Moussaka with Eggplant and Feta

Name: Moussaka with Eggplant and Feta
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Europe, Greek
Ingredients: 400 g eggplant; Salt; 4 tbsp olive oil; 2 onions; 3 tomatoes; 400 g ground beef; 100 ml dry white wine; 1 tsp sugar; a pinch cinnamon; black pepper (freshly ground); 0.5 tsp Dried oregano; 3 sprigs parsley; 40 g breadcrumbs; 60 g freshly grated Graviera cheese (or Gruyère); 2 tbsp butter; 2 tbsp flour; 400 ml milk; Nutmeg (freshly grated); 2 tsp lemon juice; 1 egg; 100 g soft sheep cheese

Prep: 45min

| Servings: 4 | Cook: 35min

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

Ingredients

400 g eggplant
Salt
4 tbsp olive oil
2 onions
3 tomatoes
400 g ground beef
100 ml dry white wine
1 tsp sugar
a pinch cinnamon
black pepper (freshly ground)
0.5 tsp Dried oregano
3 sprigs parsley
40 g breadcrumbs
60 g freshly grated Graviera cheese (or Gruyère)
2 tbsp butter
2 tbsp flour
400 ml milk
Nutmeg (freshly grated)
2 tsp lemon juice
1 egg
100 g soft sheep cheese

Instructions

1.
Wash, clean and dice the eggplant. Sprinkle with salt and let sit for about 20 minutes, then pat dry and brown in 2 tbsp olive oil in a large non-stick pan until golden all sides. Drain on paper towels.
2.
Peel and cube the onions. Blanch tomatoes in hot water, cool, peel, remove stems and dice the flesh. In the remaining oil sauté onions until translucent. Add ground beef, break it up and cook over high heat until crumbly and liquid evaporates. Stir in tomatoes with white wine, salt, sugar, cinnamon powder and pepper; cover and simmer for about 5 minutes over medium heat. Wash parsley, shake dry and finely chop. Mix in oregano, let meat simmer another 5 minutes then cool.