Grilled Eggplant Moussaka
A delicious and hearty Greek dish made with layers of grilled eggplant, ground meat, and béchamel sauce.
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Ingredients
Main Ingredients
- 2 large eggplants sliced lengthwise
- 500 g ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 400 g canned tomatoes chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- to taste salt and pepper
Béchamel Sauce
- 50 g butter
- 50 g flour
- 500 ml milk warmed
- 1 pinch nutmeg grated
- 1 egg yolk beaten
Instructions
- 1. Preheat the grill to medium-high heat.
- 2. Brush the eggplant slices with olive oil and grill until tender and slightly charred, about 3-4 minutes per side. Set aside.
- 3. In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until softened.
- 4. Stir in the canned tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.
- 5. Preheat the oven to 180°C (350°F).
- 6. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the warm milk until smooth and thickened. Add the grated nutmeg and season with salt and pepper. Remove from heat and stir in the beaten egg yolk.
- 7. In a baking dish, layer half of the grilled eggplant slices, followed by the meat sauce, and then the remaining eggplant slices. Pour the béchamel sauce over the top, spreading it evenly.
- 8. Bake in the preheated oven for 30-40 minutes, until the top is golden and bubbly. Let it cool for a few minutes before serving.
Nutritional Value
Calories: 350kcal | Carbohydrates: 20g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 700mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 3mg
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