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Cookeo Moussaka

Name: Cookeo Moussaka
Prep time: 15 min
Cook time: 98 min
Total time: 113 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 500 g Ground beef (15-20% fat); 650 g Tomatoes, diced (or 1 can of crushed tomatoes); 70 g Double concentrated tomato paste; 1 Onion, thinly sliced; 2 cloves Garlic, crushed; 1 tsp Ground cinnamon; 1 tbsp Honey; 2 tsp Dried basil; 1 Bay leaf; 1 Sprig of thyme; 2 Eggplants, sliced into rounds (to be salted and drained); 6 Potatoes, peeled and cut into thin slices; 40 g Flour; 40 g Butter; 25 cl Milk; Ground nutmeg; Olive oil; Salt and pepper

Shared by CookAdapt · written for Cookeo

Your Cookeo does 30 of 120 min for you

⁦15 min⁩Prep

⁦1h 38min⁩Cook

6Servings

Per serving · estimated

480 kcal28 g Protein44 g Carbs22 g Fat

No Cookeo? Adapt it to your machine

Servings

Ingredients

Instructions

Cookeo · 2By hand · 10

Salt and drain the eggplants

Cut the 2 eggplants into rounds, neither too thin nor too thick. In a dish, alternate a layer of eggplant and a layer of paper towel, salting each layer generously. Leave to drain during the entire preparation (30 min minimum).

By hand

30 min

Prepare the potatoes

Peel the 6 potatoes and cut them into thin slices with a mandoline or knife. Grease a deep gratin dish with a little olive oil and arrange the slices in an even layer on the bottom. Set aside.

By hand

Prepare the aromatics

Thinly slice 1 onion and crush 2 cloves of garlic, away from the appliance.

By hand

Brown the onion

In the Cookeo bowl, lid open, pour in a drizzle of olive oil and start the Brown mode. Add 1 sliced onion and sauté for 5 min until translucent, stirring every 60 to 90 seconds.

BrownTime05:00

Simmer the sauce

Add 650 g of diced tomatoes, 70 g of double concentrated tomato paste, 2 cloves of crushed garlic, 2 tbsp of olive oil, 1 tsp of cinnamon, 1 tbsp of honey, 1 sprig of thyme, 1 bay leaf and 2 tsp of dried basil. Season with salt and pepper. Simmer mode, lid open, 25 min, stirring regularly until the sauce reduces and thickens.

SimmerTime25:00

Sear the beef

While the sauce simmers, sauté 500 g of ground beef over high heat in a frying pan with a little butter taken from the 40 g (keep the rest for the béchamel). Season with salt and pepper. Drain off the released liquid well. Set aside.

Stove or oven

Grill the eggplants

Rinse and drain the eggplant slices, then grill them in a frying pan over medium heat with a drizzle of olive oil, until lightly golden and tender, without overcooking. Set aside.

Stove or oven

Add the meat

Preheat the oven to 200°C. Remove the thyme and bay leaf from the sauce. Add the cooked ground beef to the bowl and mix, with the Cookeo turned off.

By hand

Broil the potatoes

Spoon 4 to 6 tbsp of meat sauce over the potatoes in the dish, then place under the oven broiler for 5 to 15 min depending on the oven to brown them lightly.

Stove or oven

200°C · 10 min

Béchamel

In a saucepan over medium heat, melt the rest of the 40 g of butter. Add 40 g of flour all at once and whisk for 1 min. Gradually pour in 25 cl of milk while whisking, then cook, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Stove or oven

Assemble the layers

Over the precooked potatoes, spread half of the meat in tomato sauce, then half of the eggplants. Repeat with the rest of the meat and the rest of the eggplants.

By hand

Bake

Pour the béchamel over in a thick, even layer. Bake at 200°C for 45 min to 1 h, until the béchamel is well browned and the gratin is set. Let rest for 10 min before cutting. Serve with a green salad.

Stove or oven

200°C · 50 min

Step 4, as written for the Cookeo

BrownTime05:00

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