Description
Greek Moussaka is a layered dish made with eggplant, minced meat, and béchamel sauce.
Ingredients
Scale
- 2 large eggplants
- 500g minced lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 500ml milk
- 50g butter
- 50g all-purpose flour
- 2 eggs
- 100g grated cheese
Instructions
- Preheat the oven to 180°C (350°F).
- Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to remove bitterness.
- Rinse and pat dry the eggplants.
- Fry the eggplants in olive oil until golden brown. Set aside.
- In a pan, sauté onion and garlic until soft.
- Add minced meat and cook until browned.
- Add canned tomatoes, cinnamon, salt, and pepper. Simmer for 20 minutes.
- In a saucepan, melt butter and stir in flour to make a roux.
- Gradually whisk in milk and cook until thickened.
- Remove from heat and mix in beaten eggs and cheese.
- Layer eggplants, meat mixture, and béchamel sauce in a baking dish.
- Bake for 45 minutes until golden brown.
Notes
- Let the moussaka rest for 15 minutes before serving.
- Use fresh herbs for added flavor.
- Pair with a simple salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Greek Moussaka, Eggplant, Béchamel, Minced Meat