Eggplant Moussaka

Moussaka is a classic and quite popular dish throughout the Mediterranean. This version is typically Greek. It is just like the one prepared by Greek housewives. Lightly seasoned, juicy, but not greasy, and enriched with a crispy crust.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 67 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 900 g Eggplant, raw

  • 120 ml Oil, olive

  • 2 piece Tomato, red

  • 2 piece Onion, raw

  • 450 g Meat, lamb, fillet

  • 1 pinch Spices, cinnamon, ground

  • 1 pinch Spices, green, seeds

  • 2 spoons Tomato sauce, without salt

  • 5 twig Parsley, fresh

  • 120 ml Alcohol, Wine, White

  • 1 pinch Spices, pepper, black

  • pieces Salt, table

bešamel omaka

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 600 ml Milk, partially skimmed

  • 1 pinch Spices, nutmeg, ground

  • 25 g Cheese, Parmesan, grated

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Rinse the eggplants under running water. Dry them and cut off the green tops. Then slice the eggplants into 5mm thick rounds. Place the eggplant rounds in a large colander in layers, generously salting each layer. Place the colander over a sink or a large bowl and let the eggplants sit for at least 30 minutes.

  2. Rinse the eggplant rounds under cold water and then gently squeeze them to remove as much water as possible. Dry them well with a paper towel. Peel, rinse, and chop the onion. Rinse, shake off, and chop the parsley.

  3. Place a pan on the stove and heat it well. Pour in one and a half tablespoons of olive oil and fry the eggplant rounds on both sides until they turn golden brown. Fry in batches. Place the fried eggplants on paper towels. Add more olive oil if needed to prevent sticking.

  4. In a small pot, bring water to a boil and quickly dip the tomato in the boiling water for no more than 30 seconds, then cool it with cold water. Peel the tomato and cut it into smaller pieces.

  5. Place a fresh pan on the stove and heat it well. Add 2 tablespoons of oil and sauté the chopped onion and ground lamb in the pan. Cook over moderate heat for 5 minutes. Stir constantly and break up any larger pieces of lamb with a spoon. Add the tomato pieces, cinnamon, allspice, nutmeg, parsley, wine, and pepper to the pan. Mix well and increase the heat until the sauce starts to simmer. Stir, cover with a lid, reduce the heat, and cook for 15 minutes. Stir occasionally.

  6. Melt the butter in a small pot and mix in the flour. Cook over moderate heat, stirring constantly, for 1 minute. Remove from the heat and slowly add warm milk to the pot, stirring continuously to avoid lumps. Return the pot to the stove and cook over moderate heat for 2 minutes, stirring constantly. Add nutmeg, Parmesan, salt, and pepper. Mix well and remove from the heat.

  7. Preheat the oven to 180°C. Grease a large and deep baking dish with the remaining oil and line the bottom with a layer of eggplant rounds. Cover the eggplant with a layer of meat sauce and repeat the process until all ingredients are used. Reserve 4 eggplant rounds for later. Pour the béchamel sauce over the top and spread it evenly. Arrange the reserved eggplant rounds on top of the béchamel. Place the dish in the oven and bake the moussaka for 45 minutes, until a nice crispy crust forms on top.

  8. Remove the baked moussaka from the oven and serve it warm.

Nutrition Information (Per 100g)

  • Calories: 98 kcal
  • Fat: 5.27 g
    • Saturated Fat: 2.81 g
  • Carbohydrates: 5.77 g
    • Sugars: 1.61 g
  • Protein: 5.52 g
  • Fiber: 1.66 g