Moussaka without cinnamon
Aubergine and lamb moussaka with tomato and a béchamel topping, made without ground cinnamon.
Active time45 min
Cooking1 h 15 min
Total1 h 45 minResting : 10 min
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Ingredients
- 800 g aubergines
- 100 g onions
- 30 g butter
- 400 ml milk
- 400 g minced lamb
- 30 g wheat flour
- 30 ml olive oil
- 300 g tinned chopped tomatoes
Preparation
Preheat the oven to 200 degrees Celsius. Wash the aubergines and cut into rounds 1 centimetre thick. Brush with two thirds of the oil and roast for 25 minutes.
800 g aubergines30 ml olive oil- oven
- knife
- pastry brush
- baking tray
While the aubergines cook, peel and slice the onion. Sauté it in the remaining oil for 5 minutes. Add and brown the lamb, then add the tomatoes and simmer for 20 minutes.
100 g onions400 g minced lamb300 g tinned chopped tomatoes- knife
- sauté pan
- spatula
Melt the butter, add the flour and stir for 1 minute. Gradually whisk in the milk and cook for 5 minutes until thickened.
30 g butter400 ml milk30 g wheat flour- saucepan
- whisk
Reduce the oven temperature to 180 degrees Celsius. Layer the aubergines and meat sauce alternately in a dish; cover with béchamel. Bake for 40 minutes and leave to rest for 10 minutes.
- gratin dish
- oven
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration