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Description

Moussaka is a traditional dish in the Balkans, Middle East, and Greece, in particular. It features eggplant, potatoes, and in some variants, ground meat. This moussaka recipe features a layer of fried potato slices covered with alternating levels of fried eggplant and ground lamb covered with a melty cheese sauce. The lamb is prepared separately in a dutch oven in a white wine tomato sauce featuring mint, cinnamon and cumin.

Ingredients

  • 3 potatoes (large, peeled and sliced into 1/2 cm. sheets)
  • 4 eggplant (medium, sliced into 1/2 cm. sheets)
  • salt
  • olive oil (for frying)
  • olive oil (drizzle)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1 onions (diced)
  • 2 garlic cloves (peeled and diced)
  • 1 leg of lamb (boneless and diced)
  • 400 grams crushed tomatoes
  • 150 milliliters white wine
  • 1 tablespoon tomato paste
  • 1 bunch fresh mint (diced)
  • 1 bunch fresh parsley (diced)
  • salt
  • 90 grams butter
  • 2 tablespoons flour
  • 375 milliliters milk
  • 1 eggs
  • 100 grams parmesan cheese (grated)
  • salt

Directions

  1. Put the eggplant slices into a bowl and sprinkle them with salt. Let them sit for 20 minutes to remove the bitterness then rinse well with water and set aside.
  2. Heat up 3 fingers width of olive oil in a skillet and fry the potato slices until lightly golden. Set aside.
  3. In batches, also fry the eggplant slices until golden in the same oil. Set aside.
  4. In a Dutch oven, add a drizzle of olive oil. Sprinkle in the cinnamon and cumin and heat up the spices until they become fragrant.
  5. Add the diced onion to the spices and saute a few minutes on low heat until softened. Add the garlic and lamb and stir to combine.
  6. Add in the crushed tomatoes, wine, tomato paste, mint, and parsley. Salt to taste and let simmer 20 minutes until thickened. Set aside.
  7. In another heavy-bottomed pot, melt the butter for the cheese sauce. Add the flour and whisk to remove any lumps.
  8. Add the milk to the cheese sauce bit by bit while whisking until the sauce has thickened.
  9. Remove the sauce from heat, add in the egg and Parmesan cheese, and salt to taste. Stir well.
  10. Preheat the oven to 200 degrees Celsius.
  11. Grease a baking dish.
  12. Line the bottom of the baking dish with all the potato slices, cover with a layer of meat sauce, then a layer of eggplant. Continue alternating eggplant and meat sauce finishing with eggplant.
  13. Cover the dish with the cheese sauce and bake 30 minutes until the top is golden and bubbly.
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NutritionView more

1000Calories
Sodium48%DV1160mg
Fat69%DV45g
Protein190%DV97g
Carbs19%DV56g
Fiber64%DV16g

PER SERVING *

Calories1000Calories from Fat410
% DAILY VALUE*
Total Fat45g69%
Saturated Fat20g100%
Trans Fat
Cholesterol325mg108%
Sodium1160mg48%
Potassium2890mg83%
Protein97g190%
Calories from Fat410
% DAILY VALUE*
Total Carbohydrate56g19%
Dietary Fiber16g64%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.