Greek Moussaka
recipe

A delicious and hearty dish that takes you on a Mediterranean journey, featuring layers of eggplant, minced meat, and béchamel sauce. Preparation time is about 1.5 hours and serves 6.

Ingredients:

- 2 large eggplants
- Salt
- 500 g ground beef or lamb
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 400 g crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 dl red wine
- 100 g grated cheese (e.g., feta or parmesan)
For the béchamel sauce:
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 2 eggs
- Salt and pepper to taste

Instructions:

1. Slice the eggplants into thick slices and sprinkle salt over them. Let them rest for 30 minutes to draw out excess moisture.
2. Rinse and dry the eggplants. Sauté them in olive oil on a skillet until golden brown on both sides. Set aside.
3. In the same skillet, add more olive oil and sauté the onion and garlic until softened.
4. Add the ground meat and cook until browned. Stir in the crushed tomatoes, red wine, cinnamon, oregano, and black pepper. Let it simmer for about 15 minutes.
5. For the béchamel sauce, melt the butter in a saucepan. Add the flour and stir until golden brown. Gradually add the milk while continuously stirring until the mixture thickens. Remove from heat and stir in the eggs and seasoning.
6. Assemble the moussaka: layer eggplant, followed by the meat mixture, and top with béchamel sauce. Repeat layers and finish with béchamel and grated cheese on top.
7. Bake in a preheated oven at 180 °C (350 °F) for about 45 minutes, or until the top is beautifully golden brown.
8. Allow to cool slightly before serving.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 4 g

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