Greek Moussaka

September 29, 2013

Moussaka is a meaty eggplant dish that will fill your hunger, Eat Enjoy and Share

Ingredients

Eggplants and meat sauce:

5-6 medium globe eggplants
A pinch of salt (do not use salt substitute- salt is used to eliminate the bitter taste of the eggplants)
Olive oil for sautéing and broiling
3 medium sweet Vidalia onions, pilled and chopped into small pieces
3 cloves of garlic, minced
7 whole garlic cloves
black pepper, to taste
1/2 tsp of freshly ground cinnamon
1/8 tsp allspice
2 fresh bay leaves
3 cups ripe tomatoes chopped (substitute with 3 cups canned tomatoes with the juice, if desired)
1 cup whole wheat bread crumbs
½ cup red cooking wine
2.5 pounds (1.3 kg) of ground beef/or ground lamb
Grated Kefalotyri cheese for garnish (optional)

Béchamel sauce (6 cups) - Note: - When doubling the recipe, use no more than 3 yolks.

¾ cup plus 3 tablespoons of all-purpose flour
¾ cups of unsalted butter
6 cups hot whole milk (substitute 2% milk if preferred)
Sea salt to taste
Freshly ground black pepper to taste
½ tsp nutmeg

Directions Eggplant preparation: Wash eggplants and trim the steams. Peel off the skin and cut lengthwise into medium-sized pieces. Place in a large bowl and sprinkle liberally with salt. Cover and set...
See the full directions on my site

Nutritions

Calories
402

Sodium
374mg
15% DV

Fat
19g
29% DV

Protein
12g
24% DV

Carbs
42g
14% DV

Fiber
3g
13% DV