Moussaka with Pork Mince and Potatoes

INGREDIENTS

• 500g Pork Mince
• 800g Potato
• 500g Eggplant
• 1 Onion
• 2 cloves Garlic
• 400g Crushed Tomato
• 120ml Red Wine
• 6 tbsp Olive Oil
• 1 tsp Dried Oregano
• 0.25 tsp Ground Cinnamon
• 1 Bay Leaf
• 50g Butter
• 50g Plain Flour
• 500ml Milk
• 1 Egg
• 60g Parmesan
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Heat the oven to 200°C. Scrub 800g of potato, slice it into 5 mm rounds, and slice 500g of eggplant into 5 mm rounds. Arrange both on baking trays, brush with 4.02 tbsp of olive oil, season with 0.5 tsp of salt and 0.25 tsp of black pepper, and roast for 25 minutes, turning once, until lightly browned and tender.

   ⏱ 25 min

2. 2

   Meanwhile, heat 1.98 tbsp of olive oil in a large frying pan. Add 1 onion (finely chopped) and 2 cloves of garlic (minced), and cook for 5 minutes until softened. Add 500g of pork mince and cook for 8 to 10 minutes, breaking it up, until no pink remains. Stir in 400g of crushed tomato, 120ml of red wine, 1 tsp of dried oregano, 0.25 tsp of ground cinnamon, 1 bay leaf, 0.5 tsp of salt and 0.25 tsp of black pepper. Simmer for 15 minutes until thickened, stirring occasionally, then remove the bay leaf.

   ⏱ 8 min

3. 3

   For the béchamel, melt 50g of butter in a saucepan over medium heat. Whisk in 50g of plain flour and cook for 2 minutes. Gradually whisk in 500ml of milk and cook for 6 to 8 minutes, stirring constantly, until smooth and thick enough to coat the back of a spoon. Remove from the heat, cool for 5 minutes, then whisk in 1 egg (beaten) and 60g of parmesan.

   ⏱ 6 min

4. 4

   Reduce the oven to 180°C. In a greased baking dish, layer the roasted potato, the pork sauce, and the roasted eggplant. Spread the béchamel evenly over the top. Bake for 30 minutes until bubbling and golden brown.

   ⏱ 30 min

5. 5

   Rest the moussaka for 10 minutes before cutting, so the layers set. Serve hot.

   ⏱ 10 min