Spiced Eggplant Moussaka using a Arthur Martin
My Gourmet, Digicook
(5)
Preparation time
75 min
Total time
90 min
Servings
6
Calories / Serving
0 Cals
Difficulty
Average
Embark on a culinary journey to Greece with this Spiced Eggplant Moussaka! Layers of tender eggplant, richly spiced ground beef, and a creamy béchamel sauce come together in perfect harmony. A comforting and flavorful dish that's sure to impress. It's easier than you think with a little help from your food processor!
Ingredients
- 50 g Olive oil
- 500 g Ground beef
- 1 Onion
- 2 Cloves of garlic
- 400 g Diced tomato pulp
- 1 Bay leaf
- 10 g Cinnamon powder
- 5 g Ground nutmeg
- 20 g Salt
- 10 g Pepper
- 70 g Butter
- 70 g Flour
- 800 g Milk
- 100 g Grated gruyère
- 2 Eggs
Steps
Meat Sauce
- Cut the Eggplant into 1/2 cm thick slices
- Add 50 g of olive oil, 500 g of ground beef, 1 onion, 2 cloves of garlic in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1.
- Add 400 g of diced tomato pulp, 1 bay leaf, 10 g of cinnamon powder, 5 g of ground nutmeg, 10 g of salt, 5 g of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Remove the Bay Leaf
- Transfer the content of the food processor bowl in a bowl.
Béchamel Sauce
- Wash the food processor bowl.
- Add 70 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 2.
- Add 70 g of flour in the food processor bowl.
- Mix manual: 3:00min / 90°C / Speed 3.
- Add 800 g of milk, 10 g of salt, 5 g of pepper in the food processor bowl.
- Mix manual: 10:00min / 90°C / Speed 4.
- Add 100 g of grated gruyère, 2 eggs in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Moussaka Assembly
- Preheat the oven at 180°C.
- In a baking dish, layer Eggplant, meat sauce, and Béchamel sauce
- Repeat layers, ending with Béchamel sauce
- Cook in the oven at 180°C.
- Setaside the preparation content let cool during 10min.
- Serve Hot.
