Moussaka

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Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 2
Calories: 919kcal

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 Parmesan cheese grated
  • 2 Pita bread

Seasoning

  • Salt to taste
  • Black pepper to taste

Bechamel Sauce

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

Tzatziki Sauce

  • 1/4 Cucumber grated and drained
  • 1/4 cup Greek yogurt
  • 1 clove Garlic minced
  • 1 TBSP Fresh dill chopped
  • 1 TBSP Red onion
  • 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

  • Preheat the oven to 375°F (190°C).
  • Make the moussaka: Place eggplant slices on a baking sheet. Sprinkle with salt and let sit for 15 minutes. Rinse and pat dry.
  • Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic. Cook until lamb is browned.
  • Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make the béchamel sauce: In a saucepan over medium heat, melt butter for the béchamel sauce. Whisk in flour.
  • Gradually whisk in milk until smooth and thickened. Season with salt and pepper.
  • 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 for 40 minutes, until golden and bubbly. Let cool slightly before serving. Garnish with parsley if desired.
  • Heat pita bread in a skillet until soft and warm. Cut into wedges.
  • Make the tzatziki sauce: In a blender, combine cucumber, Greek yogurt, garlic, dill, olive oil, salt, and pepper. Blend until smooth and refrigerate.
  • Stir together almond milk, cinnamon, and honey until blended. Chill if desired.
  • Serve moussaka with pita, tzatziki, and almond milk with cinnamon and honey.

Nutrition

Calories: 919kcal | Carbohydrates: 78g | Protein: 41g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 993mg | Potassium: 1603mg | Fiber: 13g | Sugar: 30g | Vitamin A: 1156IU | Vitamin C: 34mg | Calcium: 800mg | Iron: 6mg

Moussaka

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Servings 2
Calories 919 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 Parmesan cheese grated
  • 2 Pita bread

Seasoning

  • Salt to taste
  • Black pepper to taste

Bechamel Sauce

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

Tzatziki Sauce

  • 1/4 Cucumber grated and drained
  • 1/4 cup Greek yogurt
  • 1 clove Garlic minced
  • 1 TBSP Fresh dill chopped
  • 1 TBSP Red onion
  • 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
 

  • Preheat the oven to 375°F (190°C).
  • Make the moussaka: Place eggplant slices on a baking sheet. Sprinkle with salt and let sit for 15 minutes. Rinse and pat dry.
  • Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic. Cook until lamb is browned.
  • Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make the béchamel sauce: In a saucepan over medium heat, melt butter for the béchamel sauce. Whisk in flour.
  • Gradually whisk in milk until smooth and thickened. Season with salt and pepper.
  • 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 for 40 minutes, until golden and bubbly. Let cool slightly before serving. Garnish with parsley if desired.
  • Heat pita bread in a skillet until soft and warm. Cut into wedges.
  • Make the tzatziki sauce: In a blender, combine cucumber, Greek yogurt, garlic, dill, olive oil, salt, and pepper. Blend until smooth and refrigerate.
  • Stir together almond milk, cinnamon, and honey until blended. Chill if desired.
  • Serve moussaka with pita, tzatziki, and almond milk with cinnamon and honey.

Nutrition

Calories: 919kcalCarbohydrates: 78gProtein: 41gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 122mgSodium: 993mgPotassium: 1603mgFiber: 13gSugar: 30gVitamin A: 1156IUVitamin C: 34mgCalcium: 800mgIron: 6mg
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