Here's How To Make The Best Authentic Greek Moussaka & Greek Salad by Akis Petretzikis

Video:

Method

• Place a deep pan over high heat. Add the sunflower oil and let it get hot.

• Peel the potatoes and slice them into thin rounds.

• Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

• Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the ground meat

• Place a pot over high heat and add the olive oil.

• Coarsely chop the onion and add to pan.

• Finely chop the garlic and add to pan along with thyme and sugar. Sauté for 2-3 minutes until they caramelize nicely.

• Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.

• Add the tomato paste and sauté so that it loses its bitterness.

• Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.

• Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.

For the béchamel sauce

• Place a pot over medium heat.

• Add the butter and let it melt.

• Add the flour and whisk until it soaks up all of the butter.

• Add the milk in small batches while continuously whisking so that no lumps form.

• As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

• Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

To assemble

• Preheat oven to 180* C (350* F) Fan.

• In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.

• Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.

• Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.

• Bake for 35-40 minutes.

• When ready, remove from oven and allow to cool.

• Serve with fresh herbs and olive oil.