Moussaka is the signature dish of Greek cuisine: layers of roasted eggplant, lamb spiced with cinnamon and tomato, and a layer of baked golden bechamel. It is a celebration dish that requires some time but the result is unmatched.
Mediterranean
Eggplant and lamb moussaka with bechamel
Traditional Greek moussaka with eggplant, spiced lamb and bechamel. Festive, comforting dish full of Mediterranean flavor
- Grecia
- Main course
- High protein
- High fiber
- Low sugar
- medium-high
- lactose
90 min
Tiempo total
30 min
Preparation
60 min
Cooking
6
Servings
Nutrition per serving
- Calories 480 kcal
- Protein 28 g
- Fiber 5 g
- Carbohydrates 24 g
- Fat 28 g
- Sodium 560 mg
Story behind the dish
Preparation
Eggplant and lamb moussaka with bechamel is a Greek preparation with high difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 3 large sliced eggplants.
- Have ready: 500 g of minced lamb.
- Have ready: 400 g of crushed tomato.
- Have ready: 1 large onion, chopped.
- Have ready: 2 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
Salt the eggplant slices and let them drain for 20 minutes; dry and roast in…
Salt the eggplant slices and let them drain for 20 minutes; dry and roast in oven 200 °C 15 min. In demanding recipes, do not improvise times: precision makes the difference
Sauté onion and garlic; add the lamb and brown well
Add tomato, cinnamon and oregano; cook 20 min. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
Prepare the bechamel: melt butter
add flour, cook 2 min; Pour the milk little by little, stirring. Season with nutmeg; off the heat add yolks and cheese. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference
Go slowly and confirm texture, aroma and color before moving to the next step
In baking dish (25x35 cm): layer of eggplant
meat, eggplant, meat, eggplant final. In demanding recipes, do not improvise times: precision makes the difference
Cover with the bechamel and smooth with a spatula
Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference
Go slowly and confirm texture, aroma and color before moving to the next step
Bake at 180°C for 40-45 minutes until the surface is golden brown
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
Let it rest for 15 minutes before cutting to keep its shape
In demanding recipes, do not improvise times: precision makes the difference
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