
Greek Lamb Moussaka
Rated 5 stars by 1 users
Category
Prep-ahead & reheat
Servings
6
Prep Time
30 minutes
Cook Time
45 minutes
Calories
563
Moussaka is to the Greek what Lasagna is to Italians. It is a bit of a labour of love as it takes three steps to assemble. However, it’s also pretty easy to make and the perfect meal to prep in advance. Simply keep refrigerated for a day or two or frozen for longer, and then bake in the oven before serving during the week.
Isabellle Dunn
Ingredients
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5-6 tbsp coconut oil
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1 tsp cinnamon
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1 tbsp tomato paste
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400 g canned tomatoes
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100 g all-purpose flour
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1 pinch nutmeg, ground
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½ tsp salt & pepper
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500g lamb mince
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2 eggplants
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100g butter
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750ml milk
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200g cheese, grated
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1 egg yolk
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1 cup onion, diced
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1 cup carrot, diced
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1 tsp garlic, minced
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1 tbsp parsley, chopped
Pantry
Fridge
PreppedFRESH
Directions
Slice the eggplants, brush or coat lightly with olive oil using your hands and pop under the grill until lightly browned. Set aside in a plate lined with paper towels to drain from excess oil.
For the meat Sauce, place a frying pan over high heat and add a splash of cooking oil. Cook the onion and carrot until soft. Add the ground meat, break it up with a wooden spoon and sauté for 2-3 minutes until golden brown. Add the garlic, cinnamon, parsley, tomato paste, chopped tomatoes. Lower heat and simmer for 5-10 minutes until the sauce thickens. Season with salt and pepper.
For the bechamel sauce, place a sauce pan over medium heat and add the butter to melt. Add the flour and whisk until it soaks up all the butter. Gradually add the milk while continuously whisking to prevent lumps. Once nice and thick, remove from heat, whisk in the egg yolk, add nutmeg, salt, pepper, half the cheese and mix well.
Now time to assemble. Preheat the oven to 180* C/ 350* F. In baking tray, spread a layer of eggplants and top with a layer of the ground meat sauce. Cover with the béchamel sauce, spreading it evenly and sprinkle with the rest of the grated cheese. Bake for 35-40 minutes, or until the top is crispy and brown. Sprinkle a bit of parsley on top and allow to cool before serving as it will not only help bring all the favours together, but it also be much easier to serve.
Recipe Video
Nutrition
Calories 563, Fat 40.8 grams, Cholesterol 87 milligrams, Sodium 292 milligrams, Carbs 28.3 grams, Protein 24 grams