Musaka (Moussaka)

Today we travel to Greece, with its beautiful scenery, beaches and pretty villages, to eat their fantastic moussaka, increasingly known in our country. It's delicious!

Ingredients for 2 servings:
- 1 eggplant
- 1 large potato
- 1 onion
- 1/2 zucchini
- 10 oz of minced meat
- 1 clove of garlic
- Olive oil
- 1 tablespoon of tomato sauce
- 2 tablespoons of flour
- 7 oz of milk
- Salt
- Black pepper
- Thyme
- 1/2 teaspoon of cinnamon
- 1 yolk of egg

Recipe:
- Wash and cut eggplant into slices.
- Fry in a pan with a little olive oil until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel the potatoes and cut them into very thin slices.
- Peel the onion and cut 3/4 parts of it into julienne. Reserve the other 1/4 for later.
- In the same pan where you have fried eggplant, fry potatoes with the onion you've cut into julienne.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel and cut the zucchini into thin slices.
- In the same pan where you have fried eggplant, potato and onion, fry zucchini until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Cut into cubes the 1/4 onion we have left and fry with a little olive oil.
- Cut into squares the garlic clove and add to the onion.
- Sprinkle cinnamon and stir.
- Add the minced meat and tomato sauce while mixing well until the meat is ready.
- In a different pan, pour a drizzle of olive oil and heat over medium heat.
- Add the flour and a pinch of salt and stir to mix until the flour is brown.
- Pour the milk gradually, stirring until a smooth cream is formed.
- Remove from heat and add the egg yolk. Stir well until blended with bechamel.
- Mix some of the bechamel with minced meat to make it creamier.
- Start serving: first placing a layer with eggplants, over the potatoes and onions and then the zucchini.
- Put another generous layer of minced meat and end with one of bechamel.

* If you want you can sprinkle Parmesan cheese over the bechamel and grate in the oven until golden, although we have opted for lighter version ;-)

Bon appetit!