Light moussaka

📝 Ingredients

• 2 medium aubergines
• 150 g minced lamb (or minced beef)
• 1 onion, 2 garlic cloves
• 200 g crushed tomatoes
• 1 tsp cinnamon
• 1 tsp sweet paprika
• ½ tsp nutmeg
• — Light béchamel —
• 15 g butter + 15 g flour + 200 ml milk
• 1 egg yolk, 30 g parmesan
• Olive oil, salt, pepper, thyme

🍴 Utensils

• Baking sheet
• Sauté pan
• Saucepan
• Baking dish

📖 Steps

1. Slice the aubergines into 8 mm rounds. Salt both sides and leave to drain for 15 min. Rinse, pat dry and brush with oil. Roast in the oven at 200 °C for 20 min, turning halfway.
2. Sauté the onion in the oil. Add the garlic and minced meat, break it up and brown it. Add the cinnamon, paprika and tomatoes. Simmer for 15 min. Season with salt.
3. Béchamel: make a butter-flour roux, then whisk in the warm milk. Thicken for 5 min. Off the heat, stir in the egg yolk and parmesan.
4. Assemble in the dish: a layer of aubergines, a layer of meat, aubergines, meat, finishing with aubergines.
5. Generously spread over the parmesan béchamel.
6. Bake at 180 °C for 30 min until the top is nicely golden.
7. Let rest for 10 min before serving — essential so the portions hold their shape.