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Greek Eggplant Moussaka

Name: Greek Eggplant Moussaka
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 portions
Cuisine: grecque
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

A classic Greek layered dish made with eggplant, rich beef bolognese sauce, and creamy béchamel, finished with a golden cheese topping.

75 min6 servings480 kcalDifficulty: Medium

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

Instructions

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

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