Meat and Aubergine Moussaka

Step-by-step preparation

1. Preheat the 25 cm Saladmaster Titanium Frying Pan over medium heat
2. Add the sliced aubergines (peeling them makes portioning easier when serving), griddle for 2–3 minutes on each side depending on thickness, and set aside
3. Chop the onion and mushrooms into small pieces or use cone 3
4. Once clean, preheat the 25 cm Saladmaster titanium frying pan again. Add a splash of olive oil, the onion and mushrooms and cook gently until the onion is translucent and soft
5. Add the minced meat and mix well. After a few minutes, add the crushed tomatoes, a glass of white wine, salt, pepper, oregano and herbes de Provence. Sauté well and set aside
6. In the 28 cm Saladmaster Titanium Casserole while cold, add a layer of aubergines, then a layer of meat, one of sliced cheese, another of aubergines, another of meat, another of aubergines, another of meat and finally the remaining cheese, the béchamel and the grated four-cheese blend.
7. Cover the casserole and set to 5 or medium gas for about 5 minutes, so everything combines well
8. To brown the top, set the oven to 200°C in grill mode. Place the casserole inside without the lid and bake for about 7 minutes, until nicely browned and ready
9. Leave to cool for about 10–15 minutes, then it is ready to enjoy

Making the béchamel:

1. Put the 25 cm Saladmaster titanium frying pan over medium heat and melt the butter. Gradually add the flour, stirring continuously so it combines and cooks through
2. When the mixture is smooth and golden, gradually add the lukewarm milk, stirring continuously to prevent lumps
3. Add salt and nutmeg to taste
4. Reduce the heat to minimum
5. Cook, stirring continuously, until it reaches the desired texture

Categories