Greek Eggplant Moussaka

Name: Greek Eggplant Moussaka
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 piece Eggplants; 400 g Ground beef; 2 piece Onions; 3 clove Garlic; 400 g Crushed tomatoes; 100 ml Red wine; 0.5 tsp Ground cinnamon; 1 tsp Oregano; 6 tbsp Olive oil; 40 g Butter; 40 g Flour; 400 ml Milk; 100 g Grated white cheese; 1 tsp Salt; 0.5 tsp Pepper

Temps

80 min

Difficulté

moyen

Ingrédients

Budget

~14-22 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

28 gProtéines

22 gLipides

35 gGlucides

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Etapes

1
Slice the eggplants, salt them, and let sit for 15 minutes.
15 min
2
Pat the eggplants dry and fry them in olive oil on both sides until golden.
12 min
3
Sauté the diced onion and garlic in a pan with a bit of oil.
3 min
4
Add the ground beef and cook for 5 minutes.
5 min
5
Add the tomatoes, wine, cinnamon, and oregano, simmer for 15 minutes.
15 min
6
Prepare the béchamel: make a roux with butter and flour, gradually add the milk while whisking.
5 min
7
Let the béchamel cook for 3 minutes, add the grated cheese, salt, and pepper.
3 min
8
Layer the eggplants in a baking dish and add the meat sauce.
2 min
9
Top with the béchamel and bake at 180°C for 30 minutes.
30 min