Moussaka
Discover the rich, savory flavors of homemade Moussaka with this traditional Greek recipe. Layers of tender eggplant, flavorful lamb mince, and creamy béchamel sauce combine perfectly for a hearty dinner. Using wholesome ingredients like fresh vegetables, aromatic spices, and parmesan cheese, this dish promises an authentic Mediterranean taste experience. Enjoy a classic comfort food meal that's both nutritious and delicious. Ideal for family gatherings or a special weekend treat!
- 28 Jan 2025
- Cook time 70 min
- Prep time 50 min
- 6 Servings
- 21 Ingredients
Moussaka is a traditional Greek dish that is rich in flavors and textures. It features layers of succulent eggplant, spiced minced lamb, and a creamy béchamel sauce, making it a comforting and elegant choice for any meal. With its aromatic spices and hearty ingredients, Moussaka is sure to be a hit with family and friends.
Ingredients:
Instructions:
- Slice the eggplants into 1/4 inch thick rounds.
- Sprinkle both sides with salt and let them sit in a colander for about 30 minutes to draw out excess moisture.
- Preheat the oven to 375°F (190°C). Rinse the eggplant slices and pat them dry with paper towels.
- Place the slices on a baking sheet lined with parchment paper and brush them lightly with olive oil.
- Bake for 20-25 minutes, turning halfway through, until golden and tender.
- Finely chop the onion and mince the garlic cloves.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, mushrooms, carrot, and celery. Cook for another 5 minutes until the vegetables are tender.
- Add the oregano, cinnamon, allspice, and lamb mince. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks.
- Stir in the canned tomatoes and tomato puree. Simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper to taste.
- In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes until it forms a smooth paste.
- Gradually whisk in the milk, ensuring there are no lumps.
- Add the bay leaves and grated nutmeg. Cook, stirring constantly, until the sauce thickens.
- Remove from heat, discard the bay leaves, and stir in half of the grated parmesan cheese.
- Beat the egg yolks and mix them into the sauce quickly to prevent curdling.
- Preheat the oven to 350°F (180°C).
- In a baking dish, layer half of the baked eggplant slices on the bottom.
- Spread the meat sauce evenly over the eggplant layer.
- Top with the remaining eggplant slices.
- Pour the béchamel sauce over the top layer of eggplants and spread evenly with a spatula.
- Sprinkle the remaining grated parmesan cheese on top.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and the moussaka is bubbly.
- Let it cool slightly before serving, allowing it to set for easier slicing.
- Cut into squares and serve warm. Enjoy your delicious homemade moussaka!
Tips:
- Ensure the eggplants are properly cooked and soft before layering to avoid a chewy texture.
- Season each layer slightly to build a depth of flavor throughout the dish.
- Allow the Moussaka to rest for a few minutes after baking to make it easier to slice and serve.
- Grate the Parmesan cheese fresh for the best flavor and melt quality.
- Use a sharp knife to finely chop the vegetables for a more even cook.
Making Moussaka at home from scratch may seem challenging, but with careful preparation and attention to detail, the results are well worth the effort. By following these tips and using the provided ingredients, you'll create a delicious and hearty dish that showcases the classic flavors of Greek cuisine. Serve it hot and enjoy the comforting and rich experience of homemade Moussaka with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 540kcal | 27% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 8g | 22% |
| Sugar 16g | 16% |
| Fat | |
| Fat 36g | 43% |
| Saturated 18g | 57% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 320ug | 35% |
| Choline 150mg | 28% |
| Vitamin B1 0.69mg | 57% |
| Vitamin B2 0.70mg | 54% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 2.78ug | 116% |
| Vitamin C 16mg | 19% |
| Vitamin E 1.81mg | 12% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 370mg | 28% |
| Copper, Cu 0.46mg | 52% |
| Iron, Fe 2.93mg | 27% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 470mg | 38% |
| Potassium, K 1200mg | 35% |
| Selenium, Se 36ug | 63% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 4.60mg | 42% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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