Local Kitchen

Beef Moussaka

0
Average: 0 (0 votes)
(0 votes)
Beef Moussaka
share Share
print
bookmark_border Copy URL
Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
6
Ingredients
2 Eggplant
salt
6 Tbsps olive oil
500 grams tomatoes
2 onions
2 garlic cloves
500 grams Ground meat (Beef or lamb)
250 milliliters dry white wine
1 generous pinch sugar
½ tsp Ground cinnamon
freshly ground peppers
3 sprigs parsley
4 Tbsps Sunflower seed
1 tsp dried oregano
80 grams White bread crumbs
80 grams Graviera cheese grated (or Gruyère)
30 grams butter
3 Tbsps Pastry flour
500 milliliters milk
Nutmeg (freshly grated)
1 tsp lemon juice
3 eggs
butter (for the pan)
150 grams Feta
How healthy are the main ingredients?
tomatoFetaolive oilSunflower seedparsleyoregano

Preparation steps

1.

Rinse eggplants and cut into 0.5 cm (approximately 1/5 inch) thick slices.Place into salted water and let stand for about 20 minutes, drain and pat dry. Heat 1-2 tablespoons of oil in a pan and cook eggplant slices, few at a time, until golden brown on both sides. Drain on paper towels. Blanch tomatoes in hot water, rinse in cold water and peel .Quarter and remove seeds, dice finely.  

2.

Peel onions and garlic, dice. Heat 2 tablespoons of oil in a pan and saute onions and garlic until translucent. Add ground meat and saute until crumbly. Add tomatoes and white wine, season with salt, sugar, cinnamon and pepper. Simmer, covered, for about 5 minutes on medium heat. Rinse parsley, shake dry and chop finely. Add together with sunflower seeds and oregano to meat mixture and simmer for another 5 minutes. Remove from heat.

3.
Preheat the oven to 180 ° C convection.
4.

Add up to 2 tablespoons of breadcrumbs and half of gruyere cheese to meat mixture. Heat butter in a saucepan, add flour and saute briefly. Add milk slowly and simmer for about 5 minutes, stirring, on low heat. Season with salt, pepper, nutmeg and lemon juice, allow to cool slightly. Whisk 2 eggs and add together with remaining gruyere (up to 2 tablespoons) to the sauce.

5.

Butter baking pan. Add 1 egg to meat mixture.  Line pan with half of eggplants, spread with meat mixture and pour half of sauce on the top. Spread with remaining eggplants and pour remaining sauce over. Crumble soft feta cheese and sprinkle on the top. Sprinkle with remaining cheese and breadcrumbs and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. Remove from the oven and serve.