Authentic Greek Lamb and Eggplant Moussaka Recipe

Have you ever wanted to bring the flavors of Greece into your own kitchen? This Greek Lamb and Eggplant Moussaka Recipe is your ticket to a delightful culinary journey. This dish is a comforting blend of roasted eggplants, spiced ground lamb, and creamy béchamel sauce, all baked to perfection. Perfect for special occasions or a comforting family dinner, it’s sure to impress your guests.

Moussaka is more than just a meal; it’s a labor of love that showcases the rich culinary traditions of Greece. Imagine layers of tender eggplant and seasoned lamb, topped with a silky and luscious béchamel sauce. The warmth of the spices paired with the creaminess of the sauce creates a harmonious balance that is always a crowd-pleaser.

Delicious Layers of Flavor in Moussaka

This Greek Lamb and Eggplant Moussaka is a rich and hearty dish featuring layers of roasted eggplant, ground lamb cooked with aromatic spices, and a creamy béchamel sauce that ties it all together.

Baked until golden and bubbling, this recipe offers a delightful mix of textures and flavors, with a savory taste that is both comforting and satisfying.

Each bite reveals the robust flavors of seasoned lamb mingling with the silky texture of béchamel, complemented perfectly by the tender eggplant.

Preparing the Eggplant

To achieve the perfect texture, it is essential to prepare the eggplant properly. Start by slicing the eggplant into rounds and sprinkling them with salt. This process helps draw out excess moisture and bitterness from the eggplant.

After allowing the salted eggplant to sit for about 30 minutes, rinse them thoroughly and pat them dry. This step ensures a more pleasant mouthfeel once baked, allowing the eggplant to absorb the rich flavors of the dish without becoming soggy.

Cooking the Lamb

The lamb is the heart of this dish, and cooking it with a blend of aromatic spices elevates its flavor profile.

In a skillet, heat olive oil and sauté finely chopped onions and minced garlic until softened. Then, add the ground lamb and cook until browned.

This mixture is enhanced with crushed tomatoes, tomato paste, and a selection of spices, including ground cinnamon and oregano, creating a fragrant and savory filling.

Assembling the Moussaka

Assembling the Moussaka is a rewarding experience that brings together all the components into a single dish. Begin by layering half of the roasted eggplant slices at the bottom of a greased baking dish.

Next, spoon the seasoned lamb mixture over the eggplant and top it with the remaining eggplant slices.

The final touch is pouring the creamy béchamel sauce over everything, creating a luscious topping that will brown beautifully in the oven.

Baking and Serving

Once assembled, the Moussaka is ready for the oven. Baking at a moderate temperature allows the flavors to meld together beautifully while the béchamel develops a golden crust.

After 30-35 minutes, the dish emerges from the oven, its top perfectly browned and inviting.

Let the Moussaka cool slightly before slicing, allowing the layers to set. Serve with a simple salad or crusty bread to complement the rich flavors of the dish.

Nutrition and Serving Suggestions

This hearty meal serves six and is packed with nutritional benefits. Each serving contains approximately 450 calories, offering a balanced mix of protein, fats, and carbohydrates.

With 28g of protein and 25g of fat, Greek Lamb and Eggplant Moussaka is both satisfying and nourishing.

Pair it with a glass of red wine or a refreshing Greek salad to enhance the dining experience, making it perfect for gatherings or family dinners.

Delicious Layers of Flavor in Moussaka

This Greek Lamb and Eggplant Moussaka is a rich and hearty dish featuring layers of roasted eggplant, ground lamb cooked with aromatic spices, and a creamy béchamel sauce that ties it all together. Baked until golden and bubbling, this recipe offers a delightful mix of textures and flavors, with a savory taste that is both comforting and satisfying.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 pound ground lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 large eggs, beaten

Instructions

1. Prepare the Eggplant: Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Cook the Lamb: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté until softened. Add the ground lamb, cooking until browned. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
3. Roast the Eggplant: Preheat your oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until golden.
4. Prepare the Béchamel Sauce: In a saucepan, melt butter, whisk in flour, and cook for 2 minutes. Gradually add milk, whisking constantly until thickened. Remove from heat and stir in grated Parmesan and beaten eggs.
5. Assemble the Moussaka: In a greased baking dish, layer half of the roasted eggplant, followed by the lamb mixture, then the remaining eggplant. Pour the béchamel sauce over the top.
6. Bake: Bake in the preheated oven for 30-35 minutes until the top is golden brown. Allow to cool slightly before slicing and serving.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 450kcal
• Fat: 25g
• Protein: 28g
• Carbohydrates: 35g