#EasyMonday goes to Greece

Greece has become a trending topic in the current days, and not for a good reason. On the contrary, this, one of the most important countries in Europe when referring to history, is immersed in one of its worst periods as the EU is planning to “dismiss” it.

Appart from the political problems that they are facing, Greece is still famous for being a rich country in culture and food, and that is why today we want to be transported there and taste the flavours of this amazing place.



3 aubergines · 1 onion · 400 gr of mixed (lamb & pork) minced meat · 1 potato · 1/2 glass of passata · 100 gr of grated cheese · oregano · salvia · salt · pepper.

For the bechamel: 1 spoon of butter · 1 spoon of flour · 500 ml of milk · nutmeg.


To begin, we will cut into slices of 1 cm more or less the aubergines and will leave them sweating to release the bitter liquid they contain. For this, salt them well on both sides and put them in a bowl or colander. We leave them for 20 or 30 minutes.

Meanwhile, we chop the onion and sauté over low heat in a pan with olive oil and a little bit of salt.

When the time has passed, wash the aubergines under running water and dry them.

While the aubergines are done, add pepper and salt to the minced meat and add it to the onions we had in the pan.

We let the meat over medium heat and then took the opportunity to prepare the bechamel. We put a tablespoon of butter in a saucepan or skillet and when it has melted add the flour and fry. Add the milk little by little and stirring continuously to thickening, add the nutmeg while stirring. Depending on how long we keep it on the fire the bechamel will be more or less thick. For this recipe is best to leave it not very thick as when we remove it from the fire it always gets a thicker.

In the time we make the bechamel, the meat will be ready. Add to the pan a little of bechamel and tomato sauce. Mix it well and bring to the boil to let the flavors mingle and get slightly thick.

Then peel the potatoes and cut into thin slices. Put them throughout the base of the fountain where we will make the moussaka. Add a bit of passata on top.

Then, add a layer of grilled aubergines.

Between layers we sprinkle with oregano and savia.

Add a layer of minced meat, then aubergines, then meat, then aubergines… until it’s over.

Then add a few drops of tomato and the bechamel. Put a big quantity of grated cheese on the top.

Put the tray in the oven (previous to that, pre-heat the oven in 200º) and leave it there for 20–30 min.


I hope you enjoy this traditional and tasty meal!

Καλή Όρεξη! (Kalí̱ Órexi̱ = Bon Appetite)

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