I got some more egg plants at the farmers market on the weekend. I have been wanting to try a moussaka for a while now and I took this opportunity to make it. Moussaka is dish that typically has three layers; a layer of vegetables (commonly eggplant or aubergines), a layer of meat sauce and a layer of white sauce. This was my first time eating and making moussaka. It turned out pretty good. It was pretty easy to make (even if it took a while), and it was tasty. I really liked the way that the cinnamon in the meat sauce and the nutmeg in the bechamel sauce added a really amazing spiced aroma to this savory dish. I will definitely be making this dish again.
- 1 pound ground beef
- 1 onion (chopped)
- 4 cloves garlic (chopped)
- 1 can of pureed tomatoes
- 1/2 cup white wine
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon cinnamon
- 1 bay leaf
- salt and pepper to taste
- 1 eggplant (sliced into 1/4 inch thick slices)
- 2 cups bechamel sauce
- 1/2 cup pecorino (grated)
- 1/4 cup bread crumbs
- Brown the ground beef in a pan.
- Remove the ground beef from the pan reserving a bit of the grease in the pan.
- Add the the onions and saute until translucent.
- Add the garlic and saute until fragrant.
- Add the ground beef, tomatoes, wine, basil, oregano, cinnamon, bay leaf, salt and pepper, cover and simmer for 20 minutes.
- Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.
- Place the eggplant on the bottom of a baking pan.
- Pour the meat sauce onto the egg plant.
- Melt the most of the cheese in the bechamel sauce.
- Pour the bechamel sauce onto the meat sauce.
- Top with the bread crumbs and the remaining cheese.
- Bake in a 350F/180C oven for 30 minutes or until the top is golden brown.
Peter M says
Bravo Kevin, you’re doing “Greek” very well!
i found your site on Ruth’s blog
you have a very good blog too, and this dish is great combination of eggplant and white sauce seems to be great.
i have one question we do not eat beef so is there anything else that goes well with this chicken?
pls let me know.
I’ve been trying to work more eggplant into the menus…’tis the season, after all! This looks yummy – and easy!
Moussaka!!!!! Love all things Greek. The only additional layer I have in mine that I tried in a small Zagorian village on mainland Greece was potatoes. Go figure. Other than that our recipes are the same. Can’t improve on perfection!!! Sure looks tempting!!! Once the weather cools down……..
Hi Kevin… Just like you, I tried Moussaka at home for the first time and posted about it too, we LOVED it. It was a while ago, I think before you started reading my blog… check it out Moussaka
Patricia Scarpin says
I’ve been meaning to try Moussaka for as long as I can remember – yours looks so good, Kevin!
You have got to stop making these gorgeous eggplant dishes. I don’t like eggplant, but you make it look so good, I might have to try it again!
Mahek: I have seen moussaka recipes that use ground lamb. I would imagine that ground chicken, turkey or even pork would also work.
Eli Edmundson says
The cinnamon in Moussaka really makes it for me, but like the early commenter I always add potatoes, I preboil them a little, cool then cut and layer, makes it a full and hardy meal. I’ve been toying with the idea of building some in ring molds for an elegant presentation. You’ve made me hungry for Moussaka again!
wow this is great i love moussaka
i start my bottom layer with potato then mince then egg plant then mince then zucchini then mince the top with the potato top with the white sauce
looks/sounds tasty, although id usually put 2 layers of eggplant, and meat. Also id use a blend of pecorino and mozzerella. I also use more nutmeg than cinnamon.
Love the name, sounds like a party in your tummy. lol
Thanks for great looking recipe Kevin, Moussaka is one of my favorite dishes, if you would like to try Turkish version moussaka, check out my musakka recipe http://carte-du-jour.blogspot.com/2010/04/light-zucchini-musakka-kabak-musakka.html
hello, good morning,
I was lucky today, as the term to find your blog
kitchen, very complete, I like to follow you to your fallout
see you soon, greetings
All of the eggplant at the bottom layer ? I guess I remember this recipe with eggplant layered in the middle, also ~ and maybe on top. The eggplant layers replace pasta layers in the traditional Italian lasagna? Making one for this year's holidays, so am wishing for the perfect layer config'! The seasonings are right on.