Moussaka
Ingredients
- Ingredients
- 1 large onion
- 100 milliliters olive oil
- 2 garlic cloves
- 750 grams mixed Ground meat
- 2 cans diced Tomatoes (about 400 g)
- 2 Tbsps Tomato paste
- 1 Tbsp parsley
- 2 Eggplant
- 450 grams potatoes
- For the sauce
- 50 grams butter
- 50 grams Pastry flour
- 600 milliliters milk
- 200 grams Greek Yogurt (0.1% fat)
- 2 eggs
- 4 Tbsps Parmesan
- 3 Tbsps breadcrumbs
- salt
- peppers
- thyme (to garnish)
Preparation steps
Peel the onion and garlic, finely chop and saute in 2 tablespoons olive oil. Add the ground meat and cook until crumbly, stirring frequently. Add the parsley, tomatoes, tomato paste, season with salt and pepper and let it simmer over medium heat for 20 minutes. Rinse eggplant, cut off ends, cut into slices and place on a parchment paper-lined baking tray. Brush with the remaining olive oil and bake in an oven preheat to 180°C (approximately 350°F) for 10 minutes. Peel the potatoes, rinse , cut into slices and cook for 10 minutes in boiling salted water and drain well.
For the sauce, melt the butter in a saucepan, stir in flour and add the milk while stirring constantly. Cook until mixture is thickened. Allow to cool slightly, then stir in the yogurt and the eggs. 1 tablespoon cheese, mix and season with salt and pepper to taste. Place ground meat mixture in a large ovenproof dish, and smooth until level. Layer the potatoes and eggplant slices on top, then pour the sauce over it. Sprinkle with the remaining cheese and breadcrumbs bake in the oven preheated to 180°C (approximately 350°F) 40 minutes. Garnish with thyme and serve.
