Moussaka with Beef and Eggplant

In a small saucepan over medium heat, melt 50 g of the butter. Add the flour and sauté for 1 minute, stirring. Pour in the milk, stirring constantly, and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring constantly with a whisk. Add sugar and a pinch of salt, stir in the whipping cream, bring briefly to a boil, and stir for another 2 minutes. Remove from heat.

Finely mince the beef (or use pre-minced meat). Cut 200 g of the eggplant into approx. 0.5 cm cubes, cut the rest into 2 mm thick slices. Finely chop the onions and garlic, cut the bacon into small cubes.

In a pot over medium heat, heat the oil, add the bacon and fry for 1 minute. Briefly sauté the ground caraway, onions, and garlic until translucent. Add the minced meat and fry over high heat for approx. 5 minutes, stirring, until it browns. Season with 1/2 tsp salt and a pinch of pepper.