Classic Greek Moussaka

Name: Classic Greek Moussaka
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 50 g Bread Crumbs (50g homemade bread crumbs); 50 g Butter (50 g butter); 480 g Chopped Tomatoes (480g chopped tomatoes from a can); 2 pieces Eggplant (2-4 egg plants, thinly sliced); 3 pieces Egg Yolks (3 egg yolks); 230 g Feta Cheese (230g feta cheese, grated); 50 g All-Purpose Flour (50 g flour); 4 cloves Garlic (4 cloves garlic, finely chopped); ¼ tsp Ground allspice (¼ tsp ground allspice); ¼ tsp Cinnamon (¼ tsp ground cinnamon); ½ tsp Nutmeg (½ tsp ground nutmeg); 0 pieces Black Peppercorns (Salt and ground white pepper); 400 g Lean Minced Beef (400 g lean minced beef); 250 ml Full Cream Milk (250 ml warm milk); 1 tbsp Olive Oil (1 Tbs olive oil + Olive oil); 2 pieces Yellow Onion (2 onions, finely chopped); 0 pieces Sea Salt (Sea salt); 2 tbsp Tomato Concentrate (2 Tbs tomato paste)

135 minMediterranean

Servings4

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Ingredients

For 4 servings

Bread Crumbs50 g · 50g homemade bread crumbs
Butter50 g · 50 g butter
Chopped Tomatoes480 g · 480g chopped tomatoes from a can
Eggplant2 pieces · 2-4 egg plants, thinly sliced
Egg Yolks3 pieces · 3 egg yolks
Feta Cheese230 g · 230g feta cheese, grated
All-Purpose Flour50 g · 50 g flour
Garlic4 cloves · 4 cloves garlic, finely chopped
Ground allspice¼ tsp · ¼ tsp ground allspice
Cinnamon¼ tsp · ¼ tsp ground cinnamon
Nutmeg½ tsp · ½ tsp ground nutmeg
Black Peppercorns0 pieces · Salt and ground white pepper
Lean Minced Beef400 g · 400 g lean minced beef
Full Cream Milk250 ml · 250 ml warm milk
Olive Oil1 tbsp · 1 Tbs olive oil + Olive oil
Yellow Onion2 pieces · 2 onions, finely chopped
Sea Salt0 pieces · Sea salt
Tomato Concentrate2 tbsp · 2 Tbs tomato paste

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Steps

1Sprinkle the egg plant slices with salt and let them stand for 45 minutes. Then wash thoroughly to remove excess salt.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.For the meat sauce lightly saute the onions in olive oil until tender.
2Add ground beef and saute, stirring frequently to break up the clumps of meat, until the meat is no longer pink.Stir in tomatoes, garlic, cinnamon, allspice, salt and pepper and simmer briefly on low heat.
3Add in tomato paste and a little water if the sauce is to thick.
4Remove from heat and set aside.For the bchamel 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.
5Whisk in (vigorously) the egg yolks. Set aside.Thinly coat with olive oil a suitable ovenproof baking dish, sprinkle the bottom with homemade bread crumbs.
6Place 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.Top with bchamel sauce.Cover with tin foil and bake in a preheated oven at 180C for 1 hour.
7Remove moussaka from the oven and let it set at room temperature 45 minutes before serving.