Moussaka

Ingredients

• large eggplant1 piece
• potatoes2 piece
• ground lamb or beef250g
• onion, chopped1 piece
• garlic, minced2 clove
• chopped tomatoes.5 cup
• tomato paste1 tbsp
• red wine.25 cup
• Spices (cinnamon, oregano)As needed
• For the béchamel sauce:As needed
• butter2 tbsp
• all-purpose flour2 tbsp
• milk1 cup
• A pinch of nutmegAs needed
• Grated cheese for toppingAs needed

Instructions

1. 1

   Step 1

   Slice eggplants and potatoes, salt them, and let them sit to draw out moisture. Then, fry or bake them until golden brown.

2. 2

   Step 2

   For the meat sauce, sauté chopped onions and garlic, then add ground lamb or beef and cook until browned.

3. 3

   Step 3

   Stir in chopped tomatoes, tomato paste, red wine, and spices like cinnamon and oregano. Simmer until the sauce thickens.

4. 4

   Step 4

   For the béchamel sauce, melt butter in a saucepan, whisk in flour to make a roux, then gradually add warm milk, whisking continuously until the sauce thickens.

5. 5

   Step 5

   Season the béchamel with nutmeg and a pinch of salt.

6. 6

   Step 6

   In a baking dish, layer the potatoes, eggplants, and meat sauce.

7. 7

   Step 7

   Pour the béchamel sauce over the top and sprinkle with grated cheese.

8. 8

   Step 8

   Bake at 180°C (350°F) for 45-60 minutes, or until the top is golden brown and bubbly.

9. 9

   Step 9

   Let it cool slightly before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Moussaka can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.