Eggplant and Meat Gratin
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
6
- Ingredients
- vegetable oil
- 2 onions (diced)
- 2 cloves garlic cloves (diced)
- 3.333 cups ground Meat
- ½ cup dry white wine
- 2 Tbsps tomato puree
- ground cinnamon
- 1.333 cups Feta (diced)
- 2 Tbsps parsley (chopped)
- 2 egg whites
- 8 cups Eggplant (cut into 1 cm thick slices)
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 2 cups milk
- 2 egg yolks
- ½ cup Kefalotyri cheese (or Pecorino, grated)
- Nutmeg
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a high-sided baking dish with oil.
2.
Fry the onion, garlic and minced meat in 1 tbsp oil. Deglaze with the wine, add the tomato purée and season with salt, ground black pepper and cinnamon. Simmer for a few minutes, then season to taste.
3.
Stir in the feta, parsley and the egg whites.
4.
Fry the aubergines in a large pan of oil on a medium heat. Pat dry with kitchen paper and place a layer into the prepared baking dish. Top with the meat mixture and then add another layer of aubergines. Continue like this, finishing with aubergines.
5.
Heat the butter in pot and whisk in the flour. Gradually add the milk, stirring continuously. Still stirring, bring to the boil and then simmer for around 10 minutes.
6.
Remove from the heat and leave to cool slightly. Then stir in the egg yolk and cheese. Season with salt, ground black pepper and nutmeg. Pour the sauce over the moussaka and bake for around 35-40 minutes.
