Greek Moussaka
recipe

A comforting and warming dish that captivates the palate with its soft texture and spicy flavor. This recipe is wonderfully easy and suitable for vegetarians.
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients:

- 2 large or 3 small eggplants
- 2 tbsp olive oil (for eggplants)
- A pinch of salt (for eggplants)
Filling:
- 400 g ground meat (or plant-based mince)
- 2 onions
- 2 garlic cloves
- 2 tbsp olive oil (for filling)
- 3 tbsp tomato paste
- 1 tsp thyme
- 2 tsp sweet paprika
- Salt and black pepper to taste
- 2 dl beef broth
- 1 dl dark lager beer
Sauce:
- 3 dl milk
- 2.5 dl grated cheese
- A pinch of salt
Topping:
- Fresh basil

Instructions:

1. Slice the eggplants into thin rounds and place them on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt.
2. Roast the eggplants at 200°C (392°F) for about 15 minutes. Remove from the oven and let cool.
3. Chop the onions and garlic. Sauté them in olive oil in a pan, then add the ground meat and brown it.
4. Season the mixture, then add the beer, tomato paste, and broth. Simmer the mixture over low heat for about 15 minutes.
5. Grease a baking dish and layer the eggplant slices and meat mixture, starting and ending with eggplant slices.
6. In a pot, combine the sauce ingredients and bring to a boil. Pour the sauce over the layered dish.
7. Bake the moussaka in the oven at 200°C (392°F) for about 30 minutes.
8. Garnish with fresh basil and serve with crusty bread.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 6 g

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