Greek Moussaka
783 kcal37g protein54g carbs47g fat
Serving: 635 g
Ingredients
- ground lamb115 g
- eggplant160 g
- potato100 g
- tomato sauce100 g
- milk110 g
- flour15 g
- butter15 g
- parmesan20 g
Recipe steps
- Slice and salt the eggplant, then roast or fry the slices until golden. Raw eggplant in a moussaka stays spongy however long it bakes.
- Cook the lamb with onion, cinnamon and oregano, add the tomato and reduce until dry.
- Make a thick bechamel and beat an egg yolk into it off the heat.
- Layer potato, then eggplant, then meat, then the rest of the eggplant, and pour the bechamel over.
- Bake at 180C for 45 minutes until set and browned, then rest half an hour before cutting.