Greek Moussaka
recipe

A delicious layered dish combining eggplant, ground meat, and béchamel sauce. This comfort food classic takes you on a flavor journey to the Mediterranean.
Preparation Time: 1 hour 30 minutes
Serving Size: 6 servings

Ingredients:

- 2 eggplants
- 500 g ground meat (beef or lamb)
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 400 g canned crushed tomatoes
- 1 tsp oregano
- 1 tsp cinnamon
- Salt and pepper to taste
- 3 tbsp olive oil
- 100 g grated cheese (e.g., feta or parmesan)
Béchamel Sauce:
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 1 egg
- 1/2 tsp nutmeg
- Salt

Instructions:

1. Slice the eggplants and sprinkle salt over them. Let them drain for about 30 minutes.
2. Heat olive oil in a pan. Add onion and garlic, sauté until soft. Add ground meat and cook until browned.
3. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Allow to simmer for about 15 minutes.
4. Rinse the eggplant slices and pat them dry. Grill or lightly fry them until soft.
5. Prepare the béchamel sauce by melting butter in a saucepan. Whisk in flour and gradually add milk, stirring continuously until thickened. Mix in the egg and nutmeg.
6. Assemble the moussaka: Start with a layer of eggplant, then the meat mixture, and finally the béchamel sauce. Repeat layers until ingredients are used up. Finish with a layer of béchamel and sprinkle grated cheese on top.
7. Bake at 180°C (350°F) for about 45 minutes or until golden brown on top. Allow to cool slightly before serving.
Nutritional Information per serving:
- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 5 g

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