Run the recipe<\/p>\n\n\n\n
For the minced sauce: In a large saucepan, heat the olive oil and saut\u00e9 the minced meat by spreading it without stirring continuously. We bake the minced meat well from each side in order not to keep its liquids. After 7-8 minutes we add the chopped onion and garlic and continue by saut\u00e9 the minced meat for 5 to 6 more minutes. Then we add the cognac and all the other ingredients: laurel, cinnamon, sugar, tomatoes, salt & peter. Let the cinnamon flavor the food for 5 min and remove it. we boil at low heat the minced meat for about 20 to 25 until there is no fluid. In the meantime, we wash, remove the stalk and cut the aubergines into slices of 1 cm thick. Spread them into sheets, sprinkle with a little olive oil and salt them. Bake them in a preheated oven at 200 \u00b0 C for 10 minutes.
Prepare the b\u00e9chamel: In a small saucepan, warm the milk by placing the whole onion where the two carnations are attached. Do not boil, just warm up. In a pan heat the butter to be melt and add the flour by stirring with wire, soft cooking, for 2-3 min. A little while, always stirring with wire, add the milk (remove the onion with the carnations) to the baked flour with the butter. Add all other ingredients: nutmeg, salt, pepper (except eggs). Continue to stir until the cream (always on moderate fire) is thicken to about 7 \u2013 8 min. Then, after it is thickened, we remove it from the fire. One by one we drop the eggs by stirring them with wire with quick moves. We add 2 teaspoons of b\u00e9chamel to the minced sauce and we mix.
We grease 1 fire-resistant utensil or baking pan and sprinkle it with toast. Lay in the half aubergines and sprinkle with the \u00bd cheese. Spread over the half sauce of minced meat, strain the remaining aubergines, sprinkle with the rest of the cheese and pour over the remaining minced meat. Apply the cream to the moussaka and bake in a preheated oven on the resistors, at 180 \u00b0 C, on the last grill, for about 50 min, until the surface is browning well. Let it cool a little (to be cut) and serve it.<\/p>\n","protected":false},"featured_media":1339,"template":"","meta":{"_acf_changed":true,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":""},"class_list":["post-1397","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"taxonomy_info":[],"featured_image_src_large":["https:\/\/plakiasoliveoil.com\/wp-content\/uploads\/2023\/11\/1117-1024x683.jpg",1024,683,true],"author_info":[],"comment_info":"","_links":{"self":[{"href":"https:\/\/plakiasoliveoil.com\/en\/wp-json\/wp\/v2\/recipe\/1397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/plakiasoliveoil.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/plakiasoliveoil.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/plakiasoliveoil.com\/en\/wp-json\/wp\/v2\/media\/1339"}],"wp:attachment":[{"href":"https:\/\/plakiasoliveoil.com\/en\/wp-json\/wp\/v2\/media?parent=1397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}