Try this delicious recipe using Eliunt’s Anfora Extra Virgin Olive Oil!
Cut the eggplants to approximately 1 cm thick, and place in an oven-safe tray, drizzle with Anfora Extra Virgin Olive Oil and put in the oven for 20 minutes at 180 degrees. You can alternatively steam or grill.
Cut the onion and carrots into pieces and sauté in a pan with Anfora Extra Virgin Olive Oil and garlic over low heat for 15-20 minutes.
Add the tomato sauce, oregano, thyme, salt, pepper, cinnamon and nutmeg. Fry for about ten minutes.
Incorporate the meat, little by little, stirring with a fork or making cuts with a knife (is preferred).
Mix with remaining ingredients, stirring with a spatula. Cook for 20 minutes. Then add the wine and cook for additional 10 minutes.
After this, remove the meat from the heat and now it’s time to build the Moussaka!
In a baking dish place a layer of eggplant slices, then a layer of meat sauce. Repeat the process again.
To cook the Béchamel Sauce: Melt the butter in the pan, remove from the heat and stir in the flour. Once mixed, add the milk gradually, stirring constantly. Finally add salt, pepper and nutmeg to taste.
Once finished, pour over the Moussaka and add grated Parmesan cheese on top and place in the oven at 200 degrees for 15 minutes.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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