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Greek Moussaka
Hoofdgerecht

Greek Moussaka

2 u 30 minVoor 8Nutri-Score C€€
van @alexandras.home1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

8 personen
  • extra virgin olive oilVoorraadkast60 ml
  • ground beefVlees600 g
  • onions (blended)Groente en fruit2 stukken
  • garlic cloves (blended)Groente en fruit2 stukken
  • cognac or white wineDranken50 ml
  • tomatoes (peeled and blended)Groente en fruit3 stukken
  • tomato juiceDranken80 ml
  • cinnamon stickKruiden en specerijen1 stuk
  • bay leafKruiden en specerijen1 stuk
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • parsley (chopped)Groente en fruit30 g
  • potatoes (cut lengthwise into 6 mm slices)Groente en fruit3 stukken
  • eggplants (cut lengthwise into 6 mm slices)Groente en fruit4 stukken
  • olive oil (for frying)Voorraadkast200 ml
  • milkZuivel1,5 liter
  • cornstarchVoorraadkast45 g
  • butterZuivel30 g
  • nutmeg (ground)Kruiden en specerijen1 g
  • egg yolksZuivel3 stukken
  • grated cheese (for the béchamel)Zuivel120 g
  • breadcrumbsBakkerij50 g
  • grated cheese (for layering and topping)Zuivel120 g

per portie

Voedingswaarden

474kcal

Koolhydraten
26 g
Eiwitten
22 g
Vetten
31 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Ovenschaal
  • Oven
  • Garde
  • Vergiet

stap voor stap

Bereiding

  1. Prepare the meat sauce

    • Heat the olive oil in a pan over medium heat and sauté the ground beef until browned.
    • Add the blended onions and garlic and stir until fragrant.
    • Pour in the cognac or wine and let it simmer for 1–2 minutes.
    • Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt and pepper, lower the heat and cook for 25 minutes.
    Stap 1

  2. Finish the meat sauce

    • Stir in the chopped parsley and cook for 1 more minute.
    • Set the sauce aside.
    Stap 2

  3. Prepare the vegetables

    • Slice the potatoes and eggplants lengthwise into 6 mm thick pieces.
    • Fry the potato slices in olive oil until golden and set aside.
    • Fry the eggplant slices until softened and lightly golden, then drain on paper towels.
    Stap 3

  4. Make the béchamel sauce

    • In a saucepan, mix the milk and cornstarch and stir constantly over medium heat until it thickens.
    • Add the butter, nutmeg, salt and pepper and mix well.
    • Remove from the heat and whisk in the grated cheese and egg yolks, then set aside.
    Stap 4

  5. Assemble the moussaka

    • Preheat the oven to 160 °C and grease a baking dish.
    • Sprinkle the breadcrumbs evenly on the bottom, add a layer of grated cheese, then a layer of fried potatoes.
    • Add another layer of grated cheese followed by a layer of fried eggplants and sprinkle lightly with salt.
    • Spread the meat sauce evenly over the vegetables, then add a layer of potatoes and a final layer of eggplants.
    • Pour the béchamel over the top, spreading it evenly, and sprinkle with grated cheese.
    Stap 5

  6. Bake

    • Bake in the preheated oven until the top is golden and bubbly.
    Stap 6

  7. Rest and serve

    • Let the moussaka cool before slicing and serving.
    Stap 7
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