter
• 1 tablespoon of flour
• 2 glasses of milk
• 2 egg yolks
• 500 g Grilled eggplants with zucchini
• 1 tsp.Garlic granulated
• 1 teaspoon Ground cinnamon
• 1 teaspoon of Oregano
• 1/2 teaspoon Nutmeg
• Black pepper
• Sea salt

20 min Preparation - time 55 min Cooking time

1. Fry the diced onion in oil (use oil from grilled vegetables), add the minced meat and fry for a few minutes.
2. Add garlic, cinnamon, oregano, tomato paste and simmer for 5 minutes. Season to taste with salt and pepper.
3. Slice the peeled potatoes into thin slices and fry in oil (use oil from grilled vegetables).
4. In a saucepan of butter and flour, make a roux, then slowly pour the milk, stirring intensively. Bring to a boil, season with salt, pepper and nutmeg.
5. Add the egg yolks to the slightly cooled sauce and mix.
6. Place a layer of potatoes, grilled vegetables, meat, and grilled vegetables in an ovenproof dish. Cover everything with Béchamel sauce.
7. Bake for about 40 minutes at 175 ° C.

Cooking Tips

You can use fresh aubergines and zucchini, briefly fried in a grill pan, for the moussaka.

In the off-season, it is worth using preserves. We recommend our recipe for Grilled eggplants with zucchini - they will be perfect for making moussaka at any time of the year.