Greek Moussaka

Greek Moussaka

From the Hotel Grande Bretagne in Athens comes this definitive casserole featuring eggplant and potatoes. The cheese of choice is kefalograviera (or graviera) made from a mixture of cow, goat and sheep's milk. A good substitute is Gruyere.

Ingredients

6 (2-1/2 lb/1.25 kg) large Yukon Gold potatoes
1 (1-1/4 lb/625 g) large eggplant
3 tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1-1/2 cups (375 mL) shredded kefalograviera cheese or Gruyère cheese

Bolognese Sauce:
2 lb (907 g) lean ground lamb or lean ground beef
2 onions, chopped
4 cloves garlic, minced
4 tsp (18 mL) dried oregano
1-1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground allspice
1 28 oz can (796 mL can) tomatoes
1 cup (250 mL) red wine
1 can (5-1/2 oz/156 mL) tomato paste

Béchamel Sauce:
2 tbsp (30 mL) butter
1/3 cup (75 mL) all-purpose flour
3 cups (750 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 Pinch grated nutmeg

Preparation

Bolognese Sauce: In shallow Dutch oven, saute lamb over medium-high heat, breaking up with spoon, until no longer pink, about 10 minutes. Drain fat from pan.

Add onions, garlic, oregano, cinnamon, salt, pepper and allspice to pan; fry over medium heat until onion is softened, about 5 minutes.

Add tomatoes, mashing to break into small pieces. Add wine and tomato paste; bring to boil. Reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 30 minutes.

Meanwhile, peel potatoes and eggplant; cut into 1/2-inch (1 cm) thick slices. Arrange in single layer on parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 450 degrees F (230 degrees C) oven, turning once, until tender and golden brown, about 30 minutes.

Béchamel Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk; cook, whisking often, until boiling and thickened enough to coat back of spoon, about 12 minutes. Add salt, pepper and nutmeg.

Spread 1 cup (250 mL) of the Bolognese Sauce in 13- x 9-inch (3 L) glass baking dish. Layer with half of the potatoes, 2 cups (500 mL) of the Bolognese Sauce, all of the eggplant, 2 cups (500 mL) of the Bolognese Sauce, remaining potatoes and remaining Bolognese Sauce. Spread Béchamel Sauce over top. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Add 40 minutes to baking time.)

Sprinkle with cheese. Bake in 350 degrees F (180 degrees C) oven until browned and bubbly, about 1 hour. Let stand for 10 minutes; cut into squares.

Servings: 12

Tags: eggplant, greek food, lamb, potatoes

Nutritional Info

approx. per serving

cal411

pro23 g

total fat21 g

sat. fat9 g

carb32 g

fibre4 g

chol72 mg

sodium523 m

%RDI-

calcium25%

iron23%

vit A12%

vit C32%

folate19%

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