moussaka

Ingredients for 4 servings:

• 2 eggplant(s)
• 4 tbsp olive oil
• 3 onions
• 4 tbsp butter
• 500 g minced lamb
• 1 tsp cinnamon
• 5 tomatoes
• 2 tbsp tomato paste
• ½ bunch flat-leaf parsley
• 150 ml red wine
• Sugar
• 1 tbsp oregano
• Pepper from the mill
• Salt
• 30 g flour
• 500 ml milk
• 2 eggs
• 100 g sheep’s cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

Wash the eggplants and cut off the blossoms. Slice the eggplants and sprinkle with salt. After 15 minutes, pat off the liquid with a paper towel. Peel and finely chop the onions. Pour boiling water over the tomatoes, peel them, and chop them finely. Fry the eggplant slices in heated olive oil until golden brown. Brown the onions in 2 tablespoons of heated butter. Add the ground meat and fry, stirring. Then season with pepper, salt, and cinnamon. Add the chopped tomatoes, tomato paste, washed, shaken dry, and chopped parsley, wine, and sugar to the ground meat. Mix everything thoroughly and simmer for 10-20 minutes. In a baking dish greased with olive oil, arrange a layer of eggplant, top with the ground meat, sprinkle with oregano, and cover with another layer of eggplant. Make a roux with butter, flour, and milk. Whisk the eggs and stir them into the heated, but not boiling, béchamel sauce. Stir half of the feta cheese into the sauce and season with salt. Pour the sauce over the casserole, sprinkle with the remaining feta cheese, and bake in the oven at 180°C for 45 minutes.