Savor the rich and comforting flavors of Greece with this Eggplant and Potato Moussaka. This traditional dish, featuring layers of tender eggplant, hearty meat, and creamy béchamel sauce, is perfect for a special family meal. Though it takes time to prepare, the result is a deliciously satisfying dish that’s well worth the effort.
Calories: 376.32 kcal per serving
Servings: 8
Cooking Time: 2 hours
Nutritional Information:
Protein: 13.46 g
Fat: 26.65 g
Carbohydrates: 19.88 g
Ingredients for 8 Servings:
- 17.6 oz (500 g) potatoes
- 1 large eggplant
- 4 tbsp vegetable oil
- 2 onions
- 1 garlic clove
- 14 oz (400 g) ground pork and beef mix
- 2 large tomatoes
- Pinch of dried rosemary
- Pinch of dried thyme
- Salt to taste
For the Sauce:
- 1 tbsp butter
- 1 tbsp flour
- 8.5 fl oz (250 ml) milk
- 5.3 oz (150 g) sour cream (20% fat)
- 1 egg
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
Instructions:
Cook the Potatoes:
Boil the potatoes in their skins in salted water until just tender, about 20-25 minutes. Do not overcook them. Once done, let them cool slightly, then peel and slice into 0.2-inch (5 mm) rounds.
Prepare the Eggplant:
Wash and dry the eggplant. Slice lengthwise into 0.2-inch (5 mm) thick pieces.
Place the eggplant slices on a baking rack, salt them, and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Sauté the Eggplant:
Heat 2 tbsp of vegetable oil in a pan. Fry the eggplant slices until lightly golden, about 3-4 minutes per side. Transfer to a bowl and set aside.
Cook the Filling:
In the same pan, add more oil if needed and sauté the finely chopped onions over medium heat until translucent.
Add the minced garlic and cook until the onion and garlic are golden.
Add the ground meat, rosemary, and thyme. Season with salt and pepper. Cook, stirring frequently, until the meat changes color, about 5-7 minutes.
Assemble the Moussaka:
Preheat the oven to 400°F (200°C).
Slice the tomatoes into rounds the same thickness as the potatoes.
In a greased baking dish, layer half of the potato slices, followed by the meat mixture, the remaining potatoes, and the eggplant slices. Top with the tomato slices.
Make the Béchamel Sauce:
In a saucepan, melt the butter. Stir in the flour and cook, stirring constantly, until golden, about 2-3 minutes.
Gradually whisk in the milk, stirring continuously to prevent lumps. Bring to a boil and cook until thickened, about 3-5 minutes.
Remove from heat and stir in the sour cream and beaten egg. Season with nutmeg, salt, and pepper.
Bake the Moussaka:
Pour the sauce over the assembled moussaka. Gently tap the dish on the counter to allow the sauce to seep through the layers.
Bake in the preheated oven for 35-40 minutes, until the top is golden brown.
Serve:
Let the moussaka cool slightly before cutting into portions. Serve directly from the baking dish.
Housewife Tip:
Eggplant, meat, and béchamel sauce are essential components of moussaka. You can choose beef, lamb, or pork for the meat. Some variations include layering fresh sliced tomatoes or mixing them with the meat. The key is to ensure the moussaka is flavorful, juicy, and aromatic.
Helpful Tip:
For a lower-calorie moussaka, you can roast the eggplant instead of frying, replace the potatoes with roasted bell peppers, and use a mixture of sour cream, egg, and grated young cheese instead of a flour-based béchamel sauce. This version is quicker and easier to prepare.
Fun Fact:
While making moussaka takes time, it can be prepared in advance, fully cooled, cut into neat portions, and reheated. This actually improves the flavor as the ingredients meld together. Baking moussaka in a rectangular dish makes it easier to cut equal portions.
