Moussaka
recipe

A delicious Greek dish that adds variety to your weeknight meals. This layered dish combines eggplant, ground meat, and béchamel sauce.
Preparation Time: 1 hour 30 minutes
Serving Size: 6 servings

Ingredients:

- 2 large eggplants
- Salt
- 500 g ground meat (beef or lamb)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 400 g crushed tomatoes
- 1 tsp oregano
- 1 tsp cinnamon
- 1/2 tsp black pepper
- 100 ml red wine (optional)
- 3 tbsp olive oil
- 50 g butter
- 50 g all-purpose flour
- 600 ml milk
- 2 eggs
- 100 g grated cheese (e.g., Parmesan)

Instructions:

1. Slice the eggplants into thick slices and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
2. Rinse the eggplant slices and pat them dry with paper towels. Fry the slices in olive oil in a pan until golden brown. Set aside.
3. Sauté the onion and garlic in the same pan, add the ground meat, and cook until browned. Stir in the crushed tomatoes, oregano, cinnamon, black pepper, and red wine. Let it simmer for 10 minutes.
4. Prepare the béchamel sauce by melting the butter in a saucepan. Stir in the flour and mix well. Gradually pour in the milk while stirring until the sauce thickens. Remove from heat and mix in the eggs and cheese.
5. Assemble the moussaka: Layer eggplant in a baking dish, followed by the meat mixture, and finally the béchamel sauce. Repeat layers until all ingredients are used, finishing with the béchamel on top.
6. Bake at 180°C (350°F) for about 40-45 minutes, until the top is beautifully golden brown.
7. Allow to cool slightly before serving.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 28 g
Carbohydrates: 30 g
Fat: 25 g
Fiber: 4 g

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