Moussaka

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Prep Time: 45 minutes
Cook Time: 50 minutes
Servings: 4 pieces
Calories: 640kcal

Equipment

  • 8x8 baking dish

Ingredients

Greek Salad

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

For the salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber sliced ¼-inch thick then quartered
  • 1/4 cup Green bell pepper chopped into 1-inch pieces
  • 1/3 cup Grape tomatoes halved
  • 2 tsp Feta cheese cut into 1/4 inch 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 (peeled) 1/4 inch thick slices
  • 1/4 tsp Salt
  • 2 hunks French baguette

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

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the vinaigrette: In a small bowl, whisk together the ingredients and season with salt and pepper to taste. Then set aside.
  • Arrange the ingredients for the salad in a bowl. Then set aside.
  • Preheat oven to 450°F (240°C).
  • Prep eggplant: Place eggplant slices slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 20 minutes. While sweating, make 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.
  • Layer the eggplant on a baking sheet. Bake eggplant for 15 - 20 minutes or until lightly browned and softened. While baking, make bechamel sauce.
  • Make bechamel 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 to cool for 5 minutes. Cover with lid and set aside.
  • Once the eggplant is cooked, remove from oven and set aside to cool slightly
  • Lower oven to 375°F (190°C).
  • Assemble Moussaka: Layer half of 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 the Béchamel sauce over top.
  • Bake for 30 - 40 minutes or until golden brown. Let sit for 10 minutes before portioning.
  • Warm the bread in the oven for 2 to 3 minutes. Dress the salad.
  • Serve: Enjoy the moussaka with salad, bread, and sparkling water.
  • 8x8 baking dish will yield 4 portions. Portion and save any remaining for future use.

Nutrition

Calories: 640kcal | Carbohydrates: 44g | Protein: 26g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 1389mg | Potassium: 1169mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3037IU | Vitamin C: 24mg | Calcium: 355mg | Iron: 5mg

Moussaka

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Servings 4 pieces
Calories 640 kcal

Equipment

  • 8x8 baking dish

Ingredients
 
 

Greek Salad

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

For the salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber sliced ¼-inch thick then quartered
  • 1/4 cup Green bell pepper chopped into 1-inch pieces
  • 1/3 cup Grape tomatoes halved
  • 2 tsp Feta cheese cut into 1/4 inch 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 (peeled) 1/4 inch thick slices
  • 1/4 tsp Salt
  • 2 hunks French baguette

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

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the vinaigrette: In a small bowl, whisk together the ingredients and season with salt and pepper to taste. Then set aside.
  • Arrange the ingredients for the salad in a bowl. Then set aside.
  • Preheat oven to 450°F (240°C).
  • Prep eggplant: Place eggplant slices slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 20 minutes. While sweating, make 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.
  • Layer the eggplant on a baking sheet. Bake eggplant for 15 - 20 minutes or until lightly browned and softened. While baking, make bechamel sauce.
  • Make bechamel 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 to cool for 5 minutes. Cover with lid and set aside.
  • Once the eggplant is cooked, remove from oven and set aside to cool slightly
  • Lower oven to 375°F (190°C).
  • Assemble Moussaka: Layer half of 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 the Béchamel sauce over top.
  • Bake for 30 - 40 minutes or until golden brown. Let sit for 10 minutes before portioning.
  • Warm the bread in the oven for 2 to 3 minutes. Dress the salad.
  • Serve: Enjoy the moussaka with salad, bread, and sparkling water.
  • 8x8 baking dish will yield 4 portions. Portion and save any remaining for future use.

Nutrition

Calories: 640kcalCarbohydrates: 44gProtein: 26gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 93mgSodium: 1389mgPotassium: 1169mgFiber: 8gSugar: 18gVitamin A: 3037IUVitamin C: 24mgCalcium: 355mgIron: 5mg
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