Moussaka is an eggplant-based dished of the Balkans, the Mediterranean and the Middle East. It has different variations according to the nation, however they are all based on fried eggplants, and tomato with minced meat.
The Greek version, which is the best known one, is made of a layer of eggplant, one of meat and tomato sauce and a final layer of bechamel sauce, baked in the oven and served at room temperature. I do like it with a layer of potatoes too, which is how my grandma used to make Moussaka!
I prepared it for the Fourth of July party and people seemed to like it a lot. I do think it is a very tasty dish perfect for parties.
- 2 eggplant
- 2 potatoes
- 300 g ground beef (the Greek recipe uses lamb)
- 200 ml tomato sauce
- 1 cup Bechamel Sauce
- 50 g pecorino cheese
- 1/2 cup white wine
- 1/4 cup chopped onion
- 1 tbsp butter
- olive oil, salt and pepper
Wash and slide the eggplants
Fry them in hot oil.
Wash, peel and sautee the potatoes till soft (add salt)
In a skillet heat oil and onion, add the ground meat, adjust with salt.
Pour in the white wine and let evaporate and then add the tomato sauce with 1 tsp of salt. Cover with a lid and cook for about 20-30 min.
Slightly butter a baking pan. Lay down a layer of potatoes
Then one of eggplants
Cover with half of the meat sauce
Add one more layer of eggplant and finally cover with bechamel sauce.
Sprinkle on top some pecorino cheese and bake for about 40 min at 180 C
Let it cool down, cut and serve.
One serving provides:
- Calories: 386 (from fat 266 )
- Fat: 29 g
- Carbohydrates: 15 g
- Protein: 14 g