Y’all ready for some tasty Greek food? Today we’re talking about moussaka! This dish is a staple in Greek households, and for good reason - it’s delicious! Let’s get started.
Classic Moussaka
What You’ll Need:
- 1 eggplant
- 1 large potato
- 1 large onion
- 3 tablespoons olive oil
- 1 pound ground beef
- 2 tablespoons dried oregano
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup red wine
- 1 can (14 oz) diced tomatoes
- 1 cup breadcrumbs
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1 egg
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F. Slice the eggplant and potato into thin rounds and set aside.
- Chop the onion and sauté in olive oil until translucent. Add the ground beef and cook until browned.
- Stir in the oregano, cinnamon, and nutmeg. Add the red wine and diced tomatoes, and simmer for 10 minutes.
- Layer half of the eggplant and potato slices in a baking dish. Add the beef mixture on top, and then layer the remaining eggplant and potato slices.
- Mix the breadcrumbs with salt and pepper, and sprinkle over the top of the casserole.
- Bake for 45 minutes, or until the vegetables are tender and the top is golden brown.
- While the moussaka is baking, make the béchamel sauce. Melt the butter in a saucepan and whisk in the flour until smooth. Slowly add the milk and whisk constantly until the mixture thickens. Remove from heat and whisk in the egg.
- After the moussaka is done baking, let it cool for a few minutes before cutting into slices. Serve with the béchamel sauce on top.
Greek-Inspired Moussaka
What You’ll Need:
- 1 zucchini
- 1 large onion
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 1 can (14 oz) diced tomatoes
- 4 eggs
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon ground nutmeg
Instructions:
- Preheat oven to 350°F. Slice the zucchini and onion into thin rounds and set aside.
- Chop the onion and sauté in olive oil until translucent. Add the ground lamb and cook until browned.
- Stir in the thyme, rosemary, salt, and black pepper. Add the red wine and diced tomatoes, and simmer for 10 minutes.
- Layer half of the zucchini and onion slices in a baking dish. Add the lamb mixture on top, and then layer the remaining zucchini and onion slices.
- Mix the eggs, milk, flour, Parmesan cheese, and nutmeg together in a bowl. Pour over the top of the casserole.
- Bake for 45 minutes, or until the vegetables are tender and the top is golden brown.
- Let the moussaka cool for a few minutes before serving.
Hope y’all enjoy these moussaka recipes! They’re a bit of work, but trust us, the end result is so worth it.
