🍽️ Classic Greek Moussaka

Name: Classic Greek Moussaka
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 500 g; salt pinch; onions, yellow 1 pc.; garlic cloves 2 pc.; thyme, fresh 10 g; olive oil 75 ml; minced meat, mixed 500 g; pepper, black ground pinch; oregano, dried pinch; white wine, dry 50 ml; tomatoes, chopped 400 g; eggplants 2 pc.; butter 1 tbsp; feta 250 g; whipping cream 100 g; milk 100 ml; eggs 2 pc.

682 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 500 g
salt pinch
onions, yellow 1 pc.
garlic cloves 2 pc.
thyme, fresh 10 g
olive oil 75 ml
minced meat, mixed 500 g
pepper, black ground pinch
oregano, dried pinch
white wine, dry 50 ml
tomatoes, chopped 400 g
eggplants 2 pc.
butter 1 tbsp
feta 250 g
whipping cream 100 g
milk 100 ml
eggs 2 pc.

Instructions

1. Preheat the oven to 200 degrees Celsius fan-forced.
2. Wash the potatoes thoroughly.
3. Place the potatoes in a pot with salted water.
4. Parboil the potatoes for about 20 minutes.
5. Halve the onion and the garlic.
6. Peel the onion and the garlic.
7. Roughly chop the onion and the garlic.
8. Wash the thyme.
9. Pat the thyme dry.
10. Strip the thyme leaves from the stems.
11. Finely chop the thyme leaves.
12. Heat 1 tablespoon of oil in a frying pan over high heat.
13. Fry the minced meat vigorously for about 4 minutes.
14. Add the chopped garlic and onions.
15. Fry the vegetables for another 2 minutes.
16. Season the mixture with salt, pepper, oregano, and thyme.
17. Pour in the wine.
18. Stir in the tomatoes.
19. Bring the sauce to a boil.
20. Let the sauce simmer for about 10 minutes.
21. Taste the sauce and adjust seasoning if needed.
22. Wash the eggplants.
23. Cut off the ends of the eggplants.
24. Slice the eggplants into about 0.5 cm thick slices.
25. Heat the remaining oil in a frying pan over high heat.
26. Fry the eggplant slices in batches on both sides.
27. Let the fried eggplant slices drain on kitchen paper.
28. Drain the parboiled potatoes in a colander.
29. Rinse the potatoes briefly.
30. Peel the cooled potatoes.
31. Slice the potatoes.
32. Grease a baking dish with butter.
33. Layer the eggplant and potato slices alternately in the dish.
34. Spread the minced meat tomato sauce evenly over the top.
35. Put feta cheese, cream, milk, and eggs into a tall container.
36. Blend the ingredients for the sauce.
37. Season the sauce with pepper and salt.
38. Pour the sauce over the potato layer.
39. Bake the moussaka in the oven for about 30 to 40 minutes until golden brown.
40. Serve the moussaka hot.

Nutrition per serving

kcal: 682
Protein: 37 g · Fett/Fat: 47 g · Carbs: 33 g