Main Course
🌍 Public
Moussaka
by @NomNomGreek casserole of eggplant, spicy ground lamb, and béchamel sauce — the classic.
Source / link: Griechische Küche
Ingredients
Amounts adjust automatically.
| 2 | Eggplants |
| 600 g | Ground lamb or beef |
| 2 Stück | Onions |
| 3 Stück | Garlic cloves |
| 400 g | Strained tomatoes |
| 100 ml | Red wine (optional) |
| 1/2 TL | Cinnamon |
| 1 TL | Oregano |
| 500 ml | Milk (or oat drink) |
| 60 g | Butter (or vegan) |
| 50 g | Flour |
| 80 g | Parmesan/Kefalotyri (vegan) |
| 1 Stück | Egg (optional) |
| 100 ml | Olive oil for frying |
Preparation
Step by step through the recipe
- 1 Cut 2 large eggplants into slices, salt, let rest for 30 Minuten, rinse and pat dry. Fry in 100 ml olive oil for frying on both sides until golden brown.
- 2 Sauté 2 Stück onions and 3 Stück garlic cloves, add 600 g ground lamb or beef and cook until crumbly.
- 3 Add 400 g tomato passata, 100 ml red wine (optional), 1/2 TL cinnamon and 1 TL oregano and simmer for about 30 Minuten. Season.
- 4 For the béchamel: melt 60 g butter, sweat 50 g flour, pour in 500 ml milk while stirring and thicken. Stir in 80 g Parmesan/Kefalotyri and 1 Stück egg (optional).
- 5 Preheat oven to 180 °C.
- 6 Layer the eggplants and the ground meat mixture alternately in a baking dish, finishing with the béchamel.
- 7 Bake for about 45–50 Minuten until golden brown, let rest for 10 Minuten and serve.
Notes & tips
Note: Contains egg (béchamel, optional) + cow's milk (béchamel) + gluten (roux).
Nutrition
estimated per serving- Calories
- 435 kcal
- Protein
- 8 g
- Fat
- 29 g
- Carbs
- 39 g
– = ingredient not in nutrition database (estimate incomplete)
