Meanwhile, in a large, deep skillet over high heat, cook the ground meat in the oil with the cinnamon and cayenne, breaking the meat up with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Place a strainer over a bowl. Drain the meat. Remove 3 tbsp (45 ml) of the cooking fat from the bowl and place in the skillet.
In the same skillet over medium heat, lightly brown the onions in the cooking fat, stirring often, about 5 minutes. Add the garlic and cook for 2 minutes. Add the tomato paste and paprika. Cook for 1 minute while stirring. Deglaze with the white wine. Let reduce until almost dry. Add the tomatoes. Crush the tomatoes with a wooden spoon. Return the ground meat to the skillet. Simmer for 15 minutes or until the mixture thickens. Adjust the seasoning. Spread over the eggplant layer in the baking dish.
Béchamel
In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Whisk in the milk. Add the nutmeg. Bring to a boil while stirring constantly. Simmer gently for 1 minute or until thickened. Remove from the heat. Add the cheese and egg yolks. Adjust the seasoning. Pour the béchamel over the meat filling and spread out using a spatula.
Bake on the upper rack of the oven for 20 minutes or until the béchamel is slightly golden. Finish off under the broiler, if desired. Let sit for 15 minutes before serving.
Note from Ricardo
You can assemble the moussaka the night before you plan to bake it. In this case, add 10 to 15 minutes to the cooking time indicated in step 8.
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