Moussaka - Greek Beef and Eggplant Lasagna
A traditional recipe for an iconic Greek dish! Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort. This is serious comfort food – a low carb one!
Very delicious, because when you crack through that golden top and the white bechamel sauce bursts out, you scoop up a big piece and you see all the amazing layers, the soft eggplant melding together with that rich meat sauce! It’s a little bit of food heaven, right there. Totally worth every single pot and pan.
Ingredients:
- 1 kg / 2 lb eggplant (aubergines) , 0.75cm / 0.3" thick slices
- 1 tsp salt
- 2 - 3 tbsp olive oil
- 1 tbsp olive oil
- 1 onion , diced (brown, white, yellow)
- 3 garlic cloves , minced
- 1.4 lb / 700 g ground beef or lamb (mince)
- 1/2 cup (125ml) red wine , dry (optional)
- 14 oz /400g crushed tomatoes
- 3 tbsp tomato paste
- 1 cup (250 ml) beef broth/stock
- 1 beef bouillon cube , crumbled (or 1 tsp powder)
- 2 bay leaves
- 1.5 tsp sugar (any)
- 2 tsp dried oregano
- 1/2 tsp cinnamon (or 1 stick, use whole)
- 3/4 tsp salt
- 4 tbsp butter
- 5 tbsp plain flour
- 2.5 cups (625 ml) milk (any fat %)
- 1/4 tsp nutmeg, freshly grated (optional)
- 1/2 cup (50g) parmesan cheese, grated (or Kefalotiri Cheese)
- 1 egg
- 1 egg yolk
- 1.25 tsp Vegeta, vegetable or chicken stock powder (or salt)
- 1/4 tsp pepper
- 1/3 cup panko breadcrumbs
Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
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