AUTHENTIC GREEK MOUSSAKA RECIPE | ALLRECIPES
This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by Allrecipes Member
Categories Greek Recipes
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Cook Time 1 hours 35 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Nutrition Facts : Calories 617.3 calories, CarbohydrateContent 32.9 g, CholesterolContent 172.8 mg, FatContent 44.1 g, FiberContent 10.7 g, ProteinContent 25.9 g, SaturatedFatContent 18.5 g, SodiumContent 678.3 mg
WHITE SAUCE RECIPE - BBC FOOD
This basic white sauce recipe is so versatile, and can be dressed-up or dressed-down for any occasion. Add cheese, or flavour the milk with onion or bay. Each serving provides 657 kcal, 23g protein, 46g carbohydrates (of which 27g sugars), 43g fat (of which 27g saturates), 1g fibre and 2.1g salt.
Provided by BBC Food
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed.
- Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more milk.
- When all the milk is added bring to the boil. Simmer gently for 8-10 minutes and season with salt and white pepper.
Nutrition Facts : Calories 657kcal, CarbohydrateContent 46g, FatContent 43g, FiberContent 1g, ProteinContent 23g, SaturatedFatContent 27g, SugarContent 27g
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