Moussaka - Melijanes moussakaTheWorldWideGourmet.com
Total time: 1hr to 2hr
Prep. time: 15 min.
Cooking time: 45 + 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:117.5 kcal
Proteins:5.3 g
Fats:8.1 g
Carbohydrate:4.6 g
Fibers:0.9 g
Sugar:2.3 g
Cholesterol:40.1 mg
Sodium:823 mg
Calcium:47.2 mg
Energy:551 kcal
Proteins:24.8 g
Fats:37.8 g
Carbohydrate:21.4 g
Fibers:4.2 g
Sugar:10.9 g
Cholesterol:188.2 mg
Sodium:3859.5 mg
Calcium:221.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
2
medium eggplants
1
onion, finely chopped
15
g
butter (1 Tbsp)
454
g
ground lamb
250
ml
white wine
3
tomatoes, peeled and chopped
750
ml
béchamel sauce
chopped parsley
30
ml
breadcrumbs
4
egg yolks
110
g
grated cheese (1 cup)
olive oil
1
lemon (juice)
salt and pepper
METHOD
- Slice the eggplant thinly; sprinkle with salt and pepper; let rest one hour.
- Cook the onion in butter; add the ground lamb and 4 tbsp. water.
- Break the meat up with a fork as it cooks.
- Mix in the tomatoes, parsley, lemon juice and wine; season with salt and pepper;
- simmer covered for about 45 minutes.
- Remove from the heat, add half the breadcrumbs and the egg whites and mix well.
- While the meat is cooking, rinse the eggplant and place on paper towels.
- Fry lightly in olive oil in a very hot skillet until the eggplant slices are golden on both sides.
- Grease a 22 x 32 x 5 cm (9" x 13" x 2") baking dish, sprinkle in the remaining bread crumbs and line the bottom with half of the eggplant slices.
- Cover with the meat and tomato mixture; top with the remaining eggplant slices.
- Mix the beaten egg yolks into the béchamel sauce, along with 160 ml (2/3 cup) of the grated cheese.
- Spread the sauce over the eggplant and sprinkle with the remaining cheese. Bake in a moderate oven for 45 minutes or until golden and bubbly.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
