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🍽️ The Perfect Moussaka

650 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg eggplants
• 2 onions
• 2 garlic cloves
• oil (for frying and for the dish)
• 500 g minced meat
• 125 ml dry white wine
• 2 tbsp tomato paste
• salt
• pepper (from the mill)
• cinnamon powder
• 200 g feta
• 2 tbsp chopped parsley
• 2 egg whites
• 2 tbsp butter
• 2 tbsp flour
• 500 ml milk
• 2 egg yolks
• 60 g kefalotyri (or pecorino, grated)
• nutmeg

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Dice the vegetables into small cubes.
3. 3. Heat one tablespoon of oil in a pan.
4. 4. Fry the minced meat and the vegetables over high heat.
5. 5. Deglaze the meat with wine.
6. 6. Stir in the tomato paste.
7. 7. Season the mixture with salt, pepper, and cinnamon.
8. 8. Let the sauce reduce briefly.
9. 9. Taste the sauce at the end.
10. 10. Dice the sheep's cheese.
11. 11. Fold the cheese, the parsley, and the egg whites into the meat mixture.
12. 12. Wash the eggplants.
13. 13. Slice the eggplants into rounds about one centimeter thick.
14. 14. Heat oil in a large pan.
15. 15. Fry the eggplant slices in batches over medium heat until golden brown.
16. 16. Place the fried slices on kitchen paper.
17. 17. Pat off the excess fat.
18. 18. Grease a high baking dish.
19. 19. Line the bottom with eggplant slices.
20. 20. Make sure the slices overlap slightly.
21. 21. Fill the dish in layers, alternating between the meat mixture and the eggplants.
22. 22. Melt the butter in a shallow pot over medium heat until foamy.
23. 23. Whisk in the flour.
24. 24. Let the mixture sweat briefly until pale.
25. 25. Pour in the milk while stirring constantly.
26. 26. Bring the sauce to a boil.
27. 27. Simmer the sauce gently for about ten minutes.
28. 28. Remove the pot from the heat.
29. 29. Let the sauce cool down slightly.
30. 30. Stir in the egg yolks and the cheese.
31. 31. Season the sauce with salt, pepper, and nutmeg.
32. 32. Spread the cheese béchamel sauce evenly over the casserole.
33. 33. Preheat the oven to 200 degrees.
34. 34. Bake the moussaka on the middle rack for 35 to 40 minutes.

Nutrition per serving

• kcal: 650
• Protein: 30 g · Fett/Fat: 40 g · Carbs: 30 g