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Greek Moussaka

Irresistible Greek Moussaka for Comfort Food Lovers

This Greek Moussaka recipe is a comforting blend of spiced meat, tender vegetables, and creamy béchamel sauce, perfect for dinner gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Servings: 8 pieces
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Eggplants Firm, glossy varieties
  • 2 medium Potatoes Sliced into ¼-inch rounds
  • 2 medium Zucchini Avoid watery equivalents
For the Meat Sauce
  • 1 pound Ground Meat (Beef or Lamb) Lamb adds traditional authenticity
  • 1 large Onion Finely chopped red onion
  • 4 cloves Garlic Freshly minced
  • 1 can Crushed Tomatoes Forms the base for meat sauce
  • 1 cup Red Wine Enhances the flavor profile
  • 1 teaspoon Cinnamon For authentic Greek flavor
  • 1 teaspoon Nutmeg Use sparingly
  • 1 tablespoon Oregano Opt for fresh when possible
  • 1 teaspoon Thyme Opt for fresh when possible
  • 2 tablespoons Fresh Parsley Chopped
For the Béchamel Sauce
  • 4 tablespoons Butter For the roux
  • 1/3 cup Flour Thickens the béchamel
  • 2 cups Whole Milk For creaminess
  • 2 large Egg Yolks Enriches the sauce
  • 1 pinch Nutmeg For depth
  • 1 cup Kefalograviera or Parmesan Cheese Freshly shredded

Equipment

  • Skillet
  • saucepan
  • Baking dish

Method
 

Preparation
  1. Slice the eggplants, zucchini, and potatoes into ¼-inch rounds. Salt the eggplant slices and let them sit for about 30 minutes to draw out moisture. Pat them dry before proceeding.
  2. In a large skillet, heat olive oil over medium heat and fry the eggplant until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.
  3. Sauté chopped onions in the same skillet, then add minced garlic and ground meat, browning thoroughly. Incorporate red wine, crushed tomatoes, and spices. Simmer for 10-15 minutes.
  4. Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in milk, stirring until thickened. Remove from heat and mix in egg yolks, nutmeg, and cheese.
  5. Preheat your oven to 175°C (350°F). Start layering in a baking dish with potatoes, then eggplant, zucchini, meat sauce, and top with béchamel.
  6. Bake for 40-45 minutes until golden brown and bubbly. Let it rest for at least 30 minutes before slicing.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best results, fry vegetables in batches to avoid sogginess. Letting the moussaka rest is crucial for well-defined layers.

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