Here we enter the not-so-easy part of Gree food. Moussaka is to Greec what Lasagne is to italy. A monument, an institution. Start earlier when you want to make Moussaka – and follow quantities as well. If some is left over you can deep-freeze it for future consumption.

Serves 8/10

Ready in 3 hours

1.2 kg minced meat (beef and mutton)

1 big onion

1 garlic clove

500 grams canned tomatoes

1 tbs of ground cinnamon

2 cloves ground

4 tbs white vinegar (or half glass of red wine)

3 leaves laurel

extra virgin olive oil (as needed)

4 medium-big sized eggplants

3 tbs ground cinnamon

frying oil

1 kg potatoes

200 grams kefalotiri or parmesan or pecorino cheese

1 lt milk

4 eggs

1 tsp ground nutmeg

150 grams butter

150 grams all-purpose flour

salt

Slice the eggplants into 1-cm slices. Put them in a colander , sprinkle with salt and set aside for a couple of hours (overnight if possible), to draw out the water.

Chop finely the onion and the garlic and fry them in 4 tablespoons of olive oil. When soft and translucent, add the cinnamon, the clove and the laurel. Fry a couple of minutes and add the minced meat. Fry until browned. Pour the vinegar, and let evaporate.

Add the tomato sauce and 2 glasses of water. Bring to a boil, season with salt and let simmer for 1 hour and 45 minutes. Stirring everynow and then and adding some water if necessary.

Meanwhile boil the potatoes in salted water. Let cool down, peel them and slice them into 1 cm slices. Set aside.

Drain the sliced eggplants with a towel, spirnkle them with cinnamon and deep-fry them in frying oil. Drain them on paper towel and set aside.

To make the bechamel, melt down the butter in a casserole, add the flour and mix well. Let simmer for a couple of minutes and then slowly add the cold milk and the nutmeg. Keep it on medium heat and bring to a boil continuously stirring. When boiling, keep on heat for a couple of minutes and retain from fire and season with salt. Let cool down. When warm, add the eggs one at a time.

To prepare the moussaka: arrange a layer of sliced potatoes in the baking tin, then arrange the eggplants on top. Cover with the meat mixture, sprinkle with half of the cheese. Pour the bechamel over the top.

Sprinkle with the remaining cheese. Bake 45 minutes at 180° C. Serve warm.