Main courses
Greek moussaka
Moussaka is baked in layers where eggplant and potato alternate with ground meat sauce seasoned with cinnamon and béchamel.
110 minDifficulty: medium
Servings in this printout: 6
Ingredients
Servings
- 2 piece eggplantin slices
- 500 g potatoesin slices
- 500 g ground beef
- 1 piece onionfinely chopped
- 400 g crushed tomatoes
- 1 tsp cinnamon
- 2 tbsp olive oil
- 60 g butter
- 60 g wheat flour
- 6 dl milk
- 1 piece egg
- 80 g grated hard cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- Heat the oven to 200 degrees. Brush the eggplant and potato slices with oil and roast on a baking sheet for 20 minutes.
- Brown the minced meat and onion in a pan. Add crushed tomatoes, cinnamon, salt and pepper. Simmer for 15 minutes.
- Melt the butter in a saucepan. Mix in the flour and gradually add the milk while whisking. Cook until the sauce thickens. Remove from the stove, cool for a while and mix in the egg and half of the cheese.
- Put the potatoes, half of the eggplants, the minced meat sauce and the rest of the eggplants in the pan. Pour the béchamel on top and sprinkle the rest of the cheese.
- Bake at 190 degrees for about 35 minutes until the surface is golden brown. Let set for 15 minutes before cutting.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 32.22 g
- Total carbohydrates (incl. fibre and polyols)
- 37.65 g
- Protein
- 27.59 g
- Fat
- 35.19 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- cinnamon · The amount is missing or could not be verified.
- wheat flour · A suitable GI value was unavailable for this ingredient.
Notes
- Let the moussaka rest after baking so that it is easier to cut into neat portions.