RecipesMagazine

Moussaka

Moussaka
Moussaka might be just the main course you are searching for. This recipe serves 8. This recipe covers 50% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 45g of fat, and a total of 731 calories. If you have butter, kosher salt and pepper, parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

1
Preheat the oven to 450 degrees. Trim the eggplants and cut lengthwise into 1/2-inch-thick slices. Arrange on 2 large foil-lined baking sheets; brush generously with 1/2 cup olive oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
EggplantEggplant
Olive OilOlive Oil
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
OvenOven
2
Bake until soft, about 30 minutes.
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OvenOven
3
Heat the remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium-high heat; add the chard and season with salt and pepper. Cook, stirring, until wilted, about 4 minutes.
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Olive OilOlive Oil
Swiss ChardSwiss Chard
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Dutch OvenDutch Oven
4
Transfer to a colander and let cool; squeeze out excess moisture and set aside.
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ColanderColander
5
Wipe the pot dry; add the butter and melt over medium-high heat.
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ButterButter
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PotPot
6
Add the onion; cook until golden, about 4 minutes.
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OnionOnion
7
Add the garlic and cook 1 more minute.
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GarlicGarlic
8
Add the lamb, breaking it up into pieces, with the oregano, cinnamon, nutmeg, 2 teaspoons salt and pepper to taste; cook until the meat is slightly browned, about 2 minutes.
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Salt And PepperSalt And Pepper
CinnamonCinnamon
OreganoOregano
NutmegNutmeg
LambLamb
MeatMeat
9
Add the wine and cook, stirring, until the meat is cooked but still slightly pink, 1 more minute.
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MeatMeat
WineWine
10
Add the diced tomatoes, tomato paste, Worcestershire sauce and bay leaves; bring to a simmer, cover and cook for 30 minutes.
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Worcestershire SauceWorcestershire Sauce
Tomato PasteTomato Paste
Bay LeavesBay Leaves
TomatoTomato
11
Meanwhile, lightly oil a 9-by-11-inch casserole dish and sprinkle with the breadcrumbs.
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12
Place the potato slices in the dish; pat dry with paper towels and season with salt and pepper.
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PotatoPotato
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13
As the sauce continues to cook, make the cheese custard: Melt the butter over medium heat.
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CustardCustard
ButterButter
CheeseCheese
SauceSauce
14
Whisk in the flour, cooking slightly to form a soft paste. Off the heat, whisk in the milk, nutmeg and 2 teaspoons salt. Return to the heat and bring to a boil, whisking.
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15
Remove from the heat again; stir in 1 cup cheese, cool slightly, then whisk in the eggs and egg yolks.
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16
Reduce the oven to 350 degrees.
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OvenOven
17
Layer half of the eggplant on top of the potatoes. Cover with half of the meat sauce, then half of the chard. Repeat with the remaining eggplant, meat sauce and chard.
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EggplantEggplant
PotatoPotato
Swiss ChardSwiss Chard
SauceSauce
MeatMeat
18
Pour the custard sauce on top, then sprinkle with the remaining 1/2 cup kefalotiri cheese.
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CustardCustard
CheeseCheese
SauceSauce
19
Bake the moussaka, uncovered, until the custard is set and lightly browned, about 1 hour.
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OvenOven
20
Let rest 20 minutes before serving.
21
Photograph by Tina Rupp
DifficultyExpert
Ready In3 hrs, 20 m.
Servings8
Health Score58
Very Healthy
CuisinesMediterraneanEuropeanGreek
Dish TypesLunchMain CourseMain DishDinner
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