var_dump($adSection);

Veal Moussaka

0 Reviews
0% would make this recipe again

Layers of cooked aubergine slices alternating with a mixture of minced veal, in a tomato sauce, and covered with a thick béchamel sauce.

In its basic form, «moussaka» [pr. MOO-sah-kah] consists of sliced eggplant and ground lamb or beef that are layered, covered with a béchamel sauce enriched with eggs and/or cheese, then baked. It is a popular dish in Greece.

Preparation : 45 min Cooking : 30 min Standing : 10 min Cooking Dish : 20 X 28 X 5 cm
480 calories/serving
  • Can be done in advance
  • Can be frozen
  • Less easy
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1/2 onions 100 g
1 clove garlic
2 aubergines / eggplants, large size 900 g
1 tbsp olive oil 15 mL
460 g ground veal, lean
1/2 cup beef broth 125 mL
1 2/3 cup canned tomatoes (diced) 400 g
1/2 tbsp dried oregano 1 g
1 cup peanut oil, to fry the aubergines 250 mL
paper towels, to drain the aubergines
1/3 cup butter, unsalted, plus some to grease the baking dish 80 g
1/3 cup white flour (all purpose) 45 g
2 cups milk, partly skimmed, 2% 500 mL
1 1/2 cup Cheddar cheese, grated 120 g
1/4 cup bread crumbs 35 g
salt [optional]
ground pepper to taste [optional]

Method

Preheat the oven to 195°C/375°F.

The aubergines, meat filling and béchamel sauce are cooked separately then assembled and baked.

Prepare the vegetables : finely chop the onion and garlic; slice the aubergines into 7 mm thick rounds.

Cook the meat filling

Heat the oil in a pan over medium heat. Add the onion and garlic then sauté 2-3 min, until they become translucent. Increase the heat to medium-high then add the ground meat. Sear it until it looses its red colour, about 4-5 min, then break it up with a fork. In order to brown the meat, it is important not to stir it at the beginning, otherwise it will loose its juices and will «boil» rather than brown. Using a bulb baster, remove any juices released from the meat and reserve them.

When the meat is golden-coloured, pour in the broth and any reserved meat juices. Stir in the diced tomatoes and oregano. Season with salt and pepper. Let the mixture simmer uncovered about 30 min, until it thickens and is almost dry.

Cook the aubergines

While the meat is cooking, fry the aubergine slices in a pan with the hot peanut oil, working in batches, until the slices are golden brown on each side (about 4 min per slice). Set the aubergines on paper towels to drain.

Cook the béchamel sauce

Melt the butter in a saucepan over low heat. Add the flour and beat well using a whisk or a wooden spoon. Cook for 3 min, stirring constantly and taking care not to let it burn. Warm up the milk, then add it slowly while stirring thoroughly to avoid lumps. Cook over medium heat 4-5 min. Grate the cheese, then blend it into the sauce.

Assemble and bake

Grease a baking dish, then arrange half of the aubergines in the bottom of the dish. Add a little salt, then spread the meat mixture over the aubergines. Top with the remaining aubergines. Pour the béchamel sauce over the top aubergine layer. For a nice golden crust, sprinkle the top with the bread crumbs (or additional grated cheese if you prefer).

Cook in the middle of the oven about 30 min, until the top is golden and bubbling on the edges. Let cool 10 min before serving.

Remarks

The meat filling and the béchamel sauce can be made 2-3 days ahead. In that case, fry the aubergines, assemble the moussaka, and bake it just before serving. Alternatively, the whole dish may be made in advance and just rewarmed until heated through when ready to serve (the aubergines will then be softer).

Nutrition Facts Table

per 1 Serving (410g)

Amount

% Daily Value

Calories

480

Fat

29 g

45 %

Saturated 14.6 g
+ Trans 0.6 g

76 %

Cholesterol

130 mg

Sodium

440 mg

18 %

Carbohydrate

26 g

8 %

Fibre

4 g

16 %

Sugars

10 g

Protein

31 g

Vitamin A

34 %

Vitamin C

20 %

Calcium

32 %

Iron

19 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : ¾ serving
Milk and Alternatives : ¾ serving
Meat and Alternatives : 1 serving

Claims

This recipe is :
Source of  :
Copper, Vitamin C, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Manganese, Vitamin B1, Vitamin E
Excellent source of  :
Calcium, Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Milk and Alternatives ½
Meat and Alternatives 3
Fats 5

Leave a review

You have to be logged in to leave a review

Members' Reviews

0 Reviews (0 with rating only ) 0% would make this recipe again

This recipe is in the following categories

Veal | Main courses/Entrées | High Vitamin D | High Iron | Halal | Diabetes-friendly | High Fibre | High Calcium | Greek