Total time · 85 min

Greek Eggplant Moussaka

Name: Greek Eggplant Moussaka
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 servings
Ingredients: 450 g Ground lamb; 600 g Eggplants; 300 g Crushed tomatoes; 400 ml Milk; 35 g Butter; 35 g All-purpose flour; 90 g Grated kefalotyri; 2 g Cinnamon

Spiced lamb and grilled eggplant rest beneath a golden béchamel topping.

Prep: 35 min
Cook: 50 min
Servings: 4

Indicative estimates

Energy per serving: ~218 kcal per serving partial estimate
Ingredient value: ~$20.25 partial estimate; 7 of 8 ingredients estimated

Ingredients

450 g Ground lamb
600 g Eggplants
300 g Crushed tomatoes
400 ml Milk
35 g Butter
35 g All-purpose flour
90 g Grated kefalotyri
2 g Cinnamon

Directions

20 min
Slice and salt the eggplant, pat dry, and grill until browned.
54 min
Brown the lamb with tomato and cinnamon to 160 °F (71 °C); make a béchamel with butter, milk, and flour, then stir in kefalotyri. Assemble and bake at 375 °F (190 °C).
11 min
Rest for fifteen minutes so the layers hold when sliced.