Moussaka

Rinse the melanzane and cut lengthwise into 1 cm thick slices. Rinse the potatoes, remove the skin and cut into thick slices on the spot. Fry the vegetables in hot oil until golden and drain well on kitchen paper.

Grate the cheese. Fry the minced meat with the finely chopped onion and the diced garlic in olive oil. Mix in the paradeis pulp and deglaze the mince with about 1/2 liter of water. Season with finely chopped pepper, salt, herbs, cinnamon, nutmeg and ground cloves. Stir well and simmer on low heat for about 15 minutes, then cool everything down.

For the béchamel sauce, heat the butter in a saucepan, whisk in the flour one by one, season a little with salt and add the milk. Stir the mixture until it becomes a creamy sauce, remove from the heat and fold in two beaten eggs.

Grease a gratin dish (40×25 cm or bigger) lightly with butter. Spread the potato slices evenly in it, in turn spread half of the melanzane, mince and cheese evenly on top. Place a second layer of melanzane, mince and cheese on top. Pour the béchamel sauce on top and smooth it out. Melt the butter in a frying pan and pour it over the moussaka, sprinkle the breadcrumbs on top and cook in the oven heated to 180 °C for one hour. The surface must be golden brown.

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