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Potato and Eggplant Moussaka Layers - Image 1

Potato and Eggplant Moussaka Layers

European cuisineGreek cuisineCzech cuisine
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Potato and Eggplant Moussaka Layers

Moussaka

  1. Greek Eggplant Dishes

Prep: 50 min • Cook: 70 min. An enhanced moussaka where thin slices of potato are layered along with the traditional eggplant and spiced meat, adding a rustic texture and extra heartiness to the classic Greek bake. This Czech adaptation offers a comforting and substantial meal, perfect for family gatherings.

Preparation time
50 min
Cooking time
1 hr 10 min
Total time
2 hrs
Servings
8
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2lb eggplant(sliced into 1/2-inch thick rounds)
  • 18oz potato(peeled and sliced into 1/4-inch thick rounds)
  • 18oz ground lamb
  • 1 pc onion(finely chopped)
  • 3 pcs garlic(minced)
  • 14oz canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp allspice(ground)
  • 1/2 tsp cinnamon(ground)
  • 1/4 cup parsley(chopped fresh)
  • salt(to taste)
  • black pepper(to taste)
  • 4 tbsp olive oil

Béchamel Sauce

  • 4oz butter
  • 4oz all-purpose flour
  • 1 qt milk(warm)
  • 2 pcs egg yolks(beaten)
  • 1/4 tsp nutmeg(ground)

Instructions

Prepare Vegetables and Meat

  1. Preheat oven to 180°C (350°F). Grease a large baking dish.
  2. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat them dry.
  3. Fry or bake the eggplant and potato slices until lightly golden. Drain on paper towels.
  4. In a large pan, brown the ground lamb with chopped onion until no pink remains. Drain excess fat.
  5. Add minced garlic, crushed tomatoes, tomato paste, allspice, cinnamon, salt, and pepper to the lamb mixture. Cook for 10 minutes, stirring occasionally.
  6. Stir in the chopped parsley.

Make Béchamel Sauce

  1. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
  2. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until thickened into a sauce.
  3. Remove from heat. Whisk in the beaten egg yolks and ground nutmeg. Season with salt and pepper.

Assemble and Bake

  1. Layer half of the potato slices at the bottom of the prepared baking dish. Top with half of the eggplant slices.
  2. Spread the meat sauce evenly over the eggplant layer.
  3. Layer the remaining eggplant and potato slices on top.
  4. Pour the béchamel sauce evenly over the top layer, ensuring it covers the entire surface.
  5. Bake in preheated oven for 50-60 minutes, or until the topping is golden brown and the moussaka is bubbling.
  6. Let it rest for 15-20 minutes before slicing and serving.

Nutrition

Servings
8
Serving size (imperial)
14.1 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories750 kcal187.5 kcal6,000 kcal
Protein35 g8.8 g280 g
Fat45 g11.3 g360 g
Carbs50 g12.5 g400 g

Tips

  • Salting the eggplant helps remove bitterness and excess moisture, leading to a better texture.
  • Using a mix of lamb and beef can add depth to the meat sauce, but lamb is traditional.
  • Allowing the moussaka to rest is crucial for it to set, making it easier to slice neatly.

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