Moussaka
Baked aubergine and lamb layered under béchamel.
- 115 min
- Hard
- 6 servings
- Mediterranean
- Cooks
- 0
- Photos
- 0
Ingredients
- eggplant, sliced lengthwise3 piece
- ground lambor beef600g
- onion, finely chopped1 piece
- garlic, crushed3 clove
- tomato, crushedor one tin400g
- red wine150ml
- cinnamon½ tsp
- allspice½ tsp
- butterfor béchamel60g
- flourfor béchamel50g
- milkfor béchamel600ml
- parmesan, grated60g
- egg, beatenenriches béchamel1 piece
- olive oil3 tbsp
Method
- 1
Slice eggplant; salt and rest 30 minutes; pat dry.
Salting draws out bitterness and water.
- 2
Roast or pan-fry eggplant slices in olive oil until golden on both sides.
- 3
Brown ground lamb with onion and garlic; add tomato, red wine, cinnamon, and allspice; simmer 30 min.
- 4
Make béchamel: melt butter, whisk in flour, then milk; cook until thick. Off heat, beat in egg and parmesan.
- 5
Layer in a baking dish: eggplant, lamb sauce, eggplant; pour béchamel over the top.
- 6
Bake at 180°C until top is deeply golden and bubbling; rest 20 minutes before serving.
Resting is crucial — slices hold together.
Per serving
- 520
- kcal
- 28g
- protein
- 28g
- carbs
- 32g
- fat