Greek Moussaka

 

INGREDIENTS:

for 4 persons

600 g potato slices (pre-cooked)

2 large eggplants

oil 

handful of fresh parsley (for garnish)

Minced meat mixture:

300 g minced beef or vegetarian minced meat

1 onion

Pinch of oregano

2 cloves of garlic

2 tablespoons tomato paste

400 ml tomato cubes

Bechamel:

300 ml milk

30 grams of butter

30 grams of flour

1 bay leaf

50 g grated cheese

pinch of nutmeg

1 egg

PREPARATION

Cut the aubergines into thin slices. Brush the eggplants with a little oil and sprinkle with a little salt and pepper. Grill them until nicely browned and then sprinkle with a little flour.

In the meantime, chop the onion and garlic finely and fry for a few minutes in a pan. Add the minced meat and fry until loose. Add the oregano, salt and pepper and the diced tomatoes and puree. Let this simmer for 20 minutes. Taste to see if the sauce is seasoned properly.

Heat the butter in a saucepan for the béchamel sauce. Add the flour and fry the roux for 5 minutes. Then pour in the milk little by little and keep stirring with a whisk until there are no lumps left. Add the bay leaf and let it simmer gently for a few minutes. Melt about 25 g of cheese in the sauce and season with salt, pepper and nutmeg. Let the sauce cool for a few minutes, remove the bay leaf and then beat the egg into the sauce.

Grease the oven dish with a little oil. Spread about half of the grilled eggplant over the bottom of the baking dish.

Divide the potato slices over.

Cover with the layer of minced meat mixture. Divide the rest of the eggplants over.

Pour the béchamel sauce over. Sprinkle with the rest of the cheese.

Place the moussaka in the oven for about 45 minutes. +180 C

Tip: Replace the béchamel sauce with 200 ml Greek yogurt mixed with 2 eggs or cottage cheese + parmesan.