Greek moussaka in béchamel sauce

4 servings

120 minutes

Greek moussaka with béchamel sauce is a true embodiment of Mediterranean cuisine, showcasing rich aromas and deep flavors. This multi-layered masterpiece has roots in ancient Greek gastronomy and reflects the influence of Eastern and Western culinary traditions. The base of the dish consists of tender slices of potato infused with mint and oregano aromas. Juicy ground beef stewed with tomatoes and sweet peppers adds depth to the flavor. Eggplants fried to a golden crust provide softness and velvetiness to the dish. The finishing touch is the béchamel sauce with eggs and cheese, baked to an appetizing golden crust. This dish pairs perfectly with light Greek wine, creating an atmosphere of Mediterranean coziness.

Energy value per serving

• Calories: 784.7
• Proteins: 38.7g
• Fats: 46.4g
• Carbohydrates: 53.3g

Ingredients

• Potato: 6 pc
• Eggplants: 2 pc
• Tomatoes: 2 pc
• Ground beef: 300 g
• Onion: 1 pc
• Sweet pepper: 1 pc
• Tomato paste: 2 tbsp
• Oregano: to taste
• Hard cheese: 200 g
• Mint: to taste
• Green: to taste
• Wheat flour: 2 tbsp
• Butter: 50 g
• Milk: 2 glass
• Chicken egg: 2 pc

Cooking steps

1. Peel the potatoes and slice them thinly, fry in olive oil. Add salt.

   Required ingredients:

   • Potato: 6 pieces
   • Oregano:  to taste

2. Remove excess fat and place the potatoes in a deep dish.

3. Fry the onion in olive oil. Add chopped pepper. Then add tomatoes and minced meat, fry for 5 minutes. Add mint and oregano, season with salt. Add tomato paste and simmer everything together for 20 minutes. A couple of minutes before the end of simmering, add greens.

   Required ingredients:

   • Onion: 1 piece
   • Sweet pepper: 1 piece
   • Tomatoes: 2 pieces
   • Ground beef: 300 g
   • Mint:  to taste
   • Oregano:  to taste
   • Tomato paste: 2 tablespoons
   • Green:  to taste

4. Place the minced meat on top of the potatoes.

5. Cut the eggplants into rings, salt them well, and let the bitterness drain for 15 minutes. Then rinse the eggplants lightly. Fry the eggplants on both sides in olive oil.

   Required ingredients:

   • Eggplants: 2 pieces
   • Oregano:  to taste

6. For béchamel sauce, sauté 2 tablespoons of flour in 50 g of butter.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Butter: 50 g

7. Then add 2 cups of milk, stirring constantly, and cook on low heat until thickened.

   Required ingredients:

   • Milk: 2 glasss

8. Turn off the heat and add 2 eggs to the sauce, mix, and add salt.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Oregano:  to taste

9. Pour sauce over the layer of eggplants. Generously sprinkle with grated cheese on top.

   Required ingredients:

   • Hard cheese: 200 g

10. Bake the moussaka in the oven for 1 hour at 180 degrees.