Classic Greek Moussaka

Get 1 oignon finely chopped and 1 garlic clove finely chopped as well. In a large pan, medium heat add the oignon in 2 tbsp of olive oil. Cook for 5 mins until soft and translucent then add the garlic. Cook for 2 more mins. Add the beef, 1 tsp of salt and 1 tsp of black pepper. Stir and break down. Cook until brown then add the thyme, allspice and cinnamon. Stir again and add the tomato paste and the bay leaf. Mix well. Add the chopped tomatoes (500g) and optionally the beef stock (depend on the water content of the tomatoes). Let simmer for 30-40. Then remove from the heat. Chop the persil and add it to the pot

Peel 3 potatoes and cut it into large slices. Heat up 50cl of olive oil up to 180*c. Fry the slices until golden and set to rest on a paper towel. Take the 3 eggplants and make large slices. Fry them as well in the same oil until golden then set to rest on paper towel.

Warm up in a sauce pan 1L of milk and then set aside. In another pot, heat up 10cl of olive oil, add 100g of flour, stir continuously until the flour is fully combined and take a light yellow color. At that point add a bit of milk and stir, continue the process until all the milk is transferred. It should be smooth and creamy Add the nutmeg (1tsp), the salt (1tsp) and the pepper (1tsp). Mix to combine. Take the graviera cheese (grounded) and add to the bechamel. Remove from the heat. Take the two egg yolks, whisk it and add it to the bechamel. Stir it all until combine. Set aside

In an oven dish, add a first layer of potatoes, season with salt and pepper. Then add a layer of eggplant. Add 2 tbsp of bechamel into the meat sauce, stir and combine. Add half of the meat on top of the eggplant. Continue the layering with the rest of the potatoes and eggplant. Season again. Add the rest of the meet on top and finally add the bechamel on top. Spread evenly. Add sprinkles (50g) of cheese on top. Bake until golden brown (40-50mins) at 180*C / 360*F

After cooking, let aside to chill before serving