Moussaka
recipe

A delicious and hearty dish that improves with storage, perfect for larger gatherings or weekend meals.
Preparation time: 1 hour 30 minutes
Serving size: 6 servings
Ingredients:
- 2 eggplants
- 500 g ground beef (or lamb)
- 1 onion
- 2 garlic cloves
- 400 g crushed tomatoes
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and black pepper to taste
- 3 potatoes
- 200 ml béchamel sauce (store-bought or homemade)
- 100 g grated cheese (e.g., Parmesan or feta)
Instructions:
1. Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture and enhance the flavor.
2. Peel and slice the potatoes. Boil them in salted water for about 5 minutes until slightly softened. Drain and set aside.
3. Sauté the chopped onion and garlic in olive oil in a pan. Add the ground meat and cook until browned.
4. Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Let it simmer for about 15 minutes.
5. Rinse the eggplant slices under cold water and dry them with paper towels. Fry the eggplants in a pan until golden brown on both sides.
6. Grease a baking dish and layer the bottom with potatoes. Add a layer of the meat mixture, then eggplant slices, repeating the layers until all ingredients are used.
7. Pour the béchamel sauce over the top layer and sprinkle grated cheese on top.
8. Bake in a preheated oven at 180°C (350°F) for about 45 minutes, until the top is beautifully golden brown.
9. Allow to cool slightly before serving.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 25 g
- Carbohydrates: 35 g
- Fat: 25 g
- Fiber: 5 g

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