Moussaka

Name: Moussaka
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Europa, Griechisch, Mediterran
Ingredients: 1.2 kg eggplants; 2 onions; 2 Garlic cloves; oil (for frying and for the dish); 500 g ground meat; 125 ml dry white wine; 2 tbsp Tomato paste; Salt; Pepper (freshly ground); cinnamon powder; 200 g sheep cheese; 2 tbsp chopped parsley; 2 egg whites; 2 tbsp butter; 2 tbsp flour; 500 ml milk; 2 egg yolks; 60 g Kefalotyri (or Pecorino, grated); nutmeg

Prep: 30min

| Servings: 6 | Cook: 40min

Moussaka is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

1.2 kg eggplants
2 onions
2 Garlic cloves
oil (for frying and for the dish)
500 g ground meat
125 ml dry white wine
2 tbsp Tomato paste
Salt
Pepper (freshly ground)
cinnamon powder
200 g sheep cheese
2 tbsp chopped parsley
2 egg whites
2 tbsp butter
2 tbsp flour
500 ml milk
2 egg yolks
60 g Kefalotyri (or Pecorino, grated)
nutmeg

Instructions

1.
Peel and finely dice onions and garlic. Heat 1 tbsp oil and sauté both with the ground meat, then deglaze with wine. Add tomato paste and season with salt, pepper, and cinnamon. Let the liquid reduce slightly, taste. Dice the sheep cheese and stir it into the meat mixture with parsley and egg whites.
2.
Wash eggplants and slice them about 1 cm thick. In a large pan heat oil and fry the slices in batches over medium heat. Drain on paper towels. Then line the bottom of a greased tall baking dish with overlapping slices. Layer the meat mixture and eggplant slices alternately.