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🍽️ Vegetarian Moussaka with Béchamel

760 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 2 large onions
• 4 garlic cloves
• 500 g spinach
• 400 g potatoes (waxy variety)
• 1 can peeled tomatoes (400 g)
• 8 tbsp olive oil
• 2 bunches parsley
• 1 bunch dill
• salt
• pepper (from the mill)
• 0.5 tsp ground nutmeg
• 3 tbsp butter
• 4 tbsp flour
• 0.75 l milk
• 50 g grated parmesan
• 2 egg yolks
• 2 tsp lemon juice
• 100 g feta cheese (9 % fat absolute)

Instructions

1. 1. Wash the eggplants thoroughly. Slice them lengthwise into thin rounds. Sprinkle the slices with salt and set them aside.
2. 2. Peel the onions and garlic. Dice both ingredients finely.
3. 3. Wash the spinach thoroughly. Remove the thick stems. Rinse the spinach two to three times in cold water. Spin it dry. Let it drain. Chop the spinach finely.
4. 4. Peel the potatoes. Wash them. Slice them into thin rounds.
5. 5. Take the tomatoes out of the can. Let them drain. Dice them into cubes.
6. 6. Rinse the salted eggplant slices briefly. Pat them dry with kitchen paper.
7. 7. Heat oil in a large pan. Fry the eggplant slices on both sides until golden brown over medium heat. Remove them from the pan once they are done.
8. 8. Add the potato slices to the same pan. Fry them for a few minutes while stirring constantly. Transfer the potatoes to a bowl.
9. 9. Fry the onions and garlic in the pan.
10. 10. Add the chopped spinach. Continue frying until it wilts. Pour off any excess liquid.
11. 11. Stir the diced tomatoes into the spinach mixture.
12. 12. Wash the fresh herbs. Shake them dry. Remove the stems. Chop the herbs finely.
13. 13. Stir the chopped herbs into the spinach sauce.
14. 14. Season the sauce with salt, pepper, and nutmeg.
15. 15. Melt the butter in a saucepan.
16. 16. Stir the flour into the butter. Fry the mixture over medium heat while stirring until golden yellow.
17. 17. Pour in the milk gradually. Stir constantly.
18. 18. Let the sauce simmer for about 10 minutes over low heat.
19. 19. Let the sauce cool down slightly.
20. 20. Stir the Parmesan and lemon juice into the sauce.
21. 21. Stir in the egg yolk. Do not boil the sauce again. Finally, season it with salt and pepper.
22. 22. Preheat the oven to 200 degrees. Use fan force at 180 degrees or gas mark 3.
23. 23. Grease a large baking dish.
24. 24. Layer the eggplants and potatoes into the dish.
25. 25. Drizzle each layer with some spinach sauce.
26. 26. Drizzle each layer with some cheese sauce.
27. 27. Spread the remaining cheese sauce evenly over the top layer.
28. 28. Crumble the sheep's cheese finely. Sprinkle it over the casserole.
29. 29. Bake the moussaka in the oven for 40 to 45 minutes. It should be golden brown.
30. 30. Let the dish rest for a moment. Cut it into pieces. Serve it on plates.

Nutrition per serving

• kcal: 760
• Protein: 27 g · Fett/Fat: 51 g · Carbs: 47 g