RECIPE
Traditional
Greek Moussaka
🆠Eggplant Tip
Salt your sliced eggplant and let it sit for 30 mins to draw out the moisture and bitterness. Pat dry before frying or roasting for the perfect texture.
Ingredients
- 3 Medium Eggplants (Sliced)
- 500g Ground Lamb or Beef
- 3 Large Potatoes (Sliced and fried)
- Tomato Paste, Onion, Garlic, Cinnamon, Nutmeg
- Bechamel: Butter, Flour, Milk, Eggs, Parmesan
- Red Wine
Instructions
- Prepare Veggies: Fry or roast sliced eggplant and potato until golden. Layer them into a baking dish.
- Meat Sauce: Cook ground meat with onion and garlic. Stir in tomato paste, cinnamon, nutmeg, and wine. Simmer for 20 mins.
- Bechamel: Make a roux with butter and flour. Gradually whisk in milk until thick. Stir in parmesan and egg yolks.
- Layer: Place meat sauce over the eggplant, then pour the bechamel on top. Sprinkle with more cheese.
- Bake: Bake at 180°C for 45-50 minutes until golden brown and bubbly. Let rest for 20 mins before slicing.