MOUSSAKA

Tomato sauce:

2 onions

2 cloves of garlic

1 bell pepper

8 tomatoes

1 small can of tomato puree

1 dl broth

Bechamel:

35 gr butter

35 g flour

3 dl of milk

1 egg yolk

Salt, pepper, nutmeg

2 aubergines

1 zucchini

100 g grated young cheese

50 g grated feta cheese

Chillipepper flakes, salt and freshly ground pepper

Olive oil

Peel the eggplant and zucchini, and cut into thin slices.

Bake in little oil in the grillpan until brown. Sprinkle some salt over it.

Tomato sauce: Bake sliced onion, garlic and paprika. Add the skinned, sliced ​​tomatoes, broth and tomato puree. Season with salt, pepper and chili flakes.

Let this simmer for 10 minutes.

Bechamel sauce: make a roux, put butter and flour in a pan and stir well with a whisk to remove the lumps. Slowly add stock to a thick sauce.

Fill a buttered baking dish with:

1 layer of eggplant / zucchini

2 tomato sauce

3 cheese

Repeat 1 to 3 until everything is finished. Pour the bechamel sauce over it.

Cover with alu foil and bake 45 minutes at 190 degrees Celsius. Remove alu foil and bake for 15 minutes until the top layer is brown.

Delicious with cacik and bread.