Meal Prep Recipe

Greek Eggplant Casserole with Ground Lamb (Moussaka)

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Greek Eggplant Casserole with Ground Lamb (Moussaka)
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 45 min.
Ready in

Healthy, because

Even smarter

The lamb gives the eggplant minced meat casserole the necessary portion of protein and thus supports muscle building and maintenance. The meat also contains B vitamins, especially vitamin B12, which is needed for blood formation, among other things.

The aubergine minced meat casserole, also known as moussaka, is particularly suitable as a meal-prep dish! Simply heat up a portion in the microwave for lunch and enjoy.

Ingredients

for
4
Ingredients
2 Eggplant
salt
olive oil
2 onions
5 tablespoons butter
500 grams Ground lamb
freshly ground peppers
1 teaspoon cinnamon
500 grams tomatoes
2 tablespoons Tomato paste
2 tablespoons chopped parsley
200 milliliters Red wine
1 teaspoon sugar
1 tablespoon oregano
30 grams Pastry flour
500 milliliters milk
2 eggs
120 grams crumbled Feta
How healthy are the main ingredients?
Eggplantsaltolive oilonioncinnamontomato

Preparation steps

1.

Rinse the eggplant, cut off the ends, cut into slices, sprinkle with salt and let sit. After 1/2 hour, pat dry with paper towels. Fry the eggplant slices in hot oil until golden. Remove and drain on paper towels. Peel the onions, chop finely and saute in 2 tablespoons hot butter until translucent, then add the ground lamb and cook until crumbly. Season with salt, pepper and cinnamon. Blanch the tomatoes for a few seconds in boiling water, peel, quarter, core and chop. Add the chopped tomatoes, tomato paste, parsley, wine and sugar to the ground lamb. Mix everything thoroughly and simmer for 10-15 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Grease a baking dish with olive oil. In the bottom of the dish, arrange a layer of eggplant, top with the meat, sprinkle with oregano and cover with another layer of eggplant.

4.

Heat the remaining butter in a saucepan until foamy, stir in the flour and sauté briefly. Stir in the milk, bring to a boil and let thicken gradually. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.

5.

Beat the eggs and stir into the heated (not boiling) béchamel. Stir in half of the feta cheese and season with salt. Pour the sauce over the layers of eggplant and meat, sprinkle the remaining feta cheese on top and bake in the preheated oven for 45-50 minutes. Remove and serve immediately.