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A succulent casserole with eggplants, minced meat and cheese.

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Servings: 4 servings
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Ingredients

Cost per serving $3.25 view details

Directions

  1. Sprinkle the egg plant slices with salt and let them stand for 45 minutes. Then wash thoroughly to remove excess salt.
  2. Thinly brush each slice with olive oil and bake in the preheated grill pan for several minutes on each side. Set aside. Repeat until all slices are grilled.
  3. For the meat sauce lightly saute the onions in olive oil until tender.
  4. Add ground beef and saute, stirring frequently to break up the clumps of meat, until the meat is no longer pink.
  5. Stir in tomatoes, garlic, cinnamon, allspice, salt and pepper and simmer briefly on low heat.
  6. Add in tomato paste and a little water if the sauce is to thick. Remove from heat and set aside.
  7. For the béchamel sauce add flour to the melted butter, stirring constantly. When the mixture is evenly thick, gradually whisk in warm milk. Gently bring to the boil, then remove from heat, season with pepper and nutmeg. Whisk in (vigorously) the egg yolks. Set aside.
  8. Thinly coat with olive oil a suitable ovenproof baking dish, sprinkle the bottom with homemade bread crumbs.
  9. Place a layer of egg plant, cover with some meat sauce and feta cheese and repeat this until the pan is almost full. Finish with a layer of feta cheese.
  10. Top with béchamel sauce.
  11. Cover with tin foil and bake in a preheated oven at 180C for 1 hour.
  12. Remove moussaka from the oven and let it set at room temperature 45 minutes before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 440g
Recipe makes 4 servings
Calories 680  
Calories from Fat 391 57%
Total Fat 44.07g 55%
Saturated Fat 22.87g 91%
Trans Fat 0.94g  
Cholesterol 152mg 51%
Sodium 971mg 40%
Potassium 898mg 26%
Total Carbs 37.47g 10%
Dietary Fiber 3.7g 12%
Sugars 14.52g 10%
Protein 33.99g 54%
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