Greek Eggplant Moussaka

Name: Greek Eggplant Moussaka
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 6 piece Eggplants; 500 g Ground beef; 400 g Canned tomatoes; 2 piece Yellow onion; 3 clove Garlic; 1 tsp Cinnamon; 1 tsp Oregano; 60 g Butter; 50 g Flour; 500 ml Whole milk; 150 g Feta cheese; 2 piece Egg; 4 tbsp Olive oil; à goût g Salt and pepper

Temps

75 min

Difficulté

moyen

Ingrédients

Budget

~20-28 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

28 gProtéines

26 gLipides

35 gGlucides

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Etapes

1
Slice the eggplants into thick slices, salt them and let rest for 15 minutes. Pat dry.
15 min
2
Brown the eggplant slices in olive oil in batches. Set aside on paper towels.
12 min
3
Sauté the diced onion and garlic, add the ground beef and cook for 8-10 minutes.
10 min
4
Add the canned tomatoes, cinnamon and oregano. Simmer for 10 minutes. Season with salt and pepper.
10 min
5
Prepare the béchamel: make a roux with butter and flour, gradually pour in the milk while stirring.
5 min
6
Cook the béchamel for 3 minutes until thickened. Stir in the crumbled feta and beaten eggs. Season with salt and pepper.
4 min
7
In a buttered dish, alternate layers of eggplant, meat sauce and béchamel. Finish with béchamel.
5 min
8
Bake in a preheated oven at 180°C for 40-45 minutes until golden.
42 min