Layers of cooked aubergine slices alternating with a mixture of minced lamb meat, 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.
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|1/2||onions, finely chopped||100 g|
|1 clove||garlic, finely chopped|
|2||aubergines / eggplants, large size, sliced into 7 mm thick slices||900 g|
|1 tbsp||olive oil||15 mL|
|460 g||lean ground lamb|
|1/2 cup||red wine||125 mL|
|1 1/2 cup||canned tomatoes (diced)||380 g|
|1/2 tbsp||dried oregano||1 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|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|
Cook the meat filling
Preheat the oven to 195°C/375°F. Prepare the vegetables: finely chop the onion and garlic; slice the aubergines into 7 mm thick slices.
Cook the aubergines
Cook the béchamel sauce
Assemble and bake
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).
per 1 serving (390 g)
% Daily Value
|Milk and Alternatives||½|
|Meat and Alternatives||3|
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