Moussaka – Slim Variant
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 50 grams flour
- 750 ml milk, hot
- 1 pinch (s) nutmeg
- salt
- 1 pinch (s) allspice
- 4 tablespoon olive oil
- g 1,000 auberine (s), cut into 1 cm lon slices
- salt
- 400 g tomato (s), cut into thick slices
- 3 spring onions, cut into thin rings
- 1 teaspoon oregano
- pepper
- 600 g potato (s), cooked, cut into 1 cm thick slices
- 100 g parmesan cheese
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- For the bechamel sauce, melt the butter in a small saucepan. Heat the flour in it while stirring until a pleasant scent arises. Stir in hot milk with a whisk and season with nutmeg, salt and pepper. Simmer the sauce over low heat for about 3 minutes.
- Brush the baking sheet with 2 tablespoons of olive oil. Place the aubergine slices side by side on top, lightly salt and drizzle with 2 tablespoons of olive oil. Bake in a preheated oven at 200 ° C for about 20 minutes. Turn over once after 10 minutes.
- Coat a large, flat baking dish with olive oil. Cover the bottom with baked eggplant slices.
- Spread the tomato slices and spring onions on top. Season with oregano, salt and pepper. Finish the moussaka with the potato slices.
- Spread the bechamel sauce on top and sprinkle with cheese and flakes of butter. Bake the moussaka in the preheated oven at 200 ° C for approx. 25 minutes.
- I usually serve with fresh flatbread, garlic and herb quark and black olives.
- Tip: A fresh tomato soup goes well as a starter. With a starter and side dishes, the moussaka is also enough for 6 people.
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