Main Course
🌍 Public
🥜 Allergy aware
Moussaka
Greek casserole of eggplant, spicy ground lamb, and béchamel sauce — the classic.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten
Source / link: Griechische Küche
Ingredients
Amounts adjust automatically.
| 2 große | 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 (soy-free: Bedda) |
| 1 Stück | Egg (optional) |
| 100 ml | Olive oil for frying |
Preparation
- 1Slice the eggplants, salt them, let rest for 30 minutes, rinse, and pat dry. Fry in olive oil on both sides until golden brown.
- 2Sauté onions and garlic, add the ground meat, and cook until crumbly.
- 3Add tomatoes, wine (optional), cinnamon, and oregano, and simmer for about 30 minutes. Season.
- 4For the béchamel: melt the butter, whisk in the flour, add the milk while stirring, and thicken. Stir in the cheese and egg (optional).
- 5Preheat the oven to 180 °C.
- 6Layer the eggplants and meat mixture alternately in a baking dish, finishing with the béchamel.
- 7Bake for about 45–50 minutes until golden brown, let rest for 10 minutes, and serve.
Notes & tips
Note: Contains egg (béchamel, optional) + cow's milk (béchamel) + gluten (roux). Make béchamel with plant milk + soy-free margarine, omit the egg. Soy-free cheese: Bedda. The eggplant layers are low in allergens.
Nutrition
estimated per serving- Calories
- 431 kcal
- Protein
- 8 g
- Fat
- 29 g
- Carbs
- 38 g
– = ingredient not in nutrition database (estimate incomplete)