Moussaka

Ingredients

• 2 Eggplants
• Salt
• olive oil
• 2 onions
• 5 tbsp butter
• 500 g ground lamb
• pepper (ground)
• 1 tsp cinnamon
• 500 g tomatoes
• 2 tbsp Tomato paste
• 2 tbsp chopped parsley
• 200 ml red wine
• 1 tsp sugar
• 1 tbsp oregano
• 30 g flour
• 500 ml milk
• 2 Eggs
• 120 g crumbled feta

Instructions

1. 1.

   Wash the eggplants, trim the ends, slice them and sprinkle with salt. After ½ hour blot the liquid with kitchen paper. Fry the eggplant slices in hot olive oil until golden yellow. Remove and drain on kitchen towel. Peel and finely chop the onions; sauté in 2 tbsp hot butter until translucent, then add the ground lamb and cook until crumbly, stirring. Season with pepper, salt, and cinnamon. Briefly blanch the tomatoes, cool, peel, quarter, deseed, and chop. Add the tomato pieces, tomato paste, parsley, wine, and sugar to the meat; mix well and simmer for 10–15 minutes.

2. 2.

   Preheat the oven to 180 °C (350 °F) with upper and lower heat.

3. 3.

   In an olive‑oil greased baking dish layer eggplant slices, then spread the meat mixture, sprinkle oregano, and cover with another eggplant layer.

4. 4.

   Whisk the remaining butter in a pot until foamy, stir in flour and cook until pale. Gradually whisk in milk, bring to a boil and thicken. Season with salt and pepper; let simmer gently for 5 minutes, stirring occasionally.

5. 5.

   Beat the eggs and fold into the warm but not boiling béchamel sauce. Stir in half of the feta and season with salt. Pour the sauce over the casserole, sprinkle the remaining feta on top, and bake in the preheated oven for 45–50 minutes. Remove and serve immediately.