Moussaka

• Peel the potatoes. Slice the potatoes and eggplant, then fry in a pan until golden brown. Place on a paper towel to remove excess fat.
• To make the Béchamel sauce, melt the butter in a pan and add the flour. Cook until it smells like nuts, then gradually pour in the cream, stirring constantly to prevent lumps from forming. Add salt and ground nutmeg. The sauce is ready!
• In a baking dish, layer the potatoes first, then the eggplant, followed by the ground meat as the third layer, and pour the Béchamel sauce over the top. Place the dish in a preheated oven at 170 °C and bake for 25 minutes.
• While the moussaka is baking, start preparing the tomato sauce: peel the tomatoes and grate them into a puree. In a heated skillet with oil, sauté the onion over low heat for 5 minutes. Add the grated tomatoes and continue cooking over low heat for 5 minutes, stirring occasionally. Add salt and sugar to taste. Next, remove from the heat and let the mixture cool, then transfer it to a container suitable for blending and blend until smooth.
• Remove from the oven and let the dish cool. To serve, place it on a plate and drizzle tomato sauce over one corner of the moussaka (or around the edge of the plate)

*GOKOS Chef Vladimir Sedinin recommends: drizzle olive oil on top and sprinkle with oregano for a rich flavor and attractive presentation.