Name: Authentic Beef Moussaka with Fresh Oregano
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Cuisine: Mediterranean, Greek
Ingredients: 1 Knorr Beef Stock Pot; 3 tbsp vegetable oil; 500 ml boiling water; 1 onion finely chopped; 500 grams lean beef mince; 2 garlic cloves, chopped; 2 tablespoon tomato puree; 2 bay leaves; 1 tablespoon fresh oregano chopped; 400 grams chopped tomatoes; 2 large aubergines thinly sliced; 55 grams Flora Buttery; 55 grams plain flour; 600 ml semi-skimmed milk; 75 grams mature cheddar cheese block grated; 50 grams Parmesan grated; 1/4 teaspoon ground nutmeg

Amount per Serving

Nutritional values	Amount per Serving
Energy	687.38 kcal
Protein	45.32 g
Fat	36.27 g

1 Knorr Beef Stock Pot
3 tbsp vegetable oil
500 ml boiling water
1 onion finely chopped
500 grams lean beef mince
2 garlic cloves, chopped
2 tablespoon tomato puree
2 bay leaves
1 tablespoon fresh oregano chopped
400 grams chopped tomatoes
2 large aubergines thinly sliced
55 grams Flora Buttery
55 grams plain flour
600 ml semi-skimmed milk
75 grams mature cheddar cheese block grated
50 grams Parmesan grated
1/4 teaspoon ground nutmeg

Preheat oven to 180°C, 160°C fan, Gas Mark 4.
Mix Knorr Beef Stock Pot with the boiling water. Set aside.
Heat 1 tablespoon of oil in a large sauce pan, over medium heat. Add the onion, cook for 5 minutes.
Add the beef mince and brown.. Add the chopped garlic and stir in the tomato purée, Cook for a further 2 minutes. Add bay leaves, oregano and tomatoes. Finally add the Knorr Beef Stock prepared already and simmer over low heat for 20-25 minutes, until most of the moisture has reduced.
To soften the aubergines and draw out the bitterness, salt them in a large bowl for 30 minutes.
Meanwhile, to make the bechamel sauce, melt the Flora Buttery in a large saucepan over medium heat. Stir in the flour. Slowly whisk in the milk and simmer, constantly stirring until sauce thickens, 8-10 minutes. Stir in 50g of Cheddar and 25g Parmesan until melted and sauce is very smooth. Season to taste with a little ground black pepper.
Set aside, ready to put moussaka together.
Rinse the aubergine very well, and pat dry. Heat remaining oil in a large frying pan, and cook the aubergine slices for 5 minutes on each side, or until golden.
Cover the base of an ovenproof dish (30 x 20cm) with a layer of aubergine, followed by half of the mince mixture. Repeat layering again, finishing with a layer of aubergine.
Pour over the bechamel sauce and completely cover, sprinkle with remaining cheeses and nutmeg.
Bake for 40-50 minutes, until bubbling and golden. Leave for 5 minutes out of the oven before serving.