Greek Lamb Moussaka
The traditional casserole of fried eggplant layered with cinnamon-spiced ground lamb under a bechamel thickened with eggs and feta.
Ingredients18
- Eggplant2 Stk
- Salt1 Prise
- Olive Oil100ml
- Onions2 Stk
- Butter5 EL
- Ground Lamb500g
- Pepper1 Prise
- Cinnamon1 TL
- Tomatoes500g
- Tomato Paste2 EL
- Parsley2 EL
- Red Wine200ml
- Sugar1 TL
- Oregano1 EL
- All-Purpose Flour30g
- Milk500ml
- Eggs2 Stk
- Feta120g
Instructions
- 1
Slice the eggplant, salt it, blot away the moisture and fry it in olive oil until pale gold.
- 2
Dice the onions and sweat them, add the ground lamb and brown it until crumbly.
- 3
Season with the cinnamon, salt and pepper, stir in the tomatoes, tomato paste, herbs, wine and sugar and let it simmer 15 minutes.
- 4
For the sauce, melt the butter, stir in the flour, add the milk, bring it to a boil and cook it down to a creamy consistency.
- 5
Stir the eggs and half of the feta into the sauce.
- 6
Layer the eggplant and the meat mixture alternately in a baking dish.
- 7
Pour the sauce over the top, spread the rest of the cheese on it and bake at 350F for about 50 minutes.
NutritionPer serving
Allergens
Equipment
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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