Moussaka

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Prep Time: 35 minutes
Cook Time: 1 hour
Servings: 4 pieces
Calories: 786kcal

Equipment

  • 8x8 baking dish 8x8 baking dish will yield 4 portions. Increasing or decreasing the portions requires an appropriate vessel that will maintain the shape of the moussaka. Adjust the amounts of the ingredients according to the specific vessel being used.

Ingredients

Viniagrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 clove Garlic minced
  • 1/8 tsp Dried oregano
  • 1/4 tsp Dijon mustard

Seasoning

  • Salt
  • Black pepper

Greek Salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber sliced ¼-inch thick then quartered
  • 1/4 cup Green bell pepper diced small
  • 1/3 cup Grape tomatoes quartered
  • 2 tsp Feta cheese cut into small cubes
  • 1/4 cup Red onion thinly sliced
  • 2 TBSP Kalamata olives pitted and halved
  • 1 TBSP Fresh mint chopped

Eggplant

  • 1.25 lb Eggplant 1/4 inch thick slices
  • 1/4 tsp Salt

Meat Sauce

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

Bechamel Sauce

  • 3 TBSP Butter
  • 3 TBSP All-purpose flour
  • 1.5 cups Milk
  • 1/3 cup Parmesan cheese grated
  • 1/8 tsp Ground nutmeg
  • 1/4 cup Seasoned Panko bread crumbs

Naan

  • 2 Naan bread
  • 2 tsp Extra-virgin olive oil

Cucumber Lime Mocktail

  • 24 oz Sparkling water cold
  • 8 slices Cucumber
  • 1 TBSP Lime juice
  • 2 tsp Sugar
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the vinaigrette: In a small bowl, whisk together the ingredients in a bowl and season with salt and pepper to taste. Then set aside.
  • Arrange the ingredients for the salad in a bowl. Then set aside.
  • 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 the meat sauce.
  • 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 lamb and cook until browned, using a spatula to break it up as you go. Add wine; 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.
  • Shingle the eggplant on a baking sheet. Bake 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 375 °F (190 °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 30 - 40 minutes or until golden brown. Let sit for 10 minutes.
  • Heat a nonstick pan over medium heat. Add in oil and warm the naan on both sides until hot. Cut into wedges or in half as desired.
  • Mix together the ingredients for the cucumber lime mocktail. Serve over ice if desired.
  • Serve: Enjoy the moussaka with naan and mocktail.
  • Portion and save any remaining for future use.

Notes

Pro tip: if looking to decrease or increase the amount of portions make sure you have a proper sized baking vessel to layer the ingredients where the moussaka can maintain its shape. 

Nutrition

Calories: 786kcal | Carbohydrates: 63g | Protein: 29g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 1665mg | Potassium: 1142mg | Fiber: 9g | Sugar: 19g | Vitamin A: 3037IU | Vitamin C: 24mg | Calcium: 372mg | Iron: 4mg

Moussaka

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour
Servings 4 pieces
Calories 786 kcal

Equipment

  • 8x8 baking dish 8x8 baking dish will yield 4 portions. Increasing or decreasing the portions requires an appropriate vessel that will maintain the shape of the moussaka. Adjust the amounts of the ingredients according to the specific vessel being used.

Ingredients
 
 

Viniagrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 clove Garlic minced
  • 1/8 tsp Dried oregano
  • 1/4 tsp Dijon mustard

Seasoning

  • Salt
  • Black pepper

Greek Salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber sliced ¼-inch thick then quartered
  • 1/4 cup Green bell pepper diced small
  • 1/3 cup Grape tomatoes quartered
  • 2 tsp Feta cheese cut into small cubes
  • 1/4 cup Red onion thinly sliced
  • 2 TBSP Kalamata olives pitted and halved
  • 1 TBSP Fresh mint chopped

Eggplant

  • 1.25 lb Eggplant 1/4 inch thick slices
  • 1/4 tsp Salt

Meat Sauce

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

Bechamel Sauce

  • 3 TBSP Butter
  • 3 TBSP All-purpose flour
  • 1.5 cups Milk
  • 1/3 cup Parmesan cheese grated
  • 1/8 tsp Ground nutmeg
  • 1/4 cup Seasoned Panko bread crumbs

Naan

  • 2 Naan bread
  • 2 tsp Extra-virgin olive oil

Cucumber Lime Mocktail

  • 24 oz Sparkling water cold
  • 8 slices Cucumber
  • 1 TBSP Lime juice
  • 2 tsp Sugar

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the vinaigrette: In a small bowl, whisk together the ingredients in a bowl and season with salt and pepper to taste. Then set aside.
  • Arrange the ingredients for the salad in a bowl. Then set aside.
  • 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 the meat sauce.
  • 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 lamb and cook until browned, using a spatula to break it up as you go. Add wine; 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.
  • Shingle the eggplant on a baking sheet. Bake 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 375 °F (190 °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 30 - 40 minutes or until golden brown. Let sit for 10 minutes.
  • Heat a nonstick pan over medium heat. Add in oil and warm the naan on both sides until hot. Cut into wedges or in half as desired.
  • Mix together the ingredients for the cucumber lime mocktail. Serve over ice if desired.
  • Serve: Enjoy the moussaka with naan and mocktail.
  • Portion and save any remaining for future use.

Notes

Pro tip: if looking to decrease or increase the amount of portions make sure you have a proper sized baking vessel to layer the ingredients where the moussaka can maintain its shape. 

Nutrition

Calories: 786kcalCarbohydrates: 63gProtein: 29gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 98mgSodium: 1665mgPotassium: 1142mgFiber: 9gSugar: 19gVitamin A: 3037IUVitamin C: 24mgCalcium: 372mgIron: 4mg
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