Greek Moussaka

Greek Moussaka Image by: Greek Moussaka Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2006

Ingredients

  • 6 Yukon Gold potatoes (2-1/2 lb/1.25 kg)
  • 1 eggplant (1-1/4 lb/625 g)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cup shredded kefalograviera cheese
  • 1 1/2 cup shredded Gruyère cheese
Bolognese Sauce:
  • 2 lbs lean ground lamb
  • 2 lbs lean ground beef
  • 2 onions chopped
  • 4 cloves garlic minced
  • 4 teaspoons dried oregano
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1 can tomato
  • 1 cup red wine
  • 1 can tomato paste
Béchamel Sauce:
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch grated nutmeg

Method

Bolognese Sauce: In shallow Dutch oven, sautee 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°F (230°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°F (180°C) oven until browned and bubbly, about 1 hour. Let stand for 10 minutes; cut into squares.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 523 mg
  • Protein 23 g
  • Calories 411.0
  • Total fat 21 g
  • Cholesterol 72 mg
  • Saturated fat 9 g
  • Total carbohydrate 32 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Greek Moussaka

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