Easy Moussaka Recipe a Complete Dish

Nothing could be easier to make than this easy, vitamin-rich moussaka. However, the result in the mouth will delight more than one!

Ingredients

• 1 kg minced lamb meat
• 1 chopped yellow onion
• 1 to 2 garlic cloves (depending on your taste) minced
• 1 spoon of olive oil
• 1 vegetable stock cube
• 8 fresh tomatoes
• 2 tablespoons of tomato puree
• 1 eggplant
• Salt and pepper
• For the sauce
• 30g butter
• 1 tablespoon of flour
• A cup of milk
• 1.5 tsp paprika

Preparation

1. Preheat your oven to 180° (thermostat 6).
2. In a skillet, sauté your chopped onions in olive oil. Chop the garlic and add it to the onions. Add the minced lamb meat. Add salt and pepper. Cook, stirring occasionally, until the meat is no longer pink.
3. Add the vegetable stock cube diluted in a little water to the preparation, then the diced tomatoes and the tomato purée. Salt and pepper again. Bring the mixture to a boil and then over medium heat, simmer for 10 to 15 minutes until the water in the tomatoes has evaporated by three-quarters. Set aside in the baking dish.
4. Cut your aubergines into slices about 1 centimeter thick and color them with a little olive oil (not too much because the aubergine is an oil pump) in a hot pan for one minute on each side. Spread them on top of your tomato and minced meat preparation.
5. In a saucepan, melt the butter, add the flour and stir. Add the milk little by little to avoid lumps. Bring to a boil over medium heat, stirring constantly, until the sauce thickens. Add the paprika and pour the mixture over the eggplants, spreading evenly
6. Bake for 25 to 30 minutes until the sauce browns. Serve with a Greek salad for example (salad, tomatoes, olives, feta and red onion). Enjoy your food !