Moussaka Recipe

Recipe By Slurrp

Moussaka is a traditional Greek dish made with layers of eggplant, ground meat, and b茅chamel sauce. It is a hearty and flavorful casserole that is perfect for a comforting meal. The eggplant is sliced and roasted until tender, then layered with a rich and savory meat sauce made with ground beef or lamb, tomatoes, onions, and spices. The dish is topped with a creamy b茅chamel sauce and baked until golden and bubbly. Moussaka is often served as a main course and pairs well with a fresh salad or crusty bread.

4.8
26 Rating -
Rate
Non Vegdiet
1hr total
40minsPrep
20minsCook
1hr total
40m.Prep
20m.Cook
Moussaka
plan
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ingredients serve

Ingredients for Moussaka Recipe

  • 1/4 Large Eggplants
  • as per your need Salt
  • as needed Olive Oil
  • 0.13 pound Ground Beef Or Lamb
  • 0.13 Onion, Finely Chopped
  • 1/4 cloves Cloves Of Garlic, Minced
  • 0.13 can Diced Tomatoes
  • 1/4 tablespoon Tomato Paste
  • 0.13 teaspoon Dried Oregano
  • 0.06 teaspoon Ground Cinnamon
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Butter
  • 0.03 cup All Purpose Flour
  • 1/4 cup Milk
  • 1/4 Egg Yolks
  • pinch Pinch Of Nutmeg
  • as per your need Fresh Parsley For Garnish

Directions: Moussaka Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375掳F (190掳C). Slice the eggplant into 1/4-inch thick rounds and sprinkle with salt. Let them sit for 15 minutes to remove excess moisture.
  • STEP 2.Rinse the eggplant slices and pat them dry. Brush both sides with olive oil and place them on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly golden.
  • STEP 3.In a large skillet, heat olive oil over medium heat. Add the ground meat and cook until browned. Add the onions and garlic, and cook until softened.
  • STEP 4.Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.
  • STEP 5.In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens.
  • STEP 6.Remove the saucepan from heat and whisk in the egg yolks. Season with salt, pepper, and nutmeg.
  • STEP 7.To assemble the moussaka, layer half of the roasted eggplant slices in a greased baking dish. Spread half of the meat sauce over the eggplant. Repeat the layers with the remaining eggplant and meat sauce.
  • STEP 8.Pour the b茅chamel sauce over the top layer of meat sauce, spreading it evenly. Use a spatula to smooth the surface.
  • STEP 9.Bake the moussaka in the preheated oven for 45-50 minutes, or until the top is golden and bubbling. Allow it to cool for a few minutes before serving.
  • STEP 10.Serve the moussaka warm, garnished with fresh parsley if desired. It can be enjoyed immediately or refrigerated for up to 3 days.

Cooking Tips

  • Salting the eggplant slices helps to remove excess moisture and improve their texture.
  • You can use ground beef, lamb, or a combination of both for the meat sauce.
  • Feel free to add additional spices or herbs to the meat sauce, such as thyme or bay leaves, for extra flavor.
  • If you prefer a vegetarian version, you can substitute the meat with lentils or mushrooms.
  • Moussaka tastes even better the next day as the flavors have a chance to meld together.

Storage and Serving

  • Leftover moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat individual portions in the microwave or oven until heated through.
  • Serve moussaka as a main course with a side salad or crusty bread for a complete meal.
  • It pairs well with a Greek salad, tzatziki sauce, or a dollop of Greek yogurt on top.
Nutrition
value
363
calories per serving
25 g Fat23 g Protein13 g Carbs2 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    23g
  • Carbs
    13g
  • Fiber
    2g

MacroNutrients

  • Carbs
    13g
  • Protein
    23g
  • Fiber
    2g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    369mg
  • Iron
    2mg
  • Vitamin A
    501mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    < 1mg
  • Phosphorus
    338mg
  • Selenium
    21mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp