My favorite comfort food in the autumn season. Freshly picked vegetables smell like heaven and I have chosen the perfect recipe for today, Moussaka! 🍅 Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble - but it's well worth the effort! Today I will show you all you need to know for this recipe. Ingredients For the Meat Sauce • Extra virgin olive oil • Onion • Garlic cloves • Ground lamb or beef • Sea salt. • Black pepper • Ground cinnamon • Ground nutmeg • Tomato paste • Crushed tomatoes • Dry red wine • Bay leaf For the Vegetables • Eggplants • Salt * Oil For the Béchamel Sauce • All-purpose flour • Butter • Whole milk, warmed • Sea salt • Black pepper • Ground nutmeg • Parmesan cheese, grated • Egg yolk Tips for Autumn Moussaka • The Veggies: Layering thinly sliced eggplant, potatoes, and zucchini gives you a hearty, tender base. Salt your eggplant slices and let them drain for 20 minutes to remove excess bitterness and moisture before cooking. • The Meat Sauce: Simmer ground beef or lamb with onions, garlic, crushed tomatoes, a splash of red wine, cinnamon, and a pinch of allspice or nutmeg for that signature Mediterranean warmth. • The Béchamel: Whisk butter, flour, warm milk, and a touch of nutmeg until smooth, then stir in an egg yolk or two off the heat for a rich, custard-like crust that seals in the juices. • The Rest: Let it rest for 20 to 30 minutes after baking so the layers set and clean squares hold their shape when sliced. - @eirene_belle