Baz's Moussaka
Ingredients
- 2 tablespoons olive oil ⓘ
- 2 medium onions, finely chopped ⓘ
- 2 garlic cloves, crushed ⓘ
- 1 kg ground beef ⓘ
- 2 (400 g) cans chopped tomatoes ⓘ
- 12 cup red wine ⓘ
- 34 cup pitted kalamata olive, chopped (approx 175g) ⓘ
- 1 teaspoon dried oregano ⓘ
- 2 teaspoons dried basil ⓘ
- 1 teaspoon ground cinnamon ⓘ
- salt (say, 1/2 teaspoon) ⓘ
- 600 g potatoes, peeled & sliced into 1/4 inch slices ⓘ
- 1 14 kg eggplants ⓘ
- 34 cup breadcrumbs ⓘ
- 34 cup grated parmesan cheese ⓘ
- 34 cup grated tasty cheddar cheese ⓘ
- 70 g butter
- 2 tablespoons flour ⓘ
- 2 cups hot milk ⓘ
- 2 eggs, lightly beaten ⓘ
- 12 cup grated kefalograviera cheese (or 1/2 cup parmesan cheese, if unavailable)
Instructions
- Turn the oven on to 180C .
- In large fry pan or wok heat the olive oil over medium heat and gently saute the onion and garlic for 5 minutes.
- Add the ground beef and cook until lightly brown, breaking up the lumps as you go.
- Add tinned tomatoes, red wine, olives, oregano, basil, cinnamon and salt (if using).
- Stir, cover and simmer for 30 minutes.
- (If it is too runny at the end, remove lid and reduce til desired consistency.
- ).
- While sauce simmers, oil the bottom of 30cm x 20cm lasagna dish and line with overlapping potato slices.
- Spray potatoes with olive oil and put into preheated oven for 25 minutes.
- Peel some strips off the eggplant long-wise with a vegetable peeler and cut across into 1/4 inch slices.
- Put the eggplant slices on a tray and spray with olive oil.
- Cook under the grill until brown.
- Turn and repeat.
- While the eggplant is cooking, melt the butter in a small non-stick saucepan over low heat.
- Mix in the flour and stir quickly and cook until smooth (about 3 minutes).
- Remove from heat.
- Add hot milk to the saucepan, stirring quickly and return it to the heat.
- Cook, stirring constantly, until thick and bubbly.
- Remove from heat and allow to cool for 5 minutes.
- Remove dish with potatoes from the oven when cooked and put a layer of eggplant slices over the potatoes, using half the eggplant slices.
- Sprinkle with some of the breadcrumb/cheese mix (about 1/4 of it).
- Spread half the meat sauce over, followed by the rest of the eggplant slices.
- Sprinkle with some more of the breadcrumb/cheese mix (another 1/4 of it).
- Spread the rest of the meat sauce over,followed by the rest of the breadcrumb/cheese mix.
- Add the egg mixture and kefalograviera cheese to the Bechamel sauce mixture and whisk until smooth & fluffy.
- Top the moussaka with the Bechamel sauce.
- Bake in the oven at 180C for 45 minutes or until golden brown on top.
Nutrition & Diet Analysis (per serving)
1489
kcal
74% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).