Greek moussaka with minced lamb and eggplant

Greek moussaka with minced lamb and eggplant

Portions: 8 persons | Preparation: 110 minutes

Greek lasagna is somewhat reminiscent of Italian lasagna, but is traditionally made with meat and eggplant instead of sheets of pasta. Moussaka with eggplant is a striking example of traditional Greek cuisine. It’s essentially a vegetable casserole with fried ground beef and a creamy béchamel sauce topped with cheese.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Greek moussaka with minced lamb and eggplant
Greek moussaka with minced lamb and eggplant

Portions: 8 persons | Preparation: 110 minutes

Greek lasagna is somewhat reminiscent of Italian lasagna, but is traditionally made with meat and eggplant instead of sheets of pasta. Moussaka with eggplant is a striking example of traditional Greek cuisine. It’s essentially a vegetable casserole with fried ground beef and a creamy béchamel sauce topped with cheese.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Autumn, Spring, Summer, Winter | Region: Europe | Preparation: Baking, Cooking | Menu: Dough dishes, Main dishes, Meat dishes | Cuisine: Greek recipes

Ingredients

  • 1 ½ kg aubergines
  • 3 tbsp salt
  • 4 tbsp olive oil
  • 2 onions
  • 600 g minced lamb
  • 125 ml water
  • 1 tsp sugar
  • pepper, to taste
  • nutmeg, to taste
  • 6 tbsp breadcrumbs
  • 500 g tomatoes
  • 100 g cheese

Bechamel sauce

  • 50 g butter
  • 5 tbsp flour
  • 375 g milk
  • 3 eggs
  • salt, to taste

Instructions

  1. Slice the aubergines.
  2. Fry in a pan with 2 tablespoons of oil until half cooked.
  3. Dice the onion and sauté with the minced meat in 2 tablespoons of oil.
  4. Add the water, spices and breadcrumbs to the minced meat .
  5. Stir everything well and simmer over medium heat for 10 minutes.
  6. Slice the tomatoes.
  7. Place the aubergines in a casserole dish.
  8. Sprinkle with grated cheese and cover with a layer of minced meat.
  9. Repeat the layers .
  10. Preheat the oven to 180°C.
  11. For the béchamel sauce, melt the butter in a saucepan over medium heat.
  12. Add the flour, salt and milk, stirring constantly.
  13. Let the béchamel sauce simmer a little.
  14. The sauce Pour over the layered vegetables and meat.
  15. Bake the moussaka in the oven for 60 minutes.

Utensils

  • knife
  • cutting board
  • pan
  • mixing spoon
  • casserole dish
  • pot