Name: Greek Moussaka Recipe
Ingredients: 2 medium eggplants, sliced; 3 medium potatoes, sliced; 500g ground beef or turkey; 1 onion, chopped; 2 garlic cloves, minced; 400g canned tomatoes, diced; 2 tbsp tomato paste; 1 tsp cinnamon; 1 tsp oregano; 1 cup béchamel sauce (store-bought or homemade); Olive oil; Salt & pepper

Ingredients

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- 2 medium eggplants, sliced

- 3 medium potatoes, sliced

- 500g ground beef or turkey

- 1 onion, chopped

- 2 garlic cloves, minced

- 400g canned tomatoes, diced

- 2 tbsp tomato paste

- 1 tsp cinnamon

- 1 tsp oregano

- 1 cup béchamel sauce (store-bought or homemade)

- Olive oil

- Salt & pepper

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Instructions

1. Preheat your oven to 180°C (350°F).

1. Prepare the eggplants: Brush the eggplant slices with olive oil and bake them for 20 minutes until they are softened. This step is crucial to remove any bitterness and to help them meld well with the other ingredients.

1. Cook the meat mixture: Sauté the chopped onion and minced garlic in olive oil over medium heat until they turn golden brown. Add in the ground beef or turkey, cooking until it’s browned and fully cooked.

1. Add flavor to the meat: Stir in the diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let the mixture simmer for about 15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

1. Assemble the Moussaka: In a greased baking dish, start by layering the sliced potatoes at the bottom. Follow with a layer of the meat mixture, then the baked eggplants. Continue layering until all ingredients are used, ensuring the final layer is eggplant.

1. Top with béchamel sauce: Pour the béchamel sauce over the top layer, spreading it evenly to cover the entire dish.

1. Bake: Place the assembled Moussaka in the preheated oven and bake for 30-40 minutes, or until the top is golden and bubbling.

Nutrition

Serving Size: One Normal Portion
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g