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Moussaka – a Greek Casserole

time
55M
person
4

The traditional recipe for moussaka is very popular in Greece. It’s low in calories and very nutritious. This delicacy is served in most 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 of baked or fried eggplants. Traditionally these vegetables weren’t peeled as once you bake them, the skin becomes much softer. Therefore, it won’t spoil the taste of the dish! If you’re going to cook the classic version of the dish, you should choose eggplants without any dark spots. Usually this vegetable is cut into long and thin slices.
  2. To avoid the taste of the dish being bitter, leave these slices in a bowl in cold salty water for 20 minutes before cooking, then wash them in cold water. Cook them in a tray, covered with baking paper. I recommend that you also lubricate the slices of the eggplant on both sides to avoid sticking.
  3. Now let’s get down to cooking the meat filling. Fry minced beef in a pan with olive oil. Stir the meat constantly. Peel the 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 can choose to use red wine, white wine or even brandy.
  5. Add spices to taste. I like using bay leaves, oregano, pepper, cinnamon, lemon zest and red hot chili peppers.
  6. Lower the heat. The minced meat should be ready. It should be dry and soft.
  7. Next, prepare the classic Béchamel sauce. Preheat a pot with melted butter. Add the flour into the pot and whip the mixture. Boil everything, stirring constantly. The sauce should be quite thick.
  8. Take the pot off the stove and slowly add milk into it.
  9. You can use it as it is, or make the recipe more interesting, adding nutmeg, egg yolk or grated cheese.
  10. Lubricate the bottom of a deep tray with 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. Next, add one more layer of eggplants. You may repeat these layers for several more times, until you use up all the ingredients, ending with cheese.
  13. Before baking, you may cover the baking tray with tinfoil. This will make the moussaka moister. Bake the dish in an oven, preheated to 356 F, for 15 minutes. Remove the tinfoil and continue baking the dish for another 15-20 minutes.

Allow a few minutes for the moussaka to cool down from being piping hot, then cut it into pieces and serve.
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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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