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–+ servings
Griekse moussaka

Greek moussaka

Andréa
Greek Moussaka, eggplant combined with minced beef and spices in a delicious rich tomato sauce, covered with a creamy béchamel sauce.
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Prep Time 40 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Servings 8 persons
Calories 471 kcal

Equipment

  • Oven dish 20 x 30 cm

Ingredients
  

  • 4 egg plants
  • 750 grams ground beef
  • 2 onions finely chopped
  • 2 cloves garlic crushed and chopped finely
  • 400 gram chopped tomatoes
  • 70 grams tomato puree
  • 200 mL red wine
  • 1 bay leaf
  • olive oil
  • 50 gram butter
  • 50 gram flour
  • 400 ml milk
  • 1 egg yolk
  • 50 grams cheese grated

Instructions
 

  • Cut the eggplant into slices about 1 cm thick and sprinkle with salt. Place on a rack or in a colander and let drain for 30 minutes.
  • Rinse with water and pat dry with paper towels.
  • Preheat the oven to 180 degrees Celsius (if you want to eat the moussaka immediately, otherwise, leave this step behind).
  • Grease a oven dish with a little oil.
  • Heat a little oil in pan and fry the eggplant on both sides until lightly browned and soft.
  • Put on a plate on a paper towel to drain excess oil.
  • In a frying pan pour a tablespoon of oil.
  • Fry the onion for about 3 minutes until they are translucant and then add the garlic.
  • Cook for 30 seconds while you stir fry and add the minced beef.
  • Bake until it's brown and done.
  • Add the tomato paste and cook for 2 minutes.
  • Then pour the can of tomatoes and wine into the pan and put the bay leaf on top.
  • Bring to a boil, reduce the heat and put a lid on the pan.
  • Let it cook for 20 minutes, remove the lid and cook further until almost all liquid evaporates.
  • Taste and season with salt and pepper.
  • In a saucepan melt the butter.
  • Add the flour at once while stirring.
  • Fry the flour butter mixture for about 2 minutes (keep stirring with a wooden spoon).
  • Then pour in the milk while stirring with a whisk. Add some additional milk if the sauce becomes too thick.
  • Remove from the heat and stir in the egg yolk and grated cheese.
  • Take the baking dish and place half of the sliced eggplant on the bottom.
  • Pour the tomato meat sauce on the eggplant.
  • Put the rest of the eggplant slices on the tomato sauce.
  • Top the moussaka with the béchamel sauce.
  • Bake for 1 hour in the oven, until the top has become golden brown.
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