Moussaka

Ingredients / 6 port 2 big eggplants, thickly sliced 2 medium zucchini, thinly sliced 2 tbsp extra virgin olive oil 400 g Bolognese, basic recipe Celtic salt & freshly ground pepper	Gratin crème 600 g small potatoes, peeled 100 ml cooking liquid 100 g clarified butter, preferably from grass-fed animals 4 egg yolks 4 tbsp pecorino cheese, grated A generous pinch of nutmeg Celtic salt & freshly ground pepper

Method

• Into a medium pod, add the potatoes with a little salt, cover them with water and bring to a boil, then turn the heat to medium and simmer until they become very soft.

• Meanwhile, brush the eggplant slices with the olive oil and bake them in the preheated 180° C oven for about 15 minutes.

• Lightly warm up the Bolognese and keep it at room temperature until needed.

• Bruch a 32 x 23 baking tray with little olive oil and place the zucchini close to each other to cover the tray's surface and season with salt and pepper.

• Place the baked eggplants on top of the zucchini and season again.

• In a large bowl, mash the potatoes with a potato press, add liquid, the butter and the yolks and stir gently to mix well. Season the taste with salt & pepper, add the grated cheese, and continue mixing for a few more seconds. Refrain from overworking the mixture.

• Bake it at the same oven and temperature until the surface turns golden brown, and when it is done, turn off the oven and leave it to rest in the oven for another 10 minutes.

• Serve at once!

Tips

• The traditional way of making moussaka is to use bechamel and sliced fried potatoes on the bottom of the tray. I prefer my way because it is lactose and gluten-free and very delicate in taste.

• I like to use Greek cheese like Graviera, but it is almost impossible to find in Sweden.