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Moussaka - Greek

GialloZafferano's picture
The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce... if you haven't tried it yet, you really should!
Ingredients
  Eggplants 1 1⁄2 Kilogram, slice
  Ground lamb meat 500 Gram
  Ground pork meat 500 Gram
  Salt and pepper To Taste
  Garlic 2 Clove (10 gm)
  Cinnamon powder 1⁄2 Teaspoon
  Tomatoes 500 Gram
  Onions 2 Medium, chop
  Parmesan cheese 100 Gram, grated
  Pecorino cheese 150 Gram, grated
  Potatoes 500 Gram, boil
  Red wine 8 Ounce
  Nutmeg powder To Taste
  Butter 100 Gram
  Flour 100 Gram
  Extra virgin olive oil 4 Tablespoon
  Milk 2 Pint
  Peanut oil 300 Milliliter
Directions

GETTING READY
1. Wash the eggplants and cut into slices ¼ inch (½ cm) thick, then put them in a colander in sprinkle with coarse salt; then and let it sweat for 2.

MAKING
2. Saute the chopped onions and garlic In a large pan with 3-4 tablespoons of extra virgin olive oil, once brown add the meat and brown the meat then add a glass of red wine.
3. Let the wine evaporate, add salt, pepper and the powdered cinnamon, and stir well, add the cubed tomatoes. Cover and cook for at least 1 hour on low flame.
4. Cut the potatoes into slices ¼ inch (½ cm) thick, then boil in plenty of salted water for 5 minutes, pat them dry with a clean cloth to remove the excess water and fry them in oil fry the eggplants as well.
5. In another sauce pan, prepare the béchamel sauce combine butter, flour, milk, nutmeg and salt add pecorino and parmesan cheese, and add just over ½ cup of béchamel sauce. Mix to blend well.
6. Take a 9 by 12 inches baking pan and line the bottom with the potatoes followed by e the eggplants and form the first layer; spread half of the ragout over the eggplants, then sprinkle with cheese, reserve some of the cheese to sprinkle on top of the béchamel sauce at the end.
7. Sprinkle the first layer of moussaka with half of the cheese. After making the second layer, top everything with the béchamel sauce, sprinkle the remaining cheese.
8. Bake the moussaka at 350°F for about 45 minutes or until the béchamel sauce turns golden brown.
9. Once ready, let it cool and set, then cut and serve.

SERVING
10. Serve the sliced moussaka hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Restriction: 
High Fiber, High Protein
Preparation Time: 
90 Minutes
Cook Time: 
150 Minutes
Ready In: 
240 Minutes
Servings: 
8

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3.85
Average: 3.9 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1177 Calories from Fat 836

% Daily Value*

Total Fat 93 g143.6%

Saturated Fat 30.7 g153.4%

Trans Fat 0 g

Cholesterol 144.6 mg48.2%

Sodium 564.1 mg23.5%

Total Carbohydrates 46 g15.2%

Dietary Fiber 9.6 g38.5%

Sugars 14.5 g

Protein 36 g73%

Vitamin A 21.3% Vitamin C 46.3%

Calcium 45.1% Iron 19.3%

*Based on a 2000 Calorie diet

Moussaka - Greek Recipe Video