Greek cuisine · Meat & Kebab

Moussaka

Eggplant bake with ground beef and creamy béchamel.

Ingredients · for 6 servings

• 3 eggplants
• 500 g ground beef
• 3 potatoes
• Béchamel sauce
• Cinnamon
• Cheese

Instructions

1. Cut the eggplants and peeled potatoes into 1 cm slices, season with salt and fry in olive oil over medium heat in batches until golden brown.
2. Brown the ground beef crumbly in a pan, season with salt and cinnamon; add the chopped tomatoes and simmer for 10 min into a thick sauce.
3. Prepare the béchamel sauce and keep warm; preheat the oven to 180 °C.
4. In a baking dish, layer the potato slices first, then the eggplants and finally the ground beef evenly.
5. Pour the béchamel over it and sprinkle with grated cheese.
6. Bake for about 40 min until the crust is golden brown and bubbling.
7. Rest for a full 15 min so the moussaka becomes sliceable, then portion.