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Moussaka

Moussaka

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A layered Greek bake of eggplant, potatoes, cinnamon-spiced meat sauce and cheese sauce. Prep is quick, and the oven does the rest.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Greek
Servings 8
Calories 625 kcal

Ingredients
  

Vegetables

  • 2 eggplants
  • 5 large potatoes

Meat sauce

  • 700 g ground meat beef, pork or lamb
  • 1 large onion
  • 4 cloves garlic
  • 2 tsp dried oregano or pizza seasoning
  • 2 dl tomato passata
  • 1 tbsp honey
  • 3 tbsp red wine vinegar
  • ½ tsp cinnamon
  • 4 bay leaves
  • olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper

Cheese sauce

  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 l whole milk
  • 2 eggs
  • 200 g grated cheese Emmental or Gouda
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Instructions
 

  • Peel and chop the onion. Sauté it in a generous amount of olive oil. Add the ground meat to the pan and brown it. Add the rest of the meat sauce ingredients and stir everything together. Season generously.
  • Put the butter and flour in a saucepan. Heat and stir until smooth, but don’t let it brown. Pour in the milk and bring to a boil, stirring constantly. Remove from the heat and whisk in the grated cheese and eggs. Set the cheese sauce aside to cool.
  • Peel and slice the potatoes. Wash the eggplants well and slice them into 1 cm (½ in) rounds. If you like, sweat the eggplant slices with salt for 30 minutes and pat them dry. Preheat the oven to 180 °C (350 °F).
  • Layer eggplant and potato slices on the bottom of a baking dish, add the meat sauce, and top with more potatoes and eggplant. Pour the cheese sauce over everything.
  • Bake for at least 1 ½ hours. Cover with foil if the top starts to brown too much. Test the potatoes with a wooden skewer.
  • Let the moussaka rest for at least 15 minutes after baking, preferably half an hour, then dig in.

Notes

  • Sweat the eggplant: sprinkle the slices with salt, let them sit for 30 minutes and pat dry with paper towels. This keeps the dish from turning watery.
  • You can fry the eggplant slices in a little oil before layering, which shortens the baking time.
  • Cook the meat sauce down properly. A runny sauce makes the dish watery.
  • Let the cheese sauce cool for a moment before adding the eggs so they don’t scramble.
  • Let the dish rest for at least 15 minutes after baking, preferably half an hour, so the pieces hold together.
  • Reheated the next day, it’s often even better.

Nutrition

Calories: 625kcalCarbohydrates: 45gProtein: 31gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 151mgSodium: 910mgPotassium: 1440mgFiber: 8gSugar: 15gVitamin A: 776IUVitamin C: 33mgCalcium: 407mgIron: 4mg
Keyword Eggplant bake
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