🍽️ Classic Greek Moussaka

Name: Classic Greek Moussaka
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggplants; salt; 5 tbsp olive oil; 2 onions; 500 g tomatoes; 500 g ground beef; 250 ml dry white wine; 1 pinch sugar; 0.5 tsp cinnamon; pepper (from the mill); 1 tsp dried oregano; 3 sprigs parsley; 4 tbsp sunflower seeds; 80 g breadcrumbs; 80 g Graviera cheese grated (or Gruyère); 30 g butter; 3 tbsp wheat flour Type 550; 500 ml milk (3.5% fat); nutmeg (freshly grated); 1 tsp lemon juice; 3 eggs; 150 g soft sheep's cheese; mint (for garnish)

1024 kcal · 30 min · 4 servings

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Ingredients

2 eggplants
salt
5 tbsp olive oil
2 onions
500 g tomatoes
500 g ground beef
250 ml dry white wine
1 pinch sugar
0.5 tsp cinnamon
pepper (from the mill)
1 tsp dried oregano
3 sprigs parsley
4 tbsp sunflower seeds
80 g breadcrumbs
80 g Graviera cheese grated (or Gruyère)
30 g butter
3 tbsp wheat flour Type 550
500 ml milk (3.5% fat)
nutmeg (freshly grated)
1 tsp lemon juice
3 eggs
150 g soft sheep's cheese
mint (for garnish)

Instructions

1. Wash the eggplants thoroughly.
2. Slice the eggplants lengthwise into approx. 0.5 cm thick slices.
3. Place the slices in salted water for 20 minutes.
4. Remove the eggplants from the water and let them drain.
5. Pat the slices dry with kitchen paper.
6. Heat 2 tbsp olive oil in a large non-stick pan.
7. Fry the eggplant slices in batches over high heat until golden brown on all sides.
8. Place the fried slices on kitchen paper to absorb excess oil.
9. Peel the onions and dice them into small cubes.
10. Pour hot water over the tomatoes.
11. Remove the skin from the tomatoes and dice the flesh.
12. Heat 3 tbsp oil in the pan and sauté the onions until translucent.
13. Add the minced meat and fry over high heat until the released juices have evaporated.
14. Stir in the tomato cubes, white wine, salt, sugar, cinnamon powder, and pepper into the meat.
15. Simmer the meat mixture over medium heat with the lid on for about 5 minutes.
16. Wash the parsley and shake it dry.
17. Finely chop the parsley.
18. Mix the sunflower seeds and oregano into the meat mixture.
19. Let the meat mixture simmer for another 5 minutes.
20. Remove the pan from the heat and let the filling cool down.
21. Mix the breadcrumbs (except 2 tbsp) and half of the Graviera cheese into the cooled meat mixture.
22. Heat the butter in a saucepan.
23. Stir the flour into the butter and cook it briefly.
24. Slowly stir in the milk and bring the sauce to a boil.
25. Simmer the sauce over low heat for about 5 minutes, stirring constantly.
26. Season the sauce with salt, pepper, nutmeg, and lemon juice.
27. Let the sauce cool down slightly.
28. Whisk the 2 eggs.
29. Mix the eggs with the remaining Graviera cheese (except 2 tbsp) into the sauce.
30. Grease a baking dish if necessary.
31. Mix the one egg into the meat mixture.
32. Place half of the eggplant slices in the baking dish.
33. Spread the meat mixture evenly over the eggplants.
34. Pour half of the white sauce over the meat layer.
35. Place the remaining eggplant slices on top.
36. Pour the remaining white sauce over the top layer.
37. Crumble the soft sheep's cheese over the sauce.
38. Sprinkle the remaining breadcrumbs and cheese over the moussaka.
39. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
40. Bake the moussaka for about 1 hour in the preheated oven.
41. Garnish the finished moussaka with fresh parsley.
42. Serve the dish hot.

Nutrition per serving

kcal: 1024
Protein: 53 g · Fett/Fat: 66 g · Carbs: 44 g