Greek-inspired Eggplant Moussaka

Ingredients

• 2 large eggplants (about 2 pounds / 900g), sliced lengthwise 2 large eggplants (about 2 pounds / 900g), sliced lengthwise
• 1 pound (450g) ground lamb 1 pound (450g) ground lamb
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (14 ounces / 400g) crushed tomatoes 1 can (14 ounces / 400g) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup (60ml) olive oil, divided 1/4 cup (60ml) olive oil, divided
• 4 tablespoons butter 4 tablespoons butter
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 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

1. 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.
2. 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.
3. 3.
   Add the ground lamb and beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
4. 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.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
6. 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.
7. 7.
   Remove the saucepan from heat and stir in the ground nutmeg and half of the grated Parmesan cheese.
8. 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.
9. 9.
   Spread half of the meat sauce over the eggplant layer. Repeat with another layer of eggplant slices and the remaining meat sauce.
10. 10.
    Pour the béchamel sauce over the top, spreading it evenly. Sprinkle the remaining grated Parmesan cheese on top.
11. 11.
    Bake in the preheated oven for 35-40 minutes until golden and bubbly.
12. 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.