Greek moussaka
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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Servings persons
Cost: €12.75
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.
Nutrition
Calories: 471kcal | Carbohydrates: 27g | Protein: 23g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 250mg | Potassium: 1061mg | Fiber: 8g | Sugar: 14g | Vitamin A: 488IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 4mg
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