Moussaka with Halloumi and Ricotta Cheese Topping
Elevate your dinner table with this rich and indulgent Moussaka with Halloumi and Ricotta Cheese Topping, a Mediterranean-inspired masterpiece that’s as comforting as it is flavorful. This hearty dish features tender layers of roasted eggplant, a warmly spiced ground lamb or beef filling enriched with fragrant cinnamon and oregano, and a decadent topping of creamy ricotta and grated halloumi, baked to golden perfection. Perfect for family dinners or special occasions, this recipe balances bold flavors and luscious textures, setting it apart from traditional moussaka recipes. Serve it with a crisp green salad for a complete meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 2 large Eggplants
- 4 tablespoons Olive oil
- 500 grams Ground lamb or beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Dried oregano
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 200 grams Halloumi cheese, grated
- 250 grams Ricotta cheese
- 2 large Eggs
- 0.25 teaspoons Grated nutmeg
- 1 tablespoon All-purpose flour
- 150 milliliters Milk
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants lengthwise into 1 cm (0.5 inch) thick slices. Brush both sides with olive oil and arrange them on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and slightly golden.
While the eggplants are roasting, prepare the meat sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon.
Stir in the tomato paste, canned diced tomatoes, cinnamon, oregano, salt, and black pepper. Let the mixture simmer for 15 minutes, stirring occasionally, until thickened.
For the topping, combine the grated halloumi cheese, ricotta cheese, eggs, nutmeg, flour, and milk in a medium bowl. Whisk until smooth and set aside.
In a large baking dish, assemble the Moussaka by layering half the roasted eggplants at the bottom. Spread half of the meat sauce evenly over the eggplants. Repeat the layers one more time.
Pour the halloumi and ricotta topping over the final layer of meat sauce, spreading it evenly to cover the surface.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden and set.
Let the Moussaka rest for 10 minutes before serving. Slice into portions and enjoy!
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 5933 mg | 258% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 57.8 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 3020 mg | 232% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5400 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
