Moussaka with Eggplants

Appetizers | Greek cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Moussaka with Eggplants

Ingredients

Eggplants - 2 lbs
Olive Oil - 5 tablespoons
Onion - 17.6 oz
Garlic - 3 cloves
Rack of Lamb - 24.7 oz
Passata Tomato Sauce - 2 tablespoons
Ground Cinnamon - ½ teaspoon
Spiced Tomato Juice - 14.1 oz
Bay leaf - 2 pieces
Fresh basil leaves - to taste
Dessert Yogurt - 7.1 oz
Chicken Egg - 1 piece
Ground Nutmeg - a pinch
Grated Pecorino Pepato Cheese - 50 tablespoons
Feta cheese - 2.6 oz

Step by Step guide

Step 1

Wash the eggplants, slice them into rounds, place on a baking sheet, brush with olive oil, season with salt, and bake in the oven for about 30 minutes.

Step 2

Peel the onion, slice it into rings, and sauté in a saucepan with olive oil. Add garlic. Transfer to a bowl.

Step 3

In the same saucepan, sauté the ground meat, add the sautéed onion, then add the tomato paste, tomatoes, cinnamon, bay leaves, and oregano. Simmer for 20 minutes.

Step 4

Prepare the sauce: mix yogurt, egg, and half of the Parmesan. Season with salt and pepper, sprinkle with nutmeg, and whisk.

Step 5

Layer half of the meat mixture in a deep baking dish. Cover with a layer of eggplants, season. Repeat the layers, finishing with a layer of eggplants on top.

Step 6

Sprinkle with pieces of feta cheese, drizzle with sauce, and top with the remaining Parmesan. Bake in the oven until golden brown. Cool for 10 minutes, sprinkle with herbs, and serve.