Moussaka

Ingredients

• 2 Eggplants
• Salt
• 5 tbsp olive oil
• 2 onions
• 500 g tomatoes
• 500 g ground beef
• 250 ml dry white wine
• 1 tsp sugar
• 0.5 tsp cinnamon
• pepper (ground)
• 1 tsp Dried oregano
• 3 sprigs parsley
• 4 tbsp sunflower seeds
• 80 g breadcrumbs
• 80 g grated Graviera cheese (or Gruyère)
• 30 g Butter
• 3 tbsp wheat flour type 550
• 500 ml milk (3.5% fat)
• Nutmeg (freshly grated)
• 1 tsp lemon juice
• 3 eggs
• 150 g soft sheep cheese
• mint (for garnish)

Instructions

1. 1.

   Wash eggplants and slice lengthwise into about 0.5 cm thick pieces. Let soak in salted water for ~20 minutes, then drain and pat dry. Heat 2 tbsp olive oil in a large non‑stick pan, fry the eggplant slices over high heat until golden brown all sides. Drain on paper towels.

2. 2.

   Peel and dice onions. Rinse tomatoes with hot water, peel, remove stems, and cube. Sauté onions in 3 tbsp oil until translucent. Add ground beef, break up, cook over high heat until liquid evaporates. Stir in tomatoes, white wine, salt, sugar, cinnamon powder, and pepper. Cover and simmer for about 5 minutes over medium heat. Wash parsley, shake dry, finely chop. Mix sunflower seeds and oregano into the meat, cook another 5 minutes, then let cool.