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Moussaka. Greek Casserole

time
55M
person
4

Traditional moussaka recipe is very popular in Greece. It`s low in calories and very nutritious. This delicacy is served in most of the restaurants.

It is made of vegetables, meat and delicious white sauce. Eggplant is used almost always while cooking any version of this meal. We want to share with you the recipe for Greek beef moussaka with French sauce .Still, you may replace Bechamel with simple yoghurt yoghurt - very good recipes with yoghurt learn more.... In this case the dish will be more rustic and authentic.

Ingredients for
servings
сals/100 gr
Eggplants
5 cups
40 cals
Onion
2 pcs
70 cals
Minced beef
2.25 cups
280 cals
Sun-dried tomatoes
4 pcs
25 cals
Tomatoes
3 pcs
25 cals
Red dry wine
150 ml
73 cals
Cheese
1 cup
440 cals
Butter
0.3 cup
240 cals
Milk
1 cup
130 cals
Flour
1 tbps
340 cals
Spices, salt, pepper, olive oil
to taste
Total calories in the prepared dish
1663 cals
Select all
Clear
Instructions:
  1. The main part of this dish is the layer made of baked or fried eggplants. Traditionally these vegetables shouldn`t be peeled. If you bake them, the skin will become much softer. So, it won`t spoil the taste of the dish! However, if you`re going to cook classical dish, you should choose clan eggplants without any dark spots. Usually this vegetable is cut into long and thin slices.
  2. For the taste of the dish not to be bitter, leave these slices in the bowl with the cold salty water. Leave the slices of the vegetables for 20 minutes. Then wash them with the cold water. Cook in the tray, covered with the baking paper. I recommend you also lubricating the slices of the eggplant from both sides.
  3. Now let`s get down to cooking the meat filling. Fry minced beef in the pan in the pan with the olive oil. Stir meat constantly. Peel onion and chop it. Cut each tomato in two pieces and grate or mash them. Add tomatoes and onion into the pan with the fried meat.
  4. Cook everything for 5-7 minutes. Then add the wine into the pot. You may choose red, white wine or even brandy.
  5. Add spices to taste. I prefer to use bay leaves, oregano, pepper, cinnamon, lemon zest and red hot chili pepper.
  6. Slow down the fire. Cook minced meat until it`s ready. At the end, it should be dry and soft.
  7. Cook classical Béchamel sauce. Preheat the pot with the melted butter. Add the flour into the pot and whip the mass. Boil everything, stirring constantly. The sauce should be thick enough.
  8. Take the pot off the fire and slowly add milk into it.
  9. This is the classical Béchamel sauce. You may already use it or make the recipe more interesting, adding nutmeg, egg yolk or grated cheese.
  10. Find the form with the high edges. Lubricate the bottom with the vegetable oil. Cover the bottom with the slices of the eggplants.
  11. Cover it with the grated cheese. Add the layer of the minced meat.
  12. Then add one more layer of eggplants. You may repeat these layers for several more times.
  13. Finally, cover the casserole with the last layer of cheese. If you like, you may cover the form with the tinfoil. In this cake the moussaka will be moist. Cook the meal in the oven preheated to 356 F. Bake it for 15 minutes. Then get rid of the tinfoil and continue baking the dish for 15-20 minutes.

You`re done. Wait until moussaka is warm, cut it into pieces and serve to the table.

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Author:
Chef Andrew
My name is Andrew. I am the chef of the site " Very Tasty». This is a real creative kitchen!
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