- FOR THE BOLOGNAISE, the equivalent of 4 burger steaks, 4 ripe tomatoes, one onion, a little tomato coulis according to the ripeness of your tomatoes and/or some purée, olive oil.
- FOR THE BÉCHAMEL: butter, flour, milk.
- VEGETABLES: 3 aubergines cut in fine slices and disgorged. The aubergines will serve to support the layers of bolognaise and béchamel. Optional: some people add potatoes to the moussaka. For lightness, I prefer to replace them with a small courgette cut into 4mm slices.
- Salt and pepper. I also add a little turmeric to the bolognaise.
1/ Prepare the vegetables. Cut the aubergines in very fine slices (slow to cook), and the courgette in 4mm slices. Disgorge the aubergines in coarse salt.
2/ While the aubergines are disgorging, pre-heat the oven to 180°C.
In a pan, heat the olive oil (two tablespoons), sprinkle over a tablespoon of turmeric to bring out the aromas. Add the crumbled meat, the onion and then the tomatoes. Season to taste. Simmer covered for 15 minutes and add a little tomato purée if needed. Finish cooking uncovered for a further 15 minutes so that the sauce becomes thick enough to hold when you form the moussaka.
3/ While the bolognaise is simmering, prepare your béchamel. In a saucepan, melt the butter on a very low heat. Add the equivalent of 2 tablespoons of flour. Mix with a spatula. A paste will form that will come away from the sides of the pan. At this point, add the milk slowly on a reduced heat, stirring continuously. Add milk to achieve the required consistency and/or flour, if you don’t have enough béchamel. You need enough to cover three layers of your dish. Season your béchamel with salt and pepper.
4/ Wipe the aubergines. In a lasagne dish, place, in this order: a layer of bolognaise, a layer of aubergine, a layer of bolognaise, béchamel, a layer of courgette and/or aubergine, a layer of bolognaise, béchamel … repeat until everything is used up. Finish with a layer of béchamel.
5/ Drizzle some olive oil on the béchamel so that your moussaka browns. 30 min in the oven at 220°C, then check every 10 min until cooked to your liking.
Bon appétit !
@Mission St Vincent