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🍽️ Traditional Moussaka

685 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• olive oil
• 2 onions
• 5 tbsp butter
• 500 g lamb mince
• pepper (from the mill)
• 1 tsp cinnamon
• 500 g tomatoes
• 2 tbsp tomato paste
• 2 tbsp chopped parsley
• 200 ml red wine
• 1 tsp sugar
• 1 tbsp oregano
• 30 g flour
• 500 ml milk
• 2 eggs
• 120 g crumbled feta

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the hard ends at the top and bottom of the eggplants.
3. 3. Slice the eggplants into thick, round pieces.
4. 4. Sprinkle the eggplant slices evenly with salt.
5. 5. Let the salted slices sit for thirty minutes.
6. 6. Pat the released bitter liquid dry with kitchen paper.
7. 7. Heat olive oil in a large frying pan.
8. 8. Fry the eggplant slices in batches in the hot oil until golden brown.
9. 9. Remove the fried slices from the pan.
10. 10. Place the eggplants on kitchen paper to absorb excess oil.
11. 11. Peel the onions.
12. 12. Finely chop the onions.
13. 13. Heat two tablespoons of butter in a large frying pan.
14. 14. Sweat the chopped onions in the hot butter until translucent.
15. 15. Add the minced meat to the onion mixture.
16. 16. Fry the meat until crumbly, stirring constantly.
17. 17. Season the meat with pepper, salt, and cinnamon.
18. 18. Briefly pour boiling water over the tomatoes.
19. 19. Shock the tomatoes immediately in cold water.
20. 20. Peel the skin off the tomatoes.
21. 21. Quarter the peeled tomatoes.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Select the top and bottom heat setting.
24. 24. Grease a baking dish with olive oil.
25. 25. Place a first layer of eggplant slices into the dish.
26. 26. Spread the seasoned minced meat evenly over the eggplant layer.
27. 27. Sprinkle oregano over the meat layer.
28. 28. Cover the meat with a second layer of eggplant slices.
29. 29. Melt the remaining butter in a saucepan until foamy.
30. 30. Stir the flour into the melted butter.
31. 31. Let the butter-flour mixture sweat lightly until pale.
32. 32. Gradually stir the milk into the mixture.
33. 33. Bring the sauce to a boil while stirring.
34. 34. Let the sauce thicken.
35. 35. Season the sauce with salt and pepper.
36. 36. Let the sauce simmer gently for five minutes.
37. 37. Stir the sauce occasionally while simmering.
38. 38. Whisk the eggs in a separate bowl.
39. 39. Add the whisked eggs to the warm béchamel sauce.
40. 40. Ensure the sauce is no longer boiling.
41. 41. Stir half of the sheep's cheese into the sauce.
42. 42. Season the sauce to taste with salt.
43. 43. Pour the finished sauce evenly over the casserole.
44. 44. Sprinkle the remaining sheep's cheese over the sauce.
45. 45. Bake the dish in the preheated oven.
46. 46. Bake it for 45 to 50 minutes.
47. 47. Remove the casserole from the oven.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 43 g · Carbs: 25 g