Moussaka

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Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 2
Calories: 803kcal

Ingredients

Moussaka

  • 1 medium Eggplant sliced into rounds
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground lamb
  • 1/4 cup Onion chopped
  • 2 cloves Garlic minced
  • 14 oz Canned diced tomato
  • 1 tsp Dried oregano
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 2 rounds Pita bread

Seasoning

  • Salt
  • Black pepper

Bechamel Sauce

  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 1 cup Milk
  • Fresh parsley for garnish (optional)

Tzatziki Sauce

  • 1/4 Cucumber grated and drained
  • 1/2 cup Greek yogurt
  • 1/2 clove Garlic minced
  • 1/2 TBSP Fresh dill chopped
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Almond Milk with Cinnamon and Honey

  • 16 oz Almond milk chilled
  • 1/2 tsp Ground cinnamon
  • 1 TBSP Honey
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Prepare oven and eggplant: Preheat oven to 375°F (190°C). Place eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes. Rinse and pat dry.
  • Cook meat filling: Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic; cook until lamb is browned. Stir in diced tomato, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour. Gradually whisk in milk until smooth and thickened. Season with salt and pepper.
  • Assemble moussaka: Grease a baking dish with olive oil. Layer half the eggplant, then half the meat mixture. Repeat layers. Top with béchamel sauce, breadcrumbs, and Parmesan.
  • Bake: Bake for 40 minutes, until golden and bubbly. Let cool slightly before serving. Garnish with parsley if desired.
  • Warm pita: Heat pita in a skillet until soft and warm. Cut into wedges.
  • Make tzatziki: in a blender, blend all ingredients until smooth.
  • Mix almond milk drink: Stir almond milk with cinnamon and honey until blended. Chill if desired.
  • Serve the moussaka with pita, tzatziki and almond milk.

Nutrition

Calories: 803kcal | Carbohydrates: 43g | Protein: 38g | Fat: 54g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 793mg | Potassium: 1040mg | Fiber: 5g | Sugar: 23g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 776mg | Iron: 5mg

Moussaka

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Servings 2
Calories 803 kcal

Ingredients
 
 

Moussaka

  • 1 medium Eggplant sliced into rounds
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground lamb
  • 1/4 cup Onion chopped
  • 2 cloves Garlic minced
  • 14 oz Canned diced tomato
  • 1 tsp Dried oregano
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 2 rounds Pita bread

Seasoning

  • Salt
  • Black pepper

Bechamel Sauce

  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 1 cup Milk
  • Fresh parsley for garnish (optional)

Tzatziki Sauce

  • 1/4 Cucumber grated and drained
  • 1/2 cup Greek yogurt
  • 1/2 clove Garlic minced
  • 1/2 TBSP Fresh dill chopped
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Almond Milk with Cinnamon and Honey

  • 16 oz Almond milk chilled
  • 1/2 tsp Ground cinnamon
  • 1 TBSP Honey

Instructions
 

  • Prep all ingredients per the instructions above.
  • Prepare oven and eggplant: Preheat oven to 375°F (190°C). Place eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes. Rinse and pat dry.
  • Cook meat filling: Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic; cook until lamb is browned. Stir in diced tomato, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour. Gradually whisk in milk until smooth and thickened. Season with salt and pepper.
  • Assemble moussaka: Grease a baking dish with olive oil. Layer half the eggplant, then half the meat mixture. Repeat layers. Top with béchamel sauce, breadcrumbs, and Parmesan.
  • Bake: Bake for 40 minutes, until golden and bubbly. Let cool slightly before serving. Garnish with parsley if desired.
  • Warm pita: Heat pita in a skillet until soft and warm. Cut into wedges.
  • Make tzatziki: in a blender, blend all ingredients until smooth.
  • Mix almond milk drink: Stir almond milk with cinnamon and honey until blended. Chill if desired.
  • Serve the moussaka with pita, tzatziki and almond milk.

Nutrition

Calories: 803kcalCarbohydrates: 43gProtein: 38gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 123mgSodium: 793mgPotassium: 1040mgFiber: 5gSugar: 23gVitamin A: 760IUVitamin C: 23mgCalcium: 776mgIron: 5mg
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