Name: Greek Moussaka
Total time: 120 min
Yield: 8 servings
Cuisine: Greece
Ingredients: 3 large Eggplants, sliced into rounds; 700 g Ground lamb (or beef); 400 g Canned crushed tomatoes; 1 Onion, diced; 1 tsp Cinnamon; 1 tsp Allspice; 100 g Butter; 80 g All-purpose flour; 800 ml Whole milk; 3 Egg yolks; 100 g Graviera or Parmesan, grated

Let's make it.

5 steps

Prepare the eggplant
Salt eggplant slices, rest 30 minutes, rinse, and pat dry. Fry or brush with oil and bake at 200°C until golden on both sides.
45 min
Mark step 1 complete
Make the meat sauce
Brown lamb with onion. Add tomatoes, wine, cinnamon, allspice, and bay leaves. Simmer for 20 minutes until thick and dry.
25 min
Mark step 2 complete
Make the béchamel
Melt butter, whisk in flour, cook for 2 minutes. Gradually add hot milk, whisking constantly until thick and smooth. Remove from heat, stir in egg yolks and half the cheese.
15 min
Mark step 3 complete
Assemble
Layer half the eggplant in a baking dish, top with all the meat sauce, layer remaining eggplant, then pour béchamel on top. Scatter remaining cheese.
10 min
Mark step 4 complete
Bake and rest
Bake at 180°C for 45-50 minutes until the top is golden and bubbling. Cool for at least 30 minutes before cutting to serve.
80 min
Mark step 5 complete

What sounds good?

Greek Moussaka.

Ingredients

Let's make it.

Prepare the eggplant

Make the meat sauce

Make the béchamel

Assemble

Bake and rest

Prepare the eggplant

Cooking Tips

Nutrition per Serving

Comments (0)

Greek Moussaka.

Ingredients

Let's make it.

Prepare the eggplant

Make the meat sauce

Make the béchamel

Assemble

Bake and rest

Cooking Tips

Nutrition per Serving

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Comments (0)