Moussaka Recipe

Moussaka Recipe

Moussaka Recipe


3 hours 30 minutes

Details
  • Servings:   12
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • For the Béchamel:
  • 8 tablespoons unsalted butter (4 ounces; 120g)
  • 3/4 cup all-purpose flour (3.4 ounces; 96g)
  • 1 quart (945ml) whole milk
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 2 ounces (1/2 cup; 60g) shredded kefalotyri (see note)
  • 4 large egg yolks (60g)
  • For the Meat Sauce:
  • 2 tablespoons (30ml) vegetable oil
  • 2 pounds (910g) ground lamb or beef (at least 15% fat), or some combination (see note)
  • 2 medium yellow onions (1 pound; 455g total), diced
  • 4 medium garlic cloves (20g), minced
  • 2 tablespoons (1 ounce; 30g) tomato paste
  • 2/3 cup (160ml) dry red wine
  • One 28-ounce (794g) can whole peeled tomatoes
  • 1 cinnamon stick, broken in half
  • 3 whole cloves
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • For the Vegetables:
  • Vegetable oil, for frying
  • 2 medium eggplants (about 2 pounds; 910g total), sliced crosswise into 3/4-inch-thick rounds
  • 2 pounds (910g) Yukon Gold potatoes (about 5 medium potatoes), peeled and sliced into 1/4-inch-thick rounds
  • Kosher salt
  • To Assemble:
  • 2 ounces (1/2 cup; 60g) shredded kefalotyri, for topping (see note)
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