Moussaka
recipe

A hearty Greek dish made with layers of eggplant, potatoes, and seasoned meat, topped with a creamy béchamel sauce.
Preparation Time: 1 hour
Serving Size: 6 servings
Ingredients:
- 2 eggplants
- 500 g ground beef or lamb
- 1 onion
- 2 garlic cloves
- 400 g crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 3 potatoes
- 2 dl milk
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 egg
- 100 g grated cheese (such as Parmesan)
Instructions:
1. Slice the eggplants and sprinkle with salt. Let them sit for about 30 minutes, then rinse and dry.
2. Peel and slice the potatoes. Boil them in lightly salted water until slightly softened.
3. Heat olive oil in a skillet, chop the onion and garlic, and sauté them until translucent. Add the ground meat and cook until browned.
4. Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Let it simmer on low heat for about 15 minutes.
5. Sauté the eggplant slices in a pan until they are soft.
6. Grease a baking dish and layer the bottom with potatoes. Add a layer of eggplant and then the meat mixture. Repeat the layers until all ingredients are used.
7. Prepare the béchamel sauce: melt butter in a saucepan, add flour, and cook briefly. Gradually add the milk while stirring until the sauce thickens. Remove from heat and mix in the egg and grated cheese.
8. Pour the béchamel sauce over the moussaka.
9. Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, until the top is beautifully golden brown.
10. Let it cool for a moment before serving. Enjoy!
Nutritional Information (per serving):
Calories: 450
Protein: 25g
Fat: 25g
Carbohydrates: 35g
Fiber: 5g
Sodium: 600mg

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