Moussaka

Ingredients · for 12 (scales to your household)

• 2 whole globe eggplant $3.87
• 1/4 cup breadcrumbs $0.33
• 1 whole yellow onion $0.60
• 500 g ground beef $8.75
• 5 tbsp olive oil $0.91
• 1 tbsp dried oregano $0.22
• 1 tsp ground cinnamon $0.14
• 1/2 tsp black pepper $0.07
• 3/4 tsp ground nutmeg $0.05
• 1/2 tsp paprika $0.06
• 1/2 cup red wine $2.66
• 400 g diced tomatoes $1.02
• 1 tsp sugar $0.01
• 1/2 cup beef broth $0.28
• 2/3 cup all-purpose flour $0.19
• 1/3 cup olive oil (bechamel) $1.03
• 1 tsp salt $0.05
• 4 cup milk $1.69
• 2 whole eggs $0.81

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Slice the eggplants into quarter-inch slabs, salt them generously, and let them sit about 30 minutes to draw out moisture, then pat dry.
2. Brown the chopped onion in olive oil, add the ground beef and cook through, then stir in oregano, cinnamon, pepper, nutmeg and paprika.
3. Pour in the red wine, diced tomatoes, sugar and warm beef broth, and simmer the meat sauce 20 to 30 minutes until thickened.
4. Brush the eggplant slices with oil and broil until golden on both sides, turning once.
5. Make the bechamel: warm the olive oil, whisk in the flour with salt and pepper until pale gold, then gradually whisk in the warm milk and a little nutmeg, cooking until thick.
6. Temper the eggs by whisking in a ladle of hot bechamel, then return it to the pot and simmer gently for two minutes.
7. Layer half the eggplant in a baking dish, spread the meat sauce, add the remaining eggplant, then pour over the bechamel and dust with breadcrumbs.
8. Bake at 350F for about 45 minutes until set and golden, then rest 10 minutes before slicing.

Per serving