Greek Moussaka

⏱ 90 min · 🍽 6 Portionen · 🧂 14 Zutaten

Zutaten

  • 2 piece large eggplants
  • 600 g ground beef
  • 1 piece onion
  • 2 cloves garlic
  • 1 can chopped tomatoes (400 g)
  • 45 ml olive oil
  • 2 g ground cinnamon
  • 5 g dried oregano
  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml milk
  • 80 g grated hard cheese
  • 1 piece egg
  • 1 pinch nutmeg, salt, and black pepper

Zubereitung

  1. Preheat the oven to 200 °C. Cut the eggplants into 1 cm slices, salt them, and let them release their moisture, then pat dry.
  2. Brush the eggplant slices with 30 ml of the olive oil, spread them on a baking sheet, and roast until soft and lightly browned. Remove and lower the oven to 180 °C.
  3. Finely chop the onion and garlic and sweat them in the remaining oil. Add the beef and brown it, breaking it up. Stir in the tomatoes, cinnamon, and oregano, season with salt and pepper, and simmer until the sauce is thick.
  4. For the béchamel, melt the butter, whisk in the flour, and cook briefly. Gradually pour in the milk while whisking and simmer until silky. Season with nutmeg, salt, and pepper, take off the heat, and quickly stir in the cheese and egg.
  5. Layer half the eggplant in a baking dish, spread the meat sauce on top, cover with the remaining eggplant, and pour over the béchamel. Bake until the top is deeply golden. Rest for 10 minutes before slicing.
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Greek Moussaka
📖 Culinse
casseroleclassicmediterranean

Greek Moussaka

Layers of roasted eggplant and cinnamon-scented beef in tomato sauce, crowned with a creamy béchamel that bakes to a deep golden crust. The Greek classic worth every minute of assembly..

⏱

Kochzeit

90 min

🍽

Portionen

6

🧂

Zutaten

14

Original ansehen ↗

Nährwerte

pro Portion

495 kcal

Kalorien

33 g

Eiweiß

33 g

Fett

16 g

Kohlenhydrate

Zutaten

Für 6 Portionen

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Zubereitung

  1. 1

    Preheat the oven to 200 °C. Cut the eggplants into 1 cm slices, salt them, and let them release their moisture, then pat dry.

  2. 2

    Brush the eggplant slices with 30 ml of the olive oil, spread them on a baking sheet, and roast until soft and lightly browned. Remove and lower the oven to 180 °C.

  3. 3

    Finely chop the onion and garlic and sweat them in the remaining oil. Add the beef and brown it, breaking it up. Stir in the tomatoes, cinnamon, and oregano, season with salt and pepper, and simmer until the sauce is thick.

  4. 4

    For the béchamel, melt the butter, whisk in the flour, and cook briefly. Gradually pour in the milk while whisking and simmer until silky. Season with nutmeg, salt, and pepper, take off the heat, and quickly stir in the cheese and egg.

  5. 5

    Layer half the eggplant in a baking dish, spread the meat sauce on top, cover with the remaining eggplant, and pour over the béchamel. Bake until the top is deeply golden. Rest for 10 minutes before slicing.