Moussaka

Ingredients

• 2 Eggplants
• Salt
• 6 tbsp Olive oil
• 500 g tomatoes
• 2 onions
• 2 Garlic cloves
• 500 g ground meat (beef or lamb)
• 250 ml dry white wine
• 1 tsp sugar
• 0.5 tsp cinnamon powder
• pepper (ground)
• 3 sprigs parsley
• 4 tbsp sunflower seeds
• 1 tsp Dried oregano
• 80 g bread crumbs
• 80 g grated Graviera cheese (or Gruyère)
• 30 g Butter
• 3 tbsp Flour
• 500 ml milk
• Nutmeg (freshly grated)
• 1 tsp lemon juice
• 3 eggs
• butter (for the pan)
• 150 g soft sheep cheese

Instructions

1. 1.

   Wash the eggplants and slice them into about 0.5 cm thick rounds. Let them soak in salted water for about 20 minutes, then drain and pat dry. Fry the slices in 1–2 tbsp hot oil in a skillet until golden brown, one portion at a time. Drain on kitchen paper. Blanch the tomatoes, cool, peel, remove stems, and dice the flesh.

2. 2.

   Peel and dice the onions and garlic. Sauté both in 2 tbsp oil in a pan until translucent. Add the ground meat and cook until crumbly. Stir in the tomatoes, white wine, salt, sugar, cinnamon powder, and pepper. Cover and simmer for about 5 minutes over medium heat. Wash, dry, and finely chop the parsley. Mix in the sunflower seeds and oregano with the meat mixture, let it cook another 5 minutes, then remove from heat.