Greek Moussaka

Yields: 1 Serving Difficulty: Difficult Prep Time: 40 Mins Cook Time: 45 Mins Total Time: 1 Hr 25 Mins

Ingredients

0/17 Ingredients
Adjust Servings
    Ingredients for sauce and layers
  • Ingredients for creamy sauce (top layer)

Instructions

0/13 Instructions
  • Slice eggplant and season with sea salt and leave for about 30 mins,
  • Rinse with water and squeeze excess water out with eggplant slices between kitchen roll.
  • Dice onion and garlic
  • Slice potatoes.
  • Heat pan, and add onions, garlic and mince.
  • Add cinnamon, tomato puree, salt, pepper.
  • Then tinned tomatoes. Transfer sauce into a bowl.
  • Add eggplant to the pan turning now and again and make creamy sauce in the meantime.
  • Mix ingredients really well except egg.
  • Heat in a saucepan. When consistency is more sauce like take off the heat. Fry the potatoes in the original pan until soft.
  • Pre heat oven to 200◦c.
  • Put a layer of eggplant at the bottom of the oven dish, then some mince sauce, then next layer up put potatoes, then mince, then eggplant then finally sauce on top. Grate cheese on top and put it in the oven for around 40 minutes.
  • Serve with Greek salad or vegetables.

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