Cannabis Moussaka

Ingredients

• 3 große 3 große Eggplants
• 600 g 600 g Ground lamb (or beef)
• 2 2 Onions
• 4 4 Garlic cloves
• 400 ml 400 ml Crushed tomatoes
• 100 ml 100 ml Dry red wine
• 1 1 Cinnamon stick
• 1 TL 1 TL Dried oregano
• 1 1 Bay leaf
• 500 ml 500 ml Milk
• 50 g 50 g Butter
• 50 g 50 g Flour
• 80 g 80 g Grated Parmesan or Kefalotyri cheese
• 2 2 Egg yolk
• 1 Prise 1 Prise Nutmeg
• 4 EL 4 EL Olive oil
• nach Geschmack nach Geschmack Salt and pepper
• 0,5 TL je Portion 0,5 TL je Portion Cannabis butter (cold, for béchamel)

Instructions

1. 1
   Cut eggplants into ⅜ inch (1 cm) slices, salt them, let sit for 20 minutes, then pat dry.
2. 2
   Brush eggplant slices with olive oil on a baking sheet and roast at 400°F (200°C) for 15–20 minutes until soft and golden brown.
3. 3
   Meat sauce: Sauté onions, add garlic and ground meat, sear over high heat. Deglaze with wine, add tomatoes, cinnamon, oregano, bay leaf. Simmer for 20 minutes until thick.
4. 4
   Béchamel: Melt butter, stir in flour and toast for 2 minutes. Gradually whisk in milk until creamy and lump-free. Season with nutmeg, salt, and pepper.
5. 5
   Remove béchamel from heat, stir in cheese, then egg yolk (do not cook!). Fold in cold cannabis butter.
6. 6
   Grease a baking dish (approximately 12×8 inches / 30×20 cm). Layer: eggplants, meat sauce, eggplants, béchamel.
7. 7
   Sprinkle with remaining cheese.
8. 8
   Bake at 350°F (180°C) for about 40 minutes until the béchamel is golden brown and set.
9. 9
   Let rest for 10–15 minutes before serving — moussaka cuts better when cooled slightly.

Pro Tips

• Roast eggplants instead of frying — healthier and just as delicious.
• Cannabis butter in the béchamel: Butter is already the base fat — cannabis butter blends in seamlessly.
• Cinnamon in the meat sauce is the Greek secret — don't skip it!
• Moussaka reheated the next day is even better — flavors meld together.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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