Moussaka
Discover the authentic taste of Greek cuisine with this delicious Moussaka recipe. Made with layers of tender eggplants, savory lamb mince spiced with allspice, and a rich tomato sauce, all topped with a creamy, nutmeg-infused béchamel and a sprinkle of cheddar cheese. Perfect for a hearty and satisfying meal that will impress your guests. Try this step-by-step guide and bring a taste of Greece to your kitchen!
- 17 Apr 2024
- Cook time 95 min
- Prep time 10 min
- 6 Servings
- 14 Ingredients
Moussaka is a traditional Greek dish with rich layers of eggplant, meat sauce, and creamy béchamel. This hearty and flavorful casserole is perfect for family gatherings or special occasions. It's a bit of a labor of love, but the end result is well worth the effort. Follow this recipe to create a delicious moussaka that will impress your guests and provide a taste of the Mediterranean at home.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants lengthwise into 1/2-inch thick slices.
- Place them on a baking sheet and brush each side generously with olive oil. Season with a pinch of salt if desired.
- Bake for about 20 minutes or until they are golden brown and tender. Remove from the oven and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat.
- Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the lamb mince and cook until browned, breaking it up with a spoon as it cooks.
- Add the allspice and mix well.
- Stir in the chopped tomatoes and 1/2 cup water.
- Simmer the mixture for about 20 minutes, or until the sauce has thickened. Stir occasionally.
- Add the chopped parsley just before removing the skillet from the heat. Set the meat mixture aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until it forms a paste, stirring constantly.
- Gradually add the milk, continuing to whisk until the mixture is smooth and begins to thicken.
- Stir in the ground nutmeg and remove from the heat.
- Allow the mixture to cool slightly, then whisk in the beaten egg until well incorporated. Set the béchamel sauce aside.
- Preheat the oven to 350°F (175°C).
- In a large baking dish, arrange a layer of baked eggplant slices on the bottom.
- Spread half of the meat mixture over the eggplants.
- Add another layer of eggplant slices, followed by the remainder of the meat mixture.
- Finish with a final layer of eggplant slices.
- Pour the béchamel sauce evenly over the top layer of eggplants, smoothing it out with a spatula.
- Sprinkle the grated cheddar cheese on top.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbling.
- Allow the moussaka to cool for 10 minutes before serving to let it set.
- Cut into squares and serve warm.
Tips:
- When selecting eggplants, choose ones that are firm and have a glossy skin for the best texture.
- Salt the eggplant slices before cooking to draw out excess moisture and reduce bitterness.
- Allow the meat sauce to simmer to develop richer flavors.
- For a smoother béchamel sauce, warm the milk before adding it to the roux.
- Let the moussaka rest for a few minutes after baking to make it easier to slice and serve.
Moussaka may take some time to prepare, but the end result is a delicious and satisfying dish that's well worth the effort. The combination of layers of eggplant, savory meat sauce, and creamy béchamel create a harmonious and flavorful meal that is sure to become a favorite in your household. Serve it with a fresh salad and crusty bread for a complete meal. Enjoy your homemade moussaka and the delightful flavors of Greece!
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 660kcal | 26% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 7g | 19% |
| Sugar 13g | 13% |
| Fat | |
| Fat 60g | 68% |
| Saturated 24g | 78% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 170mg | 30% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 11mg | 68% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 4.03ug | 168% |
| Vitamin C 20mg | 22% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 3.42mg | 31% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 6mg | 58% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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