Moussaka is a traditional Greek dish, composed of layers of sliced eggplants, minced lamb, and béchamel, all gratinated in the oven. Its origin is still debated, but it is considered one of the most well-known and appreciated recipes in Greece.
Finely chop the onion and place it cold in a pan with a tablespoon of oil and a few tablespoons of broth. Cook it covered for 5 minutes, adding more broth if necessary to keep it soft and prevent it from coloring.
Cut the lamb into pieces; remove half of the sautéed onion and add the lamb to the pan to flavor it. Add a tablespoon of tomato paste and garlic if you like; moisten with hot broth, season with salt and pepper, and cook the lamb covered for about 20 minutes.
If necessary during cooking, moisten with hot broth, adding it little by little.
Turn off the heat, let it cool slightly, debone the meat, and blend it in a mixer.
Preheat the oven to 200 degrees; slice the round eggplant, lightly salt the slices, and place them in a colander to drain the water for at least half an hour.
Using a Y-peeler, peel the long eggplants, trying to obtain the widest and longest possible strips of peel.
Blanch them for half a minute in salted boiling water, drain them, and let them dry on kitchen paper.
Cut the peeled eggplants in half.
Cutting board
Sharp knife
Pan
Bowl
Wooden spoon
Pot
Baking dish
Grecia
| Energy (kcal) | 165.2 |
| Carbohydrates (g) | 1.71 |
| of which Sugars (g) | 1.6 |
| Fat (g) | 12.72 |
| of which Saturates (g) | 6.07 |
| Protein (g) | 10.59 |
| Fiber (g) | 1 |
| Sale (g) | 0.06 |
