Description
A traditional Greek dish made with layers of eggplant, minced meat, and béchamel sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- 500g ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 cups béchamel sauce
- 100g grated cheese (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a pan, heat olive oil and sauté the onion and garlic until translucent.
- Add the ground meat and cook until browned.
- Stir in the chopped tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.
- In a separate pot, prepare the béchamel sauce.
- Layer the eggplant, meat mixture, and béchamel sauce in a baking dish.
- Top with grated cheese if desired.
- Bake for 45 minutes until golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Letting the moussaka sit for a while enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: main course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg