Lamb Moussaka with Eggplant and Bechamel

Lamb Moussaka with Eggplant and Bechamel : Greek moussaka: tender eggplant, cinnamon-spiced lamb filling and a golden bechamel topping. A complete dish for entertaining.

• 6 servings
• Preparation 40 min
• Cooking 60 min
• Total 100 min
• Level hard
• Devices TM7 · TM6 · TM5

Ingredients : lamb moussaka with eggplant

• 3 eggplants
• 500 g ground lamb
• 1 onion
• 2 cloves of garlic
• 20 g olive oil
• 400 g crushed tomatoes
• 1 tsp cinnamon
• 40 g butter
• 40 g all-purpose flour
• 500 ml milk
• 60 g grated Parmesan
• 2 tsp salt

Preparation : lamb moussaka with eggplant

1. Slice the eggplants, salt them and roast them 10 minutes at 200°C (400°F) on an oiled baking sheet until golden.
2. Chop the onion and garlic. 5 secspeed 5
3. Add the oil, lamb, tomatoes, cinnamon and 1 tsp of salt, then cook. 20 min100°Cspeed 1reverse
4. Pour the filling into a large bowl and rinse the Thermomix bowl.
5. Make the bechamel with the butter, flour, milk and salt. 7 min90°Cspeed 4
6. Layer the eggplant and the filling in a baking dish, then cover with bechamel and Parmesan.
7. Bake 35 minutes at 180°C (350°F).

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 100 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.