![Greek-inspired Eggplant Moussaka](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/greek-inspired-eggplant-moussaka--a252136c-4125-4af4-bddb-0cf395671a43.png)
Recipe
Greek-inspired Eggplant Moussaka
Mediterranean Delight: Layers of Flavor in Greek-inspired Eggplant Moussaka
4.8 out of 5
Indulge in the rich flavors of Greek cuisine with this delectable Greek-inspired Eggplant Moussaka. This traditional dish is a hearty casserole layered with tender eggplant, savory ground meat, and a creamy béchamel sauce.
Metadata
Preparation time
30 minutes
Cooking time
1 hour 15 minutes
Total time
1 hour 45 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet, Low-carb diet, High-protein diet, Keto diet
Allergens
Dairy (butter, milk, Parmesan cheese), Garlic, Onion
Not suitable for
Vegan diet, Vegetarian diet, Dairy-free diet, Paleo diet, Nut-free diet
Ingredients
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2 large eggplants (about 2 pounds / 900g), sliced lengthwise 2 large eggplants (about 2 pounds / 900g), sliced lengthwise
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1 pound (450g) ground lamb 1 pound (450g) ground lamb
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1 pound (450g) ground beef 1 pound (450g) ground beef
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 can (14 ounces / 400g) crushed tomatoes 1 can (14 ounces / 400g) crushed tomatoes
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2 tablespoons tomato paste 2 tablespoons tomato paste
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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Salt and pepper, to taste Salt and pepper, to taste
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1/4 cup (60ml) olive oil, divided 1/4 cup (60ml) olive oil, divided
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4 tablespoons butter 4 tablespoons butter
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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2 cups (470ml) milk 2 cups (470ml) milk
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories: 450 kcal / 1884 KJ
- Fat: 28g (12g saturated)
- Carbohydrates: 15g (8g sugars)
- Protein: 35g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 400°F (200°C). Place the sliced eggplants on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until tender and slightly golden. Set aside.
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2.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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3.Add the ground lamb and beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
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4.Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, ground nutmeg, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld together.
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5.In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
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6.Gradually whisk in the milk, ensuring no lumps remain. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon.
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7.Remove the saucepan from heat and stir in the ground nutmeg and half of the grated Parmesan cheese.
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8.Grease a baking dish with olive oil. Arrange half of the roasted eggplant slices in a single layer at the bottom of the dish.
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9.Spread half of the meat sauce over the eggplant layer. Repeat with another layer of eggplant slices and the remaining meat sauce.
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10.Pour the béchamel sauce over the top, spreading it evenly. Sprinkle the remaining grated Parmesan cheese on top.
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11.Bake in the preheated oven for 35-40 minutes until golden and bubbly.
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12.Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley.
Treat your ingredients with care...
- Eggplant — To ensure the eggplant slices cook evenly, make sure they are sliced to a consistent thickness. If the eggplant is particularly bitter, you can sprinkle salt on the slices and let them sit for 30 minutes before rinsing and patting dry.
- Ground lamb and beef — For the best flavor, use a combination of ground lamb and beef. If you prefer, you can use only one type of meat.
- Béchamel sauce — Whisk the milk into the flour gradually to avoid lumps. Stir the sauce constantly while cooking to prevent it from sticking to the bottom of the saucepan.
Tips & Tricks
- For a vegetarian version, you can substitute the ground meat with lentils or mushrooms for a delicious alternative.
- If you prefer a lighter version, you can use ground turkey instead of lamb and beef.
- Allow the moussaka to rest for a few minutes after baking to allow the flavors to meld together and make it easier to slice.
- Leftovers can be refrigerated and reheated the next day, as the flavors tend to deepen and intensify.
Serving advice
Greek-inspired Eggplant Moussaka is best served warm. Allow it to cool slightly before slicing and serving. Garnish with fresh parsley for a pop of color and freshness.
Presentation advice
To present the moussaka beautifully, slice it into squares or rectangles and carefully transfer each portion to a plate. Drizzle a little extra olive oil on top and sprinkle some fresh parsley for an elegant touch. Serve with a side of Greek salad and crusty bread.
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