Greek Moussaka is a yummy Mediterranean dish made with eggplant, ground beef, tomatoes, cheesy white sauce and spices. This mouth-watering dish will load your body with dietary fibre, vitamins, minerals and of course with protein, which helps to build and repair our body’s tissues.
Impress your family and friends with this exceptionally tasty Greek dish!
- 1 medium size eggplant 8-10 inches long
- 1 onion, chopped
- 2 cloves garlic, minced
- 400 g lean beef mince
- 400 g can diced tomatoes
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 1/2 tbsp flour
- 2 tbsp olive oil
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1/2 tsp dried oregano
- sea salt and freshly ground black pepper to taste
- chopped parsley to garnish (optional)
How to make Greek Moussaka?
Heat the oven grill to medium. Wash eggplant, cut off the ends and cut them lengthways into ¼ in slices. Spray the eggplant with olive oil and grill for 3-4 minutes on both sides until browned. Set aside.
Peel and chop the onion. Mince garlic cloves. Heat olive oil in a frying pan. Add garlic and onion and cook until soft. Add minced beef and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, nutmeg, cinnamon, dried oregano and allow to simmer gently for 20 minutes. Season to taste with sea salt and freshly ground black pepper.
Prepare the sauce: In a non-sticking pan melt the butter, add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until well combined. Bring to the boil and cook, stirring, on a low heat for 5-7 minutes or until thicken. Remove from heat. Stir in the parmesan cheese and season with salt and pepper.
Preheat the oven to 200C/400F. Place slices of grilled eggplant in the bottom of a baking dish then top with beef mixture and pour over the white sauce. Bake for 20 minutes, then set the oven grill to medium and bake for another 3-5 minutes or until golden.
Allow to stand for 7-10 minutes, garnish with chopped parsley before serving.