Moussaka
User Reviews
3.7
123 reviews
Good
-
Total Time
2 hrs
-
Servings
8 servings
-
Calories
470 kcal
-
Course
Main Course
-
Cuisine
Greek
Moussaka
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Greek casserole is made with layers of ground lamb or beef and eggplant, all topped off with a luscious béchamel sauce.
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Ingredients
- 3-4 medium eggplants
- olive oil
- 3 cloves garlic minced
- 1 1/2 lb ground beef or lamb make sure you ask your grocer for ‘lean’ ground lamb
- 1 onion finely diced
- 2 garlic cloves finely chopped
- 1/2 cup red wine
- 1/2 cup tomato puree
- 1/2 cup water if the sauce is very thick
- 2 tsp raz el hanout spice mix
- 1 tsp smoked paprika
- salt and fresh cracked black pepper
- Bechamel sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups warm milk
- 2 egg yolks whisked
- salt
- pinch of nutmeg
- 1 cup grated cheese I used Parmesan
- 1/2 cup ricotta cheese optional
Instructions
- Preheat oven to 400F
- Slice the eggplants into 1/2 inch slices. Mix the garlic with about 1/2 cup of olive oil and brush it on both sides of the eggplant slices. Arrange them in a single layer on baking sheets. Roast the eggplant for about 25 minutes, until browned and softened. After the eggplant has roasted, turn the oven down to 350F.
- Put a bit of olive oil in a pan and brown the ground meat. Drain off the excess fat, reserving about 2 tablespoons in the pan, and set the meat aside. In the same pot, saute the onions for a few minutes until they've softened, then add the garlic and sauté a couple of minutes more, stirring often.
- Add the raz el hanout and paprika to the pan and sauté, stirring constantly, until fragrant. Add the wine and let it bubble for a minute or so, while you scrape up anything stuck to the bottom of the pan.
- Add the meat back in, with the tomato sauce. Add the water if your sauce is very thick at this point. Cook at a low simmer for about 20-30 minutes, stirring occasionally. Season to taste with salt and pepper.
- To make the custard sauce, melt the butter in a small pot, and whisk in the flour. Cook for a minute, without browning. Whisk in the warm milk and heat, whisking or stirring constantly, until it just comes to a boil and thickens slightly. Take off the heat and whisk in the cheese, nutmeg and salt. When the cheese has melted and the sauce is smooth, briskly whisk in the egg yolks.
- Next, brush the bottom of a large casserole or braising pan with olive oil, and arrange a layer of eggplant slices on the bottom. Try to cover the bottom of the casserole as completely as possible.
- Cover the eggplant with 1/3 meat mixture. Add another layer of eggplant, and another 1/3 of the meat. Finish with a final layer of eggplant and the rest of the meat sauce. Note: if two layers work better for your pan, that's fine.
- Pour the custard over the top and spread out gently.
- Bake (at 350F) for about 40 minutes or until everything is bubbling and the topping is golden. I ran it under the broiler at the end to brown the top.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
20g
(7%)
Protein
25g
(50%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
150mg
(50%)
Sodium
232mg
(10%)
Potassium
875mg
(25%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
752IU
(15%)
Vitamin C
7mg
(8%)
Calcium
257mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 232mg | 10% |
| Potassium | 875mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 257mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
123 reviews
Good
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