Moussaka

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Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 2
Calories: 957kcal

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
  • Salt
  • Black pepper
  • 2 Pita bread

Béchamel 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 eggplant: Preheat oven to 375°F (190°C). Lay eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes to draw out moisture. 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 and onion soft. Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make béchamel: In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk. Cook until thickened. Season with salt and pepper.
  • Assemble moussaka: Grease a baking dish. Layer half the eggplant, then half the lamb mixture. Repeat layers. Spread béchamel sauce on top. Sprinkle breadcrumbs and Parmesan.
  • Bake: Bake 40 minutes until golden and bubbly. Let cool slightly. Garnish with parsley if desired.
  • Make tzatziki: In a blender or bowl, mix cucumber, yogurt, garlic, dill, olive oil, salt, and pepper until smooth.
  • Warm pita: Heat pita in a skillet until soft and warm. Cut into wedges.
  • Mix almond milk drink: Stir almond milk with cinnamon and honey until combined. Chill if desired.
  • Serve moussaka with pita wedges, tzatziki, and almond milk with cinnamon and honey.

Nutrition

Calories: 957kcal | Carbohydrates: 75g | Protein: 43g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 1093mg | Potassium: 1108mg | Fiber: 6g | Sugar: 23g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 824mg | Iron: 6mg

Moussaka

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Servings 2
Calories 957 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
  • Salt
  • Black pepper
  • 2 Pita bread

Béchamel 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 eggplant: Preheat oven to 375°F (190°C). Lay eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes to draw out moisture. 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 and onion soft. Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make béchamel: In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk. Cook until thickened. Season with salt and pepper.
  • Assemble moussaka: Grease a baking dish. Layer half the eggplant, then half the lamb mixture. Repeat layers. Spread béchamel sauce on top. Sprinkle breadcrumbs and Parmesan.
  • Bake: Bake 40 minutes until golden and bubbly. Let cool slightly. Garnish with parsley if desired.
  • Make tzatziki: In a blender or bowl, mix cucumber, yogurt, garlic, dill, olive oil, salt, and pepper until smooth.
  • Warm pita: Heat pita in a skillet until soft and warm. Cut into wedges.
  • Mix almond milk drink: Stir almond milk with cinnamon and honey until combined. Chill if desired.
  • Serve moussaka with pita wedges, tzatziki, and almond milk with cinnamon and honey.

Nutrition

Calories: 957kcalCarbohydrates: 75gProtein: 43gFat: 55gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 123mgSodium: 1093mgPotassium: 1108mgFiber: 6gSugar: 23gVitamin A: 760IUVitamin C: 23mgCalcium: 824mgIron: 6mg
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