The best moussaka with potatoes, zucchini and eggplant you have ever tasted! Light, dietary and above all delicious.
Execution time: 40 minutes
Baking time: 60 minutes
Servings: 8-10
Components
For the minced meat
- 500 gr. minced pork
- 500 gr. ground beef
- 100 ml white dry wine
- 2 large onions, grated
- 2 carrots, grated
- 2 celery, grated
- 2 sk. garlic, finely chopped
- 2 large ripe, grated
- 2 tbsp. tomato paste
- 4 tbsp. ketchup
- 4 and others olive oil
- 1 cube of chicken or beef dissolved in 500 ml of warm water
- 1 package of whole peeled tomatoes in their juice
- A bunch of parsley, finely chopped
- 2 pinches of dry mint
- 2 pinches of cinnamon
- Salt
- Pepper
For the bechamel
- 1500 ml fresh, warm milk
- 150 g flour for all uses
- 100 ml sunflower oil
- 50 gr. grated halloumi
- 50 gr. anari dry grated
- 2 pinches of nutmeg
- 2 pinches of cinnamon
- Salt
- Pepper
For vegetables
- 5 large potatoes peeled and boiled (not overcooked)
- 5 zucchini
- 6 eggplants
- 6 and others olive oil
- salt
- pepper
For overlapping
- 100 gr. halloumi and grated anari
- 2 + 2 tbsp. toast
Execution method
Preheat the oven to 180 ° C in air.
For vegetables
- Cut the aubergines, zucchini and potatoes into slices about 0,5 cm thick.
- In a large non-stick pan pour 2 tbsp. olive oil and sauté the slices of zucchini for 5 minutes until soft and browned on both sides. Add salt and pepper, remove from the pan and transfer to a baking sheet.
- Then in the same pan with 2 tbsp. Put the aubergines in olive oil and sauté them for 5 minutes until they soften and turn brown on both sides. Add salt, nutmeg and pepper, remove them from the pan and transfer them to the pan with our zucchini.
- We repeat the same process with our potatoes.
For the minced meat
- In a saucepan over medium heat, sauté the onion, celery, carrot and garlic with 2 tbsp. olive oil, about 4 - 5 minutes.
- Then add the minced meat together 2 tbsp. olive oil and break it as we cook, to be thin without large pieces, about 5 minutes.
- After the minced meat turns brown, quench it with the wine and let the alcohol evaporate completely.
- Once the wine has evaporated, add the tomato paste, the peeled tomatoes (after we have melted them well), the tomatoes, the ketchup, and the broth.
- Cover the pot well, lower the heat and simmer for about 1 hour.
- At the end of the cooking, add salt, pepper, cinnamon, mint, chopped parsley.
- Cover again and simmer for about 20 minutes until our sauce sets.
- Once our sauce has set, transfer the minced meat to a bowl and set aside.
For the bechamel
- Heat the sunflower oil on a low heat in the pot where the minced meat was cooked and add the flour and mix with a whisk.
- Remove the pan from the heat, add the warm milk and mix well with the whisk.
- Season with salt and pepper, add cinnamon, nutmeg and return the pot to the heat.
- Stir constantly over low heat until the sauce boils and sets.
- Once the béchamel begins to blister, it is ready.
- Remove from the heat and add the halloumi and anari and mix well
For assembly
- Add 1 tablespoon of béchamel to the minced meat and mix well until our sauce sets.
- Put the toast (2 tbsp) in a large pan and scatter it to cover the surface of the pan.
- Put all the potatoes in the bottom of a pan.
- Then, put all the zucchini on top and sprinkle with a little halloumi-anaris mixture (from 100 gr.)
- Layer half the aubergines and empty the minced meat on top and flatten it with a spoon to go everywhere.
- Put the remaining eggplants and cover them with the béchamel.
- Straighten the béchamel with a spoon to go everywhere.
- Sprinkle with the toast (2 tbsp) and the halloumi-anari mixture (from 100 g) on the surface of the béchamel.
- Bake for 60 minutes or until the béchamel is well colored. Allow to cool for 40 minutes and serve.