A recipe is not exactly light but suitable for holidays, a single dish that takes us at least with the taste to travel. I've discovered following Masterchef Australia and I liked the result even though I cheated a little with the doses for spices. I leave here the original recipe that you can use the spices according to dose your pleasure but do not remove them completely because the lamb needs of these spices!

 

Mussakà


Ingredients:

 

300g minced lamb

100 g of ground pork

100 g of ground beef

A large onion, finely chopped

2 cloves garlic

One tablespoon of oregano

A tablespoon thyme

Rosemary

2 cinnamon sticks

250 g of chopped tomatoes

400 g of tomato sauce

A tablespoon of tomato paste

A cup of water

2-3 large eggplant

2-3 large potatoes

Frying oil q.s.

Olive oil q.s.

Salt-pepper

 

For the sauce:

100 g of butter

100 g flour "00"

600 ml of milk

100 g of cheese greek "Head" or Parmesan

An egg

 

Procedure:

 

Wash the eggplant and placing them vertically, helping with a vegetable peeler we remove only the strips of peel alternately. Cut them into slices about half a centimeter, and let's put on a towel, put double salt. We cover with another towel. Let stand for about 15 minutes.

 

We put a saucepan with a drizzle of olive oil, pour the minced meat, leave well browned, then add the onion, garlic, oregano, thyme, rosemary, cinnamon, the pulp, the concentrated, the passed and the water. Let simmer for at least 40 minutes.

 

 

Meanwhile, cut the potatoes into rounds, not thin, and we put in a little oil in a pan, letting them cook 2-3 minutes per side, should not be completely cooked. Well we dry the eggplant and cook in the same way. We place both on paper towels to dry them well.

For the sauce we heat the milk with a little salt, in another saucepan we melt the butter, add the flour away from the fire until we have a sauce without lumps, add the milk and we put on the fire until the sauce has taken to boil, add the grated cheese and the egg away from fire. If the sauce should be thick add a little warm milk.

 

Now we are ready to assemble the ingredients!

 

We cover the bottom of a baking dish with meat sauce. Then we proceed in layers alternating layers of potatoes and a layer of eggplant with meat sauce, until eventually the ingredients. I made two layers of potatoes and two eggplant alternating course. At the end we cover the whole with the béchamel previously prepared and sprinkled with parmesan surface.

 

Bake in oven at 180 degrees for about 45 minutes, or until you have got a nice golden surface.