This Moussaka is a light Moussaka because the béchamel is not part of the original Moussaka recipe. This addition was imported much later in the history of this gratin! Eventually, light too because the eggplants are not fried, but roasted in the oven. So enjoy.
Here is first of all the list of the different ingredients you will need to prepare this light Moussaka for 4 people.
- 300 grams or 1 and 1/4 cup ground beef
- 3 eggplants (medium size)
- 1 can of tomato pulp
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 squeezed lemon
- 30 grams or 2 Tbsp grated gruyere cheese
- olive oil
- Salt and pepper from the mill
Now, here are the few steps you will need to follow to make this delicious Moussaka dish with approximately 30 minutes preparation and 10 minutes cooking.
Preheat the oven to 200°C or 400°F. Wash the eggplants, remove the stalk, and cut them into slices of approximately 1cm or 1/2 inch lengthwise. Place them in a baking dish or better, a large frying pan and cook your eggplant slices under the grill of your oven. Allow 20 minutes, brushing them lightly with olive oil and flipping them halfway through cooking.
In a large casserole dish, brown the chopped onion and garlic over medium heat in 2 tablespoons of olive oil. When they are golden brown, add the tomato pulp. Season with salt and pepper and simmer for 10 minutes.
Then add the ground beef into the sauce, stir and cook for another 10 minutes.
In a large gratin dish, alternate eggplant and meat sauce. Finish with the eggplants.
Pour the lemon juice over everything, if you like, then sprinkle with a little grated Gruyere cheese or parmesan, as you prefer.
Bake at 200°Cor 400°F for just 10 minutes and enjoy this appetizing dish.