Quick Eggplant Moussaka
70% autentično · Balkan-inspired
A simplified version of moussaka, reducing cooking time by using pre-cooked elements and a quicker béchamel, perfect for a weeknight meal.
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Sastojci
- Eggplant2 large
- Ground beef400g
- Onion1 large
- Garlic2 cloves
- Passata (strained tomatoes)500ml
- Dried oregano1 tsp
- Butter50g
- All-purpose flour50g
- Milk600ml
- Egg yolk1
- Olive oilfor frying
- Saltto taste
- Black pepperto taste
Koraci
- 1
Slice eggplants and pan-fry in olive oil until tender and lightly browned. Set aside.
- 2
Sauté chopped onion and garlic. Add ground beef and cook until browned. Drain excess fat.
- 3
Stir in passata, oregano, salt, and pepper. Simmer for 15 minutes.
- 4
Make a quick béchamel: Melt butter, whisk in flour. Gradually whisk in milk until thickened. Cook for 3-4 minutes.
- 5
Temper the egg yolk with a little warm béchamel, then whisk it back into the sauce. Season.
- 6
Assemble: Layer half the eggplant in a baking dish, top with meat sauce, then remaining eggplant.
- 7
Pour the béchamel sauce over the top.
- 8
Bake at 190°C (375°F) for 30-35 minutes until golden and set.
- 9
Rest for 10 minutes before serving.
