Moussaka with Gruyère
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
20
🍽️ Servings
12
Description
Moussaka with Gruyère
Ingredients
- Olive Oil - 2 cups
- Bay leaf - 6 pieces
- Onion - 1 head
- Ground meat - 2 lbs
- Passata Tomato Sauce - 2½ tablespoons
- Cinnamon - 1½ teaspoons
- Nutmeg - ½ teaspoon
- Sugar - 1 teaspoon
- Ground clove - ¼ teaspoon
- Salt - to taste
- Green peppercorns - to taste
- Crushed Tomatoes in Their Own Juice - 28.2 oz
- Butter - 4.2 oz
- Wheat Flour - 1 cup
- Milk - 4 cups
- Chocolate eggs - 4 pieces
- Eggplants - 3 pieces
- Salad Potatoes - 5 pieces
- Gruyère cheese - 4.2 oz
- Malt Vinegar - 1 tablespoon
Step by Step guide
Step 1
In a medium heat, heat 3 tablespoons of olive oil, sauté the chopped onion, bay leaves, and cinnamon sticks, and cook for about 5 minutes. Add the ground meat and fry for about 30 minutes until all the liquid evaporates and the meat turns brown. Add the tomato paste, 1¼ teaspoons of ground cinnamon, ¼ teaspoon of nutmeg, and cloves, and cook for another 2 minutes. Add vinegar, sugar, chopped tomatoes, and 2 cups of water, bring to a boil. Reduce the heat, cover, and cook until almost all the liquid evaporates, about 1.5 hours.
Step 2
Remove from heat, take out the cinnamon and bay leaves. Season with salt and pepper; set the sauce aside.
Step 3
In butter, sauté the flour until smooth. Add 1.5 teaspoons of salt, the remaining cinnamon, and nutmeg. Pour in the milk and cook until thickened, about 10 minutes.
Step 4
Remove from heat and let cool slightly. Meanwhile, beat the eggs with a mixer and gradually pour in the milk sauce. Whip the sauce until smooth. Set the sauce aside.
Step 5
Preheat the oven to 356°F.
Step 6
In olive oil, sauté the sliced eggplants, sprinkling them with a bit of cinnamon. Place the eggplants on paper towels.
Step 7
Slice the potatoes into thin rounds.
Step 8
In a baking dish, pour in 1 cup of milk sauce, sprinkle with 0.5 cup of grated Gruyère, layer the potatoes on top, and then the eggplants. Pour the meat sauce over the eggplants, then the remaining milk sauce. Top everything with cheese and bake until golden brown, about 1 hour.
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