greekutama· 8 servings
≈537 kkal · P 20.9g · L 3.6g · KH 105.2g (per recipe, TKPI estimate)
Musaka
Moussaka
Ingredients
- 2 large eggplants (about 1.5 kg), sliced 1 cm thick
- 4 medium potatoes (about 600 g), peeled and sliced 5 mm thick
- 500 g ground lamb (or beef-lamb mix)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup fresh parsley, chopped
- 100 g Kefalotyri or Parmesan, grated
- 100 g butter
- 100 g all-purpose flour
- 1 liter whole milk
- 1/4 tsp freshly grated nutmeg
- 3 egg yolks
- Salt and black pepper to taste
- Olive oil for brushing and frying
Instructions
- 1Salt eggplant slices generously, place in colander for 30 minutes to draw out bitterness, then pat dry thoroughly.
- 2Brush eggplant and potato slices with olive oil, bake at 200°C for 20 minutes until golden, turning once.
- 3For meat sauce: sauté onion in olive oil until translucent, add garlic, cook 1 minute. Add ground lamb, brown well breaking up clumps.
- 4Deglaze with wine, reduce by half. Stir in tomatoes, tomato paste, cinnamon, cloves, parsley, salt, pepper. Simmer 20 minutes until thick.
- 5For béchamel: melt butter in saucepan, whisk in flour, cook 2 minutes without browning. Gradually whisk in warm milk, simmer 5 minutes until thickened.
- 6Remove béchamel from heat, stir in nutmeg, half the cheese, then temper in egg yolks one at a time.
- 7In deep baking dish, layer half the potatoes, then half the eggplant. Spread meat sauce evenly. Top with remaining eggplant, then potatoes.
- 8Pour béchamel over top, smooth with spatula, sprinkle remaining cheese.
- 9Bake at 180°C for 45-50 minutes until golden brown and set.
- 10Rest 20-30 minutes before cutting to allow layers to set properly.
Source: llm-generated