Greek moussaka

Menu: Main dishes

Allergens: Dairy, Sulphite, Gluten

Intermediate

This recipe is preset to 6 people

There is nothing better than the scent of Mediterranean herbs coming from the oven when you're making Greek moussaka. Such a comforting and rich dish, perfect for a family gathering. Try this traditional version and don’t wait for summer.

Ingredients

salt

1 tsp

onions

1 pcs

garlic

2 cloves

pepper

1 pinch

tomato paste

100 ml

bay leaves

2 pcs

basil

1 pinch

tomatoes

2 pcs

oregano

1 pinch

grated cheese

200 g

ground lamb

0.6 kg

vegetable oil

150 ml

red wine

100 ml

cinnamon

½ tsp

eggplants

6 pcs

For the Béchamel:

white wheat flour

50 g

milk

1 l

butter

50 g

salt

1 pinch

nutmeg

1 pinch

Preparation

Peel and slice the eggplants, thickness of 1 cm. Fry them in oil.
Sauté the onion, garlic and ground meat on the remaining oil, add seasoning and stir.
Cube the tomato and add it to the meat. Add tomato paste and wine, and pour with water. Simmer for about 15 minutes.
Prepare the Béchamel. Melt the butter in a small saucepan. Add flour and wait for it to turn yellow. Add milk, and stir. Season with salt and nutmeg.
Grease the bottom of a baking dish and layer the eggplants and meat alternately. Add the béchamel sauce and some grated cheese.
Proceed with the next layers. Add the Béchamel and sprinkle the grated cheese more generously over the last layer.

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