Greek layered casserole with eggplant, spiced meat, and creamy béchamel topping.
Ingredients
Scale
Measurement units
- large eggplants
- ground lamb
- onion, diced
- garlic
- crushed tomatoes
- tomato paste
- red wine
- cinnamon
- allspice
- butter
- flour
- milk
- nutmeg
- egg yolks
- kefalotyri or Parmesan
- olive oil
Ingredients
Scale
Measurement units
- large eggplants
- ground lamb
- onion, diced
- garlic
- crushed tomatoes
- tomato paste
- red wine
- cinnamon
- allspice
- butter
- flour
- milk
- nutmeg
- egg yolks
- kefalotyri or Parmesan
- olive oil
Instructions
Prepare the eggplant
Prepare the eggplant
Make the meat sauce
Make the meat sauce
Build the base
Build the base
Tomorrow's Meal
Moussaka Crispy Cake with Yogurt
Cold moussaka sliced thick and pan-fried until the edges are golden and crackling, served with cool yogurt and fresh herbs
You'll need to pick up:
Olive oil for fryingGreek yogurtFresh mint or oreganoLemon wedges
Quick overview:
- 1.Cut cold moussaka into 1.5-inch thick slices or 3-inch squares
- 2.Heat 2 tablespoons olive oil in a large skillet over medium-high heat
- 3.Fry moussaka pieces 3-4 minutes per side until exterior is golden and crispy
- 4.Transfer to a warm plate
- 5.Serve hot slices topped with a dollop of cold Greek yogurt, fresh herbs, and a squeeze of lemon
Before you cook
Cook notes
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