Traditional Mousakas

1. Prepare all the ingredients and cut all the vegetables as shown in the video.

2. Place a pot with cold water and add the potatoes after washing them. Switch on the pan and bring to a boil. Cook them until you can barely pierce them with a knife. Then immediately place them in a container with cold water.

3. In a pan melt the butter slowly, add the flour and cook for a little but right before it starts changing colour in medium heat. Start adding the milk little by little. *Very important to go slowly here and incorporate everything. Whishk and when there are no lamps, add some more and repeat until everything is well mixed. Bring to a boil and let to cool aside.

4. In another pan add a good amount of olive oil (The Greek way as shown in the video) and switch on the heat. Add the vegetables when hot and keep cooking until they are transparent. Add the tomato paste, mix well and cook for a bit. Add the mince meat and cook further until it has a grey colour or it is evenly coloured. When most of the liquids are gone add some red wine and deglaze. Wait for the alcohol to evaporate and add the tomatoes. Cook a bit further, season and that's done as well.

5. Preheat the oven onto 200c fan.

6. Cut the potatoes after they are chill and start placing them onto a singualr layer in a deep tray. Add another layer with the sliced Courgette. Add another layer of Aubergine and then make a layer with the bolognese sauce.

7. Grate the hard cheese and add the eggs into our bechamel sauce. Then add on top of everything else in our tray untill it is well covered.

8. Finally, bake in the oven for about an hour but keep an eye on it as it might need less time.

Make sure you have a look on our video as it can get a bit confusing or overwhelming.

Link :