Greek Moussaka

From Chef Carla | Main Dishes | Mediterranean or Greek

This eggplant, potato and spiced meat dish popular throughout the Mediterranean region once ruled by the Ottoman empire is probably most notoriously known as a classic Greek dish.

02:30
00:35
03:05
High cal Calories 910kcal
High fat Total Fat 46g
High sat-fat Saturated Fat 26g
High chol Cholesterol 344mg
High sodium Sodium 1199mg
High carbs Total Carbohydrate 74g
Serving size 774g Calories from fat 414kcal Fiber 13g Protein 48g Sugar 20g

Ingredients

  • 3 - 4 large eggplants
  • 500 gr potatoes
  • 750 gr ground beef
  • 2 large onions , finely diced
  • 2 cloves garlic , minced
  • 3/4 cup red wine
  • 1/4 cup chopped fresh parsley
  • 2 tsp . ground cinnamon
  • 1 tsp . ground allspice
  • 1 cup tomato puree
  • 2 tbsp . tomato paste
  • 1 tsp . sugar
  • Salt and pepper to taste
  • 2 cups plain breadcrumbs
  • 8 egg whites , lightly beaten (reserve yolks for bechamel )
  • 1 cup feta cheese
  • 1 cup Parmesan cheese
  • Bechamel Sauce:
  • 1 cup salted butter ( 2 sticks )
  • 1 cup flour
  • 4 cups milk , warmed
  • 8 egg yolks , lightly beaten
  • Pinch of ground nutmeg

Directions

  1. - Peel eggplants, leaving some strips of skin
  2. - Slice in 1cm (1/2 inch) thick slices
  3. - Layer in colander, sprinkling with salt between each layer, and set a weight on it. Leave in sink for 15-60mins to drain.
  4. ** The salt will drain the excess liquid found in Eggplant and help to remove some of its bitterness.
  5. - Meanwhile, peel potatoes and cook them (whole) in water until fork can be inserted without resistance.
  6. ** careful not to overcook the potatoes or they will turn to mush. Also, remember that you should never let the water boil, when cooking a potato (boiling may cause the potato to break apart more easily and to become more watery in flavour).
  7. - Start the meat sauce: Brown the meat in a little bit of olive oil.
  8. - Add in onion and garlic and cook until softened. The meat may begin to stick to the bottom of the pot. That's OK - that's good. Just don't let it burn.
  9. - Transfer the meat, onions and garlic to a large bowl and deglaze the pot's brownings with red wine.
  10. ** the brownings (the meat stuck at the bottom of the pot), is where are the flavour is. If you add cooled wine to a hot pot, it should lift right up and "clean" the bottom of the pot.
  11. - Add the meat mixture back into the pot and let the wine reduce by half.
  12. - Add the herbs, spices, sugar and the tomato and let simmer for 20-30mins.
  13. - Check on the eggplants: you can now dry each slice using a paper towel, and set aside.
  14. - Beat the egg whites in a bowl until combined and place the breadcrumbs in a shallow plate.
  15. - Dip the eggplant slices (one by one) in the egg whites, them coat them with the breadcrumbs
  16. - Place them on a cookie sheet that has been lined with wax paper or a silicone mat. You can also just spray it with some Pam or other non-stick spray.
  17. - Bake at 200C for approx. 30mins (turn over once if both sides are not becoming crispy).
  18. - By now, the meat should be done and you can take it off the heat and leave covered.
  19. - Get started on the Béchamel Sauce: in a large pot, melt the butter.
  20. - Add in the flour all at once and mix vigorously - it will become very pasty.
  21. - Quickly add some of the milk and mix it with a whisk until homogenous. This will thicken very quickly so have the milk handy to add more.
  22. - Add in the milk, bit by bit, mixing vigorously between each addition with a whisk.
  23. - Once all of the milk has been added, add the nutmeg and let it simmer for 20-30 mins.
  24. - Check on the eggplants. If done, (should be crispy and golden), remove from oven
  25. - Once the Bechamel has thickened, remove from heat and add in the egg yolks... beating immediately with a whisk.
  26. - Now, for the setup: In a large solid oven-proof dish (the kind you'd use for lasagna), sprinkle the bottom with some breadcrumbs
  27. - Place a layer of sliced potatoes (all of them)
  28. - Follow with a layer of Eggplant
  29. - Cover with a layer of Meat sauce (all of it)
  30. - Sprinkle with chopped up Feta Cheese
  31. - Place another layer of Eggplant
  32. - Pour the Béchamel over the whole thing
  33. - Sprinkle with grated parmesan
  34. - Bake for 30-45 mins or until the top is starting to crust over and become golden
  35. - Let it sit for 15-20 mins before serving.

Tips

  • ** Make sure to use a solid "lasagna" dish. The disposable aluminium ones you can get at the supermarket will not be sufficiently strong to hold the Moussaka - this is a very heavy recipe.
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