🍆 Greek Moussaka

Where eggplant puts on a suit and pretends it's fine dining.

• 1h 30mTotal time
• 👨‍🍳 Today I am a chefDifficulty
• 720kcal
• 6Portions

• 🥩 Beef
• 🇬🇷 Greek
• 🎉 Party food
• 🤗 Comfort food

Ingredients

• 3 large eggplants, sliced
• 500g ground beef
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 1 can chopped tomatoes
• 1 tbsp tomato paste
• A pinch of cinnamon and cumin
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• Grated parmesan cheese
• Olive oil, salt and black pepper

How to make it

1. Salt the eggplant slices and let them sit for 30 minutes to release excess water, then pat dry.
2. Fry the eggplant slices in olive oil on both sides until golden, then set aside.
3. Sauté the onion and garlic until soft, add the ground beef and cook until browned.
4. Add the tomatoes, tomato paste, cinnamon and cumin, and simmer gently for 20 minutes.
5. Make the béchamel: melt the butter, whisk in the flour, then gradually pour in the milk until thickened.
6. Layer the eggplant in a baking dish, top with the meat sauce, then cover with béchamel and sprinkle cheese.
7. Bake at medium heat for 40 minutes until golden on top, and let it rest before slicing.