Moussaka

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Prep Time: 30 minutes
Cook Time: 1 hour
Resting time: 10 minutes
Servings: 2
Calories: 1198kcal

Ingredients

Cucumber Ginger Water

  • 12 oz Water
  • 12 oz Ginger beer
  • 8 to 10 slices Cucumber

Cucumber Salad

  • 1 cup Cucumber sliced then quartered
  • 1 TBSP Red onion chopped
  • 2 TBSP Greek yogurt
  • 1/2 tsp Lemon juice
  • 2 tsp Fresh dill chopped

Seasoning

  • Salt
  • Black pepper

Eggplant

  • 1 lb Eggplant (peeled) 1/4 inch thick slices, use whats needed for a top and bottom layer
  • 1/4 tsp Salt
  • 2 slices Crusty bread
  • 2 tbsp Extra-virgin olive oil
  • 1/2 tsp Dried oregano

Filling

  • 1/2 cup Onion diced
  • 2 cloves Garlic minced
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/4 cup Red wine
  • 4 oz Crushed tomatoes
  • 2 TBSP Tomato paste
  • 3/4 cup Beef broth
  • 1 Bay leaf
  • 1 tsp Sugar
  • 1 tsp Dried oregano
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Salt

Bechamel Sauce

  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 1 cup Milk
  • 1/4 cup Parmesan cheese grated
  • pinch Ground nutmeg
  • 1/4 cup Seasoned Panko bread crumbs
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Mix together the water, ginger beer, and cucumber. Refrigerate until ready to serve.
  • In a bowl mix together the ingredients for the cucumber salad. Season with salt and pepper to taste.
  • Preheat the oven to 450°F (240°C).
  • Prep eggplant: Place eggplant slightly overlapping in a large colander. Sprinkle it with some salt. Repeat with the remaining eggplant. Leave to sweat for 30 minutes. See notes. While sweating, prep ingredients and make Meat Sauce.
  • Prep onion and garlic for meat sauce per instructions above.
  • Make meat sauce: Heat olive oil in a large skillet or pot over high heat. Add the garlic and onion and cook for 2 minutes. Add the beef and cook until browned, using a spatula to break it up as you go. Add wine, and cook for 2 minutes or until the alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce.
  • Bake eggplant for 15 - 20 minutes or until lightly browned and softened. While baking, make the bechamel sauce.
  • Make béchamel sauce: Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Continue stirring constantly while slowly adding the milk. Cook, stirring regularly, for another 3 to 5 minutes or until thickened enough to coat the back of a wooden spoon. Remove from the heat and whisk in cheese, nutmeg, and a pinch of salt and pepper. Allow cooling for 5 minutes. Cover with a lid and set aside.
  • Once the eggplant is cooked, remove it from the oven and set it aside to cool slightly.
  • Lower oven to 350°F (180°C).
  • Assemble Moussaka: Layer the eggplant in the bottom of an appropriately sized baking dish or oven-safe container, then cover with all of the Meat Sauce. Top with remaining eggplant, then pour over the Béchamel Sauce and sprinkle the top with breadcrumbs.
  • Bake for about 40 minutes or until golden brown. Let sit for 10 minutes.
  • Drizzle bread with oil and season with oregano. Toast until golden brown in the oven or toaster oven.
  • Serve: Enjoy the moussaka with bread, cucumber salad, and cucumber ginger water.

Notes

Pro Tip: Salting eggplant and letting it sit draws out moisture and bitterness.

Nutrition

Calories: 1198kcal | Carbohydrates: 75g | Protein: 46g | Fat: 78g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 179mg | Sodium: 2287mg | Potassium: 2143mg | Fiber: 14g | Sugar: 43g | Vitamin A: 1752IU | Vitamin C: 28mg | Calcium: 638mg | Iron: 8mg

Moussaka

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting time 10 minutes
Servings 2
Calories 1198 kcal

Ingredients
 
 

Cucumber Ginger Water

  • 12 oz Water
  • 12 oz Ginger beer
  • 8 to 10 slices Cucumber

Cucumber Salad

  • 1 cup Cucumber sliced then quartered
  • 1 TBSP Red onion chopped
  • 2 TBSP Greek yogurt
  • 1/2 tsp Lemon juice
  • 2 tsp Fresh dill chopped

Seasoning

  • Salt
  • Black pepper

Eggplant

  • 1 lb Eggplant (peeled) 1/4 inch thick slices, use whats needed for a top and bottom layer
  • 1/4 tsp Salt
  • 2 slices Crusty bread
  • 2 tbsp Extra-virgin olive oil
  • 1/2 tsp Dried oregano

Filling

  • 1/2 cup Onion diced
  • 2 cloves Garlic minced
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/4 cup Red wine
  • 4 oz Crushed tomatoes
  • 2 TBSP Tomato paste
  • 3/4 cup Beef broth
  • 1 Bay leaf
  • 1 tsp Sugar
  • 1 tsp Dried oregano
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Salt

Bechamel Sauce

  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 1 cup Milk
  • 1/4 cup Parmesan cheese grated
  • pinch Ground nutmeg
  • 1/4 cup Seasoned Panko bread crumbs

Instructions
 

  • Prep the ingredients per the instructions above.
  • Mix together the water, ginger beer, and cucumber. Refrigerate until ready to serve.
  • In a bowl mix together the ingredients for the cucumber salad. Season with salt and pepper to taste.
  • Preheat the oven to 450°F (240°C).
  • Prep eggplant: Place eggplant slightly overlapping in a large colander. Sprinkle it with some salt. Repeat with the remaining eggplant. Leave to sweat for 30 minutes. See notes. While sweating, prep ingredients and make Meat Sauce.
  • Prep onion and garlic for meat sauce per instructions above.
  • Make meat sauce: Heat olive oil in a large skillet or pot over high heat. Add the garlic and onion and cook for 2 minutes. Add the beef and cook until browned, using a spatula to break it up as you go. Add wine, and cook for 2 minutes or until the alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce.
  • Bake eggplant for 15 - 20 minutes or until lightly browned and softened. While baking, make the bechamel sauce.
  • Make béchamel sauce: Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Continue stirring constantly while slowly adding the milk. Cook, stirring regularly, for another 3 to 5 minutes or until thickened enough to coat the back of a wooden spoon. Remove from the heat and whisk in cheese, nutmeg, and a pinch of salt and pepper. Allow cooling for 5 minutes. Cover with a lid and set aside.
  • Once the eggplant is cooked, remove it from the oven and set it aside to cool slightly.
  • Lower oven to 350°F (180°C).
  • Assemble Moussaka: Layer the eggplant in the bottom of an appropriately sized baking dish or oven-safe container, then cover with all of the Meat Sauce. Top with remaining eggplant, then pour over the Béchamel Sauce and sprinkle the top with breadcrumbs.
  • Bake for about 40 minutes or until golden brown. Let sit for 10 minutes.
  • Drizzle bread with oil and season with oregano. Toast until golden brown in the oven or toaster oven.
  • Serve: Enjoy the moussaka with bread, cucumber salad, and cucumber ginger water.

Notes

Pro Tip: Salting eggplant and letting it sit draws out moisture and bitterness.

Nutrition

Calories: 1198kcalCarbohydrates: 75gProtein: 46gFat: 78gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gTrans Fat: 2gCholesterol: 179mgSodium: 2287mgPotassium: 2143mgFiber: 14gSugar: 43gVitamin A: 1752IUVitamin C: 28mgCalcium: 638mgIron: 8mg
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