Moussaka

Moussaka

Tags: Meat | Fish World cuisine
7
37

An excellent all-in-one dish, perfect when accompanied by a glass of retsina, the Greek white wine with the characteristic resin flavour.

Ingredients

2 kg
aubergines
1
onion
5 tbsp
olive oil
1 bunch
parsley
400 g
ground lamb
or
400 g
ground beef
1 cup
dry white wine
300 g
tomato pulp
a little bit of
dill
50 g
40 g
grated pecorino (sheep's cheese)
1
egg, beaten
½ l
béchamel sauce
1 pinch/es of
salt and pepper
1 tsp
cinnamon powder
1 tsp
sugar
30 g
butter
a little bit of
frying oil
1 pinch/es of
coarse salt

Preparation

  • Cut the aubergines into slices approximately 1/2 cm. (1/4 in.) thick, arrange them on a cutting board, and cover with the coarse salt.
  • Prop up the cutting board at a slant and allow the aubergines to sit for around an hour.
  • Heat the oil in a non-stick frying pan and fry both sides of the aubergines, then remove them to a plate covered with kitchen paper (paper towels).
  • In a casserole, heat 3 tablespoons of olive oil, fry the minced onion, add the meat, and brown for a few minutes. Moisten with the wine and add the crushed tomato. Season with salt, pepper, parsley, dill, sugar, and cinnamon. Allow to cook for around one hour, adding a little water if necessary to prevent it from drying out too much.
  • Allow the meat to cool and one at a time, little by little, add the bread crumbs, the egg, and the grated cheese.
  • Grease a heat-resistant baking dish with the butter and two tablespoons of oil.
  • Arrange half of the aubergines, pour the meat on top of it, and cover with the remaining aubergines. Pour the béchamel evenly over the top.
  • Preheat the oven to 190° C. (375° F. / Gasmark 5) and bake for around 45 minutes. If the top is not sufficiently browned, extend the baking time by another 10-15 minutes.

At a glance

Preparation time
150 min
Cooking time
45 min
Temperature
190°C
Difficulty
medium
Servings
4

Nutritional information

per 100g
protein 5g
fat 10g
carbs 5g
calories 131
kj 550
Products in this recipe