Greek Moussaka
Classic Greek layered dish with eggplant, spiced ground meat, and creamy béchamel.
105 min4 servingsAdvancedMediterranean
606kcal / serving
28.2 gprotein
23.6 gcarbs
42.3 gfat
Ingredients
- Eggplant, al gusto
- 300 grams Ground lamb
- 1 medium Onion
- 4 cloves Garlic
- 300 grams Crushed tomatoes
- 120 ml Red wine
- Cinnamon stick, al gusto
- Cloves, al gusto
- 1 teaspoon Nutmeg
- Fresh parsley, al gusto
- 1 tablespoons Extra virgin olive oil
- 56 grams Butter
- Flour, al gusto
- 300 ml Whole milk
- 4 units Eggs
- Grated Parmesan cheese, al gusto
- Salt, to taste
- Black pepper, to taste
Directions
- Cut the eggplants into 1 cm slices and salt them to dehydrate. Fry in olive oil until golden and set aside.
- Sauté chopped onion and garlic. Add ground lamb and brown. Drain fat.
- Incorporate crushed tomatoes and red wine. Add cinnamon, cloves, nutmeg, and parsley. Cook over low heat until reduced.
- Prepare béchamel: butter and flour roux, gradually incorporate hot milk while whisking. Cook until thickened.
- Finish béchamel: add beaten eggs, grated Parmesan, salt, and pepper.
- Assemble the moussaka in a greased dish, alternating layers of eggplant and the meat mixture. Finish with eggplant.
- Cover with béchamel sauce and bake at 180°C for 40-45 minutes until golden brown.
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