Moussaka with lamb
6 servings
90 minutes
Moussaka, another contribution of Greece to our "Golden Thousand".
1
Slice the eggplants into 5-7 mm thick pieces.
- Eggplant: 2 pieces
2
Fry in olive oil on both sides for 3 minutes until brown.
- Olive oil: 20 ml
3
Then place on paper towels to remove excess oil.
4
In a large saucepan, heat the oil and sauté the finely chopped onion and garlic.
- Onion: 1 piece
- Garlic: 2 cloves
- Olive oil: 20 ml
5
Add the minced meat and cook until brown. Add tomatoes and spices and cook on low heat until the liquid evaporates.
- Ground lamb: 800 g
- Canned diced tomatoes: 400 g
- Cinnamon: 1 teaspoon
6
Add tomatoes and spices and cook on low heat until the liquid evaporates.
7
In another saucepan, melt the butter over medium heat, add the flour and cook, stirring, for one minute, gradually mix in the milk, bring to a boil, reduce the heat and cook for 5 minutes, stirring, until the mixture thickens. Remove from heat and season with salt to taste.
- Butter: 75 g
- Wheat flour: 70 g
- Milk: 400 ml
- Salt: to taste
8
In a baking dish, layer one third of the fried eggplants, then half of the meat sauce on top, followed by more eggplants, then the meat again, finishing with the last third of the eggplants.
- Eggplant: 2 pieces
- Ground lamb: 800 g
9
Cover with sauce, sprinkle with grated cheese on top. Send to the oven preheated to 180 degrees for 45 minutes.
- Hard cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
10
Remove from the oven, let it sit for 15 minutes, and serve.
