Moussaka
recipe

A delicious Greek comfort food made with layers of eggplant, ground meat, and béchamel sauce.
Preparation Time: 1 hour 30 minutes
Serving Size: 4-6 servings

Ingredients:

- 2 eggplants
- 500 g ground meat (beef or lamb)
- 1 onion
- 2 garlic cloves
- 400 g crushed tomatoes
- 1 tsp oregano
- 1 tsp cinnamon
- Salt and pepper to taste
- 3 tbsp olive oil
- 3-4 potatoes
- 50 g butter
- 50 g flour
- 500 ml milk
- 2 eggs
- 100 g grated cheese (e.g., Parmesan)

Instructions:

1. Slice the eggplants and potatoes. Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out excess moisture.
2. In a skillet, sauté the onions and garlic in olive oil. Add the ground meat and brown it. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes.
3. Rinse the eggplant slices and pat them dry. Fry the eggplants in a skillet until they are soft and golden brown.
4. Boil the potato slices in salted water until slightly tender but not fully cooked.
5. To make the béchamel sauce, melt the butter in a saucepan. Add the flour and stir. Gradually add the milk while stirring continuously until the sauce thickens. Remove from heat and mix in the eggs and half of the cheese.
6. Assemble the moussaka: place a layer of potatoes at the bottom of a baking dish, followed by a layer of the meat mixture, then eggplant, and finally the béchamel sauce. Sprinkle the remaining cheese on top.
7. Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, until the top is beautifully golden brown.

Nutritional Information (per serving):

- Energy: 550 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 30 g
- Fiber: 5 g

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