Eggplant Beef Casserole (Moussaka)

Ingredients

• 2 Eggplants
• Salt
• 1 tbsp Olive Oil
• 2 onions
• 3 tbsp butter
• 500 g ground lamb
• black pepper (freshly ground)
• 1 tsp cinnamon
• 500 g tomatoes
• 2 tbsp Tomato paste
• 2 tbsp chopped parsley
• 200 ml red grape juice
• 1 tbsp oregano
• 30 g spelt whole‑grain flour
• 500 ml milk (3.5% fat)
• 2 Eggs
• 120 g crumbled feta

Instructions

1. 1.

   Wash the eggplants, trim the ends, slice them and sprinkle with salt. After 30 minutes blot the liquid with kitchen paper. Fry the eggplant slices in hot olive oil until golden yellow. Remove and drain on kitchen paper.

2. 2.

   Peel and finely chop the onions; sauté in 2 tbsp hot butter until translucent. Add the ground lamb and cook, stirring, until crumbly. Season with pepper, salt, and cinnamon. Briefly blanch the tomatoes, cool, peel, quarter, core, and chop them. Combine the tomato pieces, tomato paste, parsley, and grape juice with the meat; stir well and simmer for 10–15 minutes.

3. 3.

   Spread a layer of eggplant in a baking dish, top with the meat mixture, sprinkle with oregano, and cover with another eggplant layer.

4. 4.

   Whisk the remaining butter into a saucepan, add the flour and sauté until pale. Gradually whisk in the milk, bring to a boil, then reduce to thicken. Season with salt and pepper; let simmer gently for 5 minutes, stirring occasionally.

5. 5.

   Beat the eggs and stir them into the warm but not boiling béchamel sauce. Fold in half of the feta and taste for seasoning. Pour the sauce over the casserole, sprinkle the remaining feta on top, and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 45–50 minutes. Remove and serve immediately.