This is a traditional Greek dish which can be made in many different ways. Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world including in the Middle East.

Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, and I have see on the internet also vegetarian versions with no meat at all. Moussaka is traditionally served in very large portions and it is a heavy dish.

No one ever said it was easy, but it’s worth the effort!

This is our version of Moussaka and it is a high calorie and high carb dish! When we used to eat low carb we just replaced the potatoes with another portion of eggplant.

Notes:

• In Greece, Moussaka is most often made with ground lamb
• Moussaka can be prepared right up to the part before you add the béchamel and refrigerated overnight. The next day, prepare and add the béchamel sauce and cook.
• It can also be completely cooked and cooled, then frozen and reheated in the microwave.

INGREDIENTS

Serves 3 – 4

400 gms minced beef

3 medium globe eggplants

5 medium potatoes

1 can peeled tomatoes

2 tbsp tomato puree

1 medium onion

3 cloves garlic

1/4 tsp cumin powder

1/4 tsp cinnamon powder

2 tsp oregano flakes

Shredded mozzarella cheese

Olive oil

For the Béchamel:

3 – 4 tbsp butter

1 1/2 tbsp flour

400 – 500 ml fresh or UHT milk

salt to taste

DIRECTIONS

(1) Prepare the vegetables

Wash eggplants and trim off stems. Cut them into 1/2” slices across and put them in a large bowl or on a tray. Sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and put them under the grill on a baking tray until lightly browned and soft. Remove and set aside to cool.

There are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.

Wash the potatoes and boil them with their skins until medium soft. Soak in cold water then peel off the skins. Slice the potatoes approximately 1/2 cm thick.

Puree the canned tomatoes using a hand blender.

(2) Prepare the meat sauce

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tbsp of oil. Sauté the onions and garlic until the onions are translucent. Add the meat and continue to sauté until all the water is gone and the meat lightly browned. Add the canned tomato , tomato puree, salt, cumin, cinnamon, oregano and mix well. Reduce heat, cover, and let simmer until all the liquid has been absorbed, about 45 minutes to an hour. Check frequently to make it doesn’t stick to the pan or burn.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove from heat, set aside uncovered until ready to use.

(3) Build the Moussaka

Divide the meat sauce into two equal parts.

In an ovenproof casserole dish arrange a layer of the grilled eggplant slices overlapping them to cover the base of the dish. Pour half the meat sauce over the eggplant slices and spread evenly. Next arrange the potato slices over the meat sauce, overlapping them as well (or more eggplant slices if making the low carb version). Pour the other half of the meat sauce and top with the balance of the potato slices.

So, remember: the layers are eggplant slices, meat sauce, potato slices, meat sauce, potato slices.

Preheat the oven to 350°F (180°C).

(4) Prepare the Béchamel sauce

Heat the butter over a medium fire and when melted, add the flour. Stir for approximately 5 minutes on a slow fire. DON’T LET IT TURN BROWN OR BURN.

Add a little milk and stir. Keep adding the milk and stirring until a smooth consistency is achieved. You may need 400ml milk or more. Add some salt and remove from heat.

Immediately pour the béchamel sauce carefully and evenly over your moussaka. Sprinkle the shredded cheese on top of the Béchamel and bake for 30 minutes.

Remove the moussaka from the oven and allow to cool for 20-30 minutes.

Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Serve with a green salad and crusty bread.