Moussaka – slim version

Ingredients for 4 servings:

• 50 g butter
• 50 g flour
• 750 ml milk, hot
• 1 pinch of nutmeg
• Salt
• 1 pinch(s) allspice
• 4 tbsp olive oil
• 1,000 g eggplant(s), cut into 1 cm thick slices lengthwise
• Salt
• 400 g tomatoes, cut into thick slices
• 3 spring onions, cut into fine rings
• 1 tsp oregano
• pepper
• 600 g potatoes, cooked and cut into 1 cm thick slices
• 100 g Parmesan
• 1 tbsp butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetarian

For the béchamel sauce, melt the butter in a small saucepan. Stir in the flour until it smells pleasant. Whisk in the hot milk and season with nutmeg, salt, and pepper. Simmer the sauce over low heat for about 3 minutes. Brush a baking sheet with 2 tablespoons of olive oil. Place the eggplant slices next to each other on the pan, season lightly with salt, and drizzle with 2 tablespoons of olive oil. Bake in a preheated oven at 200°C for about 20 minutes. Turn over after 10 minutes. Brush a large, shallow baking dish with olive oil. Cover the bottom with the baked eggplant slices. Arrange the tomato slices and spring onions on top. Season with oregano, salt, and pepper. Finish the moussaka with the potato slices. Spread the béchamel sauce on top and sprinkle with cheese and knobs of butter. Bake the moussaka in a preheated oven at 200°C for about 25 minutes. I usually serve it with fresh flatbread, garlic and herb curd, and black olives. Tip: A fresh tomato soup makes a great starter. With the starter and side dishes, the moussaka easily serves 6 people.