Hana’s Recipes

Moussaka

Name: Moussaka
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Dinner
Ingredients: Veggies; 1 large eggplant; 1 zucchini (optinal); 2 potatoes; Meat Layer; ~1lb beef or lamb mince; 1 red onions; 2 cloves of garlic; 1 can chopped tomatoes (7oz); 1 tbsp tomato paste; 1/2 glass of red wine; Pinch of sea salt and freshly ground black pepper; 2 bay leaf; 2 whole cloves (optional); 1/4 tsp of cinnamon or one cinnamon stick; Béchamel Sauce; 650 ml milk; 90g butter; 90g flour; a pinch of nutmeg; 1 egg yolk; 70g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese; salt to taste

Dinner

6 servings

servings

45 minutes

active time

1 hour 45 minutes

total time

Start Cooking

Ingredients

Veggies

1 large eggplant

1 zucchini (optinal)

2 potatoes

Meat Layer

~1lb beef or lamb mince

1 red onions

2 cloves of garlic

1 can chopped tomatoes (7oz)

1 tbsp tomato paste

1/2 glass of red wine

Pinch of sea salt and freshly ground black pepper

2 bay leaf

2 whole cloves (optional)

1/4 tsp of cinnamon or one cinnamon stick

Béchamel Sauce

650 ml milk

90g butter

90g flour

a pinch of nutmeg

1 egg yolk

70g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese

salt to taste

Directions

Veggies: Preheat over to 350 F. Cut the eggplant, zucchini, and potato about 1 or 1/2 cm thick. Salt the eggplant and zucchini and leave for ~20 min to sweat then rinse. Add salt and oil to all and bake till fork tender and slightly brown. Potatoes will take ~30 min and eggplant and zucchini will take ~15.

Meat: Saute the diced onion until tender then add the garlic and the tomato paste. Add ground meat and brown. Pour in the wine to deglaze. Add the tomato, cinnamon, bay leaf, clove, salt, and pepper. Simmer until it becomes relatively dry (~20-30 minutes).

Béchamel: Melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Once the consistency should resemble a thick cream, take it off the heat and stir in 75% of the cheese. Then whisk in the sallt, nutmef, and egg yolk.

Assembly: Add a light layer of butter or oil to the bottom of a baking dish. Layer potatoes, then eggplant and zuchinni. Mix one spoon on the bechamel sauce into the meat then add that layer. Lastly, spread the bechamel on top and sprinkle the remaining cheese on top.

Bake: Bake at 350 F for ~30-60 minutes then broil to brown the top. Watch carefully as it broils - it will happen fast. Take out and let sit for at least 30 minutes to set.

Nutrition

Serving Size

1 Piece

Calories

455kcal

Total Fat

19.1g

Saturated Fat

8.2g

Unsaturated Fat

9.7g

Trans Fat

Cholesterol

72.1mg

Sodium

84.6mg

Total Carbohydrate

61g

Dietary Fiber

5.3g

Total Sugars

11g

Protein

14.7g