Mediterranean Moussaka
This recipe is perfect to cook on a “Prepping Sunday”, freeze and take out the morning you need it. It’s even better then bake straight away as the flavors have time to mingle together.
Servings Prep Time
8Servings 30Minutes
Cook Time
45Minutes
Servings Prep Time
8Servings 30Minutes
Cook Time
45Minutes
Ingredients
Chickpea Béchamel
Topping
Instructions
Base
  1. Preheat the oven to 375F/ 180C/ Gas Mark 4, and line 2 baking tray with baking paper. Set aside.
  2. Bring a pot of water to boil and had the potatoes in as they are (skins on and whole). Be sure the water covers the potatoes completely and cover with a lid. Boil them until a for can pierce to the center, drain them and let cool. When you can handle them, remove the skin and slice in 1 cm large slices. Set aside
  3. Slice eggplants length wise and put in a single layer on the pre-lined baking trays. Brush each sides with olive oil and sprinkle with salt and pepper. Pop trays in the oven and bake for 25 minutes.
  4. Chop the onion finely, heat a large pan with olive oil and add the onions with some salt. Sauté the onions until theey become translucent and fragrant. Add the oregano, nutmeg and cinnamon, and cook for 30-60 seconds before adding the ground beef. When the beef begins to brown add the tomato paste, honey, water or stock, salt and pepper. Cover the pan and let cook for 10 minutes.
Béchamel Sauce
  1. To a medium sauce pan, add all the Béchamel sauce ingredients over medium heat. When you reach a boil, reduce the heat and let simmer for 5 minutes. Turn of the heat, and carefully use a hand blender (see note 1) to obtain a smooth texture. Set aside.
Assembling and Baking
  1. In a large baking pan or casserol dish, start assembling the moussaka by laying the potatoes all over the bottom. Sprinkle salt on top. Add a layer of eggplants over followed with the beef mix, repeat until you have no more of each (I have to repeat twice, but you might have to repeat more depending on you dish size). Once, you are done, spread the béchamel across the top.
  2. Liberally sprinkle the crumbled feta on top of the béchamel and dust with the dried oregano.
  3. Cover with foil and bake for 30 minutes, remove the foil and bake for another 10 to 15 minutes, or until the feta is gold and crispy. Let rest for 20 minutes prior to serving. (see note 2 for serving later)
Recipe Notes

1- If you don’t have a hand blender, simply transfer the mixture to a food processor or blender to get a smooth mix. Make sure to be careful as a hot mix in a close space creates pressure while being mix and might explode.

2- If you want to eat it in the near future (but not tomorrow), keep the dried oregano on top for baking day and cover with cling wrap to keep in the freezer for up to three months. The night before you intend to have the moussaka for dinner, thaw it overnight. You can thaw the entire moussaka or some portion in the refrigerator overnight. Once it is totally defrosted, remove the clear wrap, dust the dried oregano on top and cover with aluminium wrap. Proceed with the baking instructions from above.

*Make sure none of your ingredients have been frozen if you plan to freeze the moussaka, as it is not good for food or hygiene safety!

Sources here.

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