Greek moussaka with minced beef

Ingredients:

Vegetables

• 450 g eggplant, unpeeled, cut into 2.5 cm pieces.
• 450 g potatoes, unpeeled, cut into 1.5 cm pieces.
• 2 tbsp. l. olive oil

Meat sauce

• 450 g lean ground beef
• 1 tbsp. l. olive oil
• Half a medium onion, chopped
• 1 tbsp tomato paste
• 0.5 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• 0.5 cups red wine
• 2 tablespoons red wine vinegar
• 1/4 cup chopped parsley, plus extra for garnish

Béchamel sauce

• 2 cups of skim milk
• 1/4 cup flour
• A pinch of nutmeg
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 200°C. Grease a rimmed baking sheet.
   
   In a large bowl, combine the eggplant, potatoes, olive oil, 1/2 cup water, and 1/2 teaspoon each of salt and pepper. Place the vegetables on a baking sheet. Bake for about 45 minutes, until tender, stirring halfway through.
2. Meanwhile, prepare the meat sauce. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook for 5-7 minutes until golden brown. Add the tomato paste, oregano, cinnamon, garlic, and ginger. Stir quickly to ensure even frying. Once the spices are fragrant, add 0.5 cups of water and stir again, scraping up any browned bits.
3. Add the minced meat to the sauce, breaking it up with a wooden spoon, and cook for 8-10 minutes, until slightly darkened. Pour in the wine and vinegar, add 1 teaspoon of salt, and a pinch of ground pepper. Cook for another 5 minutes, until the minced meat is fully cooked and some of the liquid has evaporated. Remove from heat and stir in the parsley.
4. Prepare the béchamel saucePour the milk and flour into a small saucepan. Whisk until the flour is completely dissolved. Place the saucepan over medium heat and, stirring constantly, bring the mixture to a boil. Continue stirring for 10-12 minutes, until the sauce thickens. Add the nutmeg and 0.5 teaspoon of salt. Remove from heat and stir in 3/4 cup of Parmesan cheese.
5. Prepare moussakaGrease a 3-quart casserole dish with oil. Place the eggplant and potatoes on the bottom, then spread an even layer of meat sauce on top. Drizzle with béchamel sauce and sprinkle with the remaining Parmesan cheese.
6. Bake for 35–40 minutes until golden brown. Sprinkle the moussaka with parsley and serve hot.
   
   Storage tips
   
   Before baking in a casserole, you can leave the moussaka in the refrigerator overnight, covered tightly.
   
   For storage, the finished moussaka can be frozen for up to 2 weeks. Before serving, cover with foil and reheat in the oven at 175°C for approximately 35–45 minutes.