Main Course

Greek Moussaka (non fried, lighter version)

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If you ever been to Greece or in the beautiful Greek Islands, you MUST have tried Moussaka at least once! 
It is a warm creamy cheesy vegetable lasagna. The original recipe has fried potatoes and fried eggplant but I decided to make a “lighter” version with boiled potatoes and grilled eggplants. 
This is not really a fast recipe since it has long cooking and preparation times, but it is relatively simple and it will give you a lot of satisfaction! 
 
I can assure you everybody will love it!
 
A last word about Béchamel Sauce: I know it can be found in every supermarket in nice and easy jars or cartons, but please PLEASE do not buy these pre-made white sauce called béchamel which is really not.
Béchamel Sauce is one of the easiest thing to make at home and even if in the beginning it appears to be a lot of work, I assure you that once you get used to and you learn to make it without weighting all the ingredients, it will become easy and it will give you a lot of satisfaction (imaging saying to your guests “I made the bèchamel myself”). 
You will surely note the difference in the taste and consistency.
 
 
Greek Moussaka
Serves 4
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients
  1. Eggplants 1.5kg (3lb)
  2. Potatoes 500g (1lb)
  3. Ground beef 900g (2lb)
  4. Onions 2
  5. Garlic 1-2 cloves
  6. EVO oil
  7. Ground cinnamon
  8. Salt, Pepper
  9. Red Wine
  10. Tomatoes 500g (1lb)
  11. Grated Parmesan 150g (2/3 cup)
For the Bechamel
  1. Milk 1l (4 cups)
  2. Butter 100g (1/2 cup)
  3. Flour 100g (3/4 cup)
  4. Salt, Pepper
  5. Ground Nutmeg
Instructions
  1. In a large pan drizzle some olive oil, add the chopped onions and mashed garlic to brown, then add the ground beef. Stir-fry until the meat is brown, then add half a glass of red wine and let it evaporate. Adjust with salt, pepper and a pinch of cinnamon.
  2. Reduce the heat and add the chopped tomatoes; cover the pan and let cook slowly for about 1 hour, stirring every now and then. If it dries to much, add a scoop of hot water.
  3. Peel the potatoes and cut them in medium thickness slices (about 1/2 cm), boil them in salted water for about 15 minutes, drain and set aside.
  4. Cut the eggplants in medium thickness slices as well. In a cup mix oil, salt and pepper; brush both sides of the slices and grill them. Set aside.
  5. Now prepare the Béchamel sauce: In a small pan melt the butter until it starts to bubble, then remove from heat and add the same amount of flour mixing well until it will turn in a light brown thick paste (which is called roux).
  6. Add the warm milk to the roux and cook on low heat stirring continuously until it starts to boil and become thicker. Then adjust with salt, pepper and ground nutmeg. Once it has the good thickness, remove from heat and let it rest. (If it becomes too thick you can add more warm milk).
  7. Now it's time to assemble it all! Butter the bottom of a 25x30 cm casserole and place the boiled potatoes, add a pinch of salt and pepper. On top place half of the grilled eggplants and half of the meat on top.
  8. Sprinkle with 2-3 tablespoon of the mixed grated cheese and add the remaining eggplants and the remaining meat on top. Sprinkle with cheese again then add all the béchamel sauce and spread well all over the casserole top. Finish with the remaining cheese.
  9. Bake in pre-heated oven at 180° C (350°F) for 40-45 minutes.
  10. Once the béchamel top is golden, remove from the oven and let it rest/cool down a little bit.
  11. Cut in squares and serve hot!
Cooking My Dreams http://cookingmydreams.com/
 

KALì OREXI!! 

 

 

Jessica - Cooking my Dreams

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I'm an Italian girl recently immigrated to the Netherlands with a true passion for food. I love traditional and simple Italian recipes but once in a while I enjoy experiment new ingredients and foreign flavors. This blog is my perfect escape to find happiness in the only place it could be found: THE KITCHEN!

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