Healthy Baked Moussaka

From a YouTube video Watch the original

Ingredients

• Olive oil
• 2 potatoes
• 1 onion
• Salt
• Pepper
• Thyme
• 1 aubergine (eggplant)
• 2 zucchinis (courgettes)
• 1 clove of garlic
• 1/2 teaspoon cinnamon
• Pinch of ground clove
• 1 tablespoon tomato paste
• Ground meat
• Jar of chopped tomatoes
• Butter
• Flour
• Milk
• Ground nutmeg
• Grated Parmesan
• 3 egg yolks

Instructions

1. Preheat oven to 200 degrees Celsius (fan setting).
2. Brush a 25cm by 30cm baking pan with olive oil.
3. Thinly slice potatoes and onion, drizzle with olive oil, season with salt, pepper, and thyme. Spread in a thin layer in the baking pan and bake for 20 minutes.
4. Thinly slice aubergine, drizzle with olive oil, season with salt, pepper, and thyme. Layer over the potatoes and bake for 20 more minutes.
5. Thinly slice zucchinis, season with olive oil, salt, pepper, and thyme. Layer over the aubergine and bake for another 20 minutes.
6. In a pan, add olive oil, minced onion, and caramelize over high heat. Add minced garlic, cinnamon, ground clove, tomato paste, and ground meat. Cook until most liquid evaporates.
7. For the bechamel sauce, melt butter in a saucepan, add flour, then slowly add milk in batches while whisking constantly until smooth and creamy. Season with pepper, nutmeg, and grated Parmesan. Add egg yolks and stir.
8. Combine one-third of the bechamel sauce with the ground meat mixture.
9. Spread the meat mixture over the vegetables, top with remaining bechamel sauce, sprinkle with Parmesan, and bake for 25-30 minutes until golden brown and bubbly.
10. Allow the moussaka to cool for at least an hour before serving. Cut into pieces and enjoy!

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