Greek Moussaka with a Lemon Touch

What does it include?

Ingredients

• 2 medium eggplants
• 4 medium potatoes
• 500 grams of minced lamb meat
• 2 medium onions
• 2 cloves of garlic
• 15 ml dried oregano
• 30 ml extra virgin olive oil
• 30 ml of flour
• 240 ml chicken broth
• 200 ml of milk
• 3 eggs
• 200 grams of grated feta cheese
• 1 lemon
• Salt and pepper to taste

How to prepare it step by step?

Preparation

1. Preheat the oven to 180°C. Slice the eggplants and potatoes thinly, season with salt, and roast until golden brown, about 20 minutes.
2. In a large frying pan, heat the olive oil and sauté the onion and garlic until translucent. Add the lamb and cook until golden brown.
3. Sprinkle with flour, cook for a minute, then add the chicken broth. Cook until the sauce thickens. Stir in the oregano, salt, and pepper to taste.
4. Grease a baking dish. Layer the potatoes and eggplant, cover with the lamb mixture, and repeat until all ingredients are used, ending with a vegetable layer.
5. Whisk together milk, eggs, grated feta cheese, and lemon juice. Pour this mixture over the final vegetable layer.
6. Bake for 45 minutes or until the top is golden and bubbly. Allow to rest for 10 minutes before serving.