Traditional Moussaka
Indulge in the comforting layers of flavor with our *Traditional Moussaka*, a quintessential Greek casserole that’s perfect for any family meal or dinner gathering. This hearty dish features tender slices of golden-brown eggplant, a spiced ground beef filling simmered with hints of red wine and cinnamon, and a rich, creamy béchamel sauce crowned with melted cheddar cheese. Baked to perfection, every bite offers a harmonious blend of savory, tangy, and subtly sweet notes. Easy to prepare and designed to serve six, this moussaka is a timeless Mediterranean favorite. Serve it with a side salad and crusty bread for an unforgettable dinner experience!
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Recipe Information
Ingredients
- 3 medium eggplants
- 100 ml olive oil
- 1 large onion
- 3 pieces garlic cloves
- 500 g ground beef
- 2 tablespoons tomato paste
- 400 g canned tomatoes
- 125 ml red wine
- 1 piece cinnamon stick
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 g all-purpose flour
- 50 g butter
- 500 ml milk
- 0.25 teaspoon nutmeg
- 100 g cheddar cheese
Instructions
Preheat your oven to 200°C (392°F).
Slice the eggplants into 1 cm thick rounds. Sprinkle them with a little salt and let sit for 15 minutes to draw out moisture, then pat them dry with a paper towel.
In a large skillet, heat half of the olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, adding more oil as needed. Remove the eggplants and place them on a paper towel to drain any excess oil.
Finely chop the onion and garlic cloves.
In the same skillet, add a bit more oil if necessary and sauté the onion and garlic until translucent.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste and cook for another 2 minutes.
Add the canned tomatoes, red wine, cinnamon stick, parsley, salt, and pepper. Let simmer on low heat for about 15-20 minutes, until slightly thickened. Remove the cinnamon stick.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens.
Season the béchamel sauce with salt, a pinch of nutmeg, and mix in the grated cheddar cheese until melted.
In a baking dish, layer half of the eggplant slices at the bottom.
Pour the meat mixture on top of the eggplant layer.
Add the remaining eggplant slices over the meat.
Pour the béchamel sauce evenly over the top.
Bake in the preheated oven for 40-45 minutes, until the top is golden brown and bubbly.
Let cool slightly before serving. Enjoy your traditional moussaka!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.9 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 910 mg | 19% | |
*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.
