Moussaka by @dennistheprescott

1h45

8 servings

🫒

190 ml

Olive oil

🧅

200 g

Onion

🧄

12 g

Garlic cloves

🍖

680 g

Ground lamb

🍅

30 g

Tomato paste

🍷

120 ml

Dry red wine

🍲

240 ml

Beef stock

🍅

400 g

Tomato puree

🌿

2

Bay leaves

🪵

1

Cinnamon stick

🌿

2 g

Dried oregano

🍬

6 g

Sugar

🧂

12 g

Sea salt

⚫

2 g

Cracked black pepper

🧈

71 g

Butter

🌾

47 g

Flour

🥛

710 ml

Whole milk

🫙

0.5 g

Nutmeg

🧀

50 g

Parmesan cheese

🥚

3

Egg yolks

🍆

1.4 kg

Eggplants

🥔

600 g

Yukon gold potatoes

🌿

15 g

Flat-leaf parsley

🥖

20 g

Panko breadcrumbs

  1. Preheat
    • eggplants
    • Yukon Gold potatoes
    • onion

    Preheat the oven to 375°F (190°C). Slice the eggplants and potatoes; dice the onion, mince the garlic, and chop the parsley.

  2. Season
    • eggplants
    • sea salt

    Season both sides of the eggplant slices with 1 teaspoon sea salt. Arrange them on a wire rack and rest for 30 minutes to release moisture.

  3. Pat
    • eggplants
    • olive oil

    Pat the eggplant slices dry. Heat 2 tablespoons olive oil in a large skillet over medium heat.

  4. Add
    • onion
    • garlic

    Add the onion and garlic to the skillet. Cook for 2 minutes, stirring until fragrant.

  5. Add
    • ground lamb or ground beef
    • sea salt
    • Ground lamb

    Add the ground lamb or ground beef and season with 1/2 teaspoon sea salt. Cook until browned, breaking the meat apart with a wooden spoon.

  6. Stir
    • tomato paste

    Stir in the tomato paste. Cook for 2 minutes until the paste darkens slightly.

  7. Pour
    • dry red wine

    Pour in the dry red wine. Simmer until the wine reduces by about half.

  8. Add
    • beef stock
    • tomato puree
    • bay leaves

    Add the beef stock, tomato puree, bay leaves, cinnamon stick, dried oregano, sugar, 1/2 teaspoon sea salt, and 1/2 teaspoon cracked black pepper. Simmer for 30 minutes until the meat sauce is thick.

  9. Melt
    • butter
    • all-purpose flour

    Melt the butter in a medium saucepan over medium-low heat. Whisk in the all-purpose flour and cook for 2 minutes.

  10. Whisk
    • whole milk
    • ground nutmeg

    Gradually whisk in the whole milk and ground nutmeg. Cook gently, whisking, until the béchamel is thickened.

  11. Whisk
    • grated Parmesan cheese

    Remove the béchamel from the heat and whisk in the grated Parmesan cheese. Cool the sauce for 10 minutes.

  12. Whisk
    • egg yolks
    • sea salt

    Whisk the egg yolks and 1/4 teaspoon sea salt into the cooled béchamel. Set the sauce aside.

  13. Heat
    • olive oil
    • Yukon Gold potatoes

    Heat 1/4 cup olive oil in the large skillet over medium heat. Brown the potato slices on both sides in batches.

  14. Brown
    • eggplants
    • olive oil

    Brown the eggplant slices on both sides in the remaining oil, working in batches. Transfer the browned slices to a plate.

  15. Spread
    • ground lamb or ground beef
    • Yukon Gold potatoes

    Spread a thin layer of meat sauce across the base of the baking dish. Arrange the browned potatoes in one even layer.

  16. Spoon
    • ground lamb or ground beef
    • eggplants
    • Yukon gold potatoes

    Spoon the remaining meat sauce over the potatoes. Arrange the browned eggplant in an even layer over the sauce.

  17. Spread
    • flat-leaf parsley
    • whole milk
    • Eggplants

    Scatter the flat-leaf parsley over the eggplant. Spread the béchamel evenly across the top.

  18. Drizzle
    • olive oil
    • panko breadcrumbs
    • cracked black pepper

    Drizzle the remaining 2 tablespoons olive oil over the béchamel. Sprinkle with panko breadcrumbs and the remaining cracked black pepper.

  19. Bake

    Bake for about 40 minutes until the top is golden and the filling is bubbling. Remove the moussaka from the oven.

  20. Divide

    Rest the baked moussaka for 15 minutes. Divide into 8 portions and serve warm.

Moussaka by @dennistheprescott

1h45

8 servings

🫒

190 ml

Olive oil

🧅

200 g

Onion

🧄

12 g

Garlic cloves

🍖

680 g

Ground lamb

🍅

30 g

Tomato paste

🍷

120 ml

Dry red wine

🍲

240 ml

Beef stock

🍅

400 g

Tomato puree

🌿

2

Bay leaves

🪵

1

Cinnamon stick

🌿

2 g

Dried oregano

🍬

6 g

Sugar

🧂

12 g

Sea salt

⚫

2 g

Cracked black pepper

🧈

71 g

Butter

🌾

47 g

Flour

🥛

710 ml

Whole milk

🫙

0.5 g

Nutmeg

🧀

50 g

Parmesan cheese

🥚

3

Egg yolks

🍆

1.4 kg

Eggplants

🥔

600 g

Yukon gold potatoes

🌿

15 g

Flat-leaf parsley

🥖

20 g

Panko breadcrumbs

Preparation Steps

  1. Step 1/20

    Preheat the oven to 375°F (190°C). Slice the eggplants and potatoes; dice the onion, mince the garlic, and chop the parsley.

    🍆eggplants
    🥔Yukon Gold potatoes
    🧅onion
    🧄garlic
    🌿flat-leaf parsley
    🔪chef's knife
    🪵cutting board

  2. Step 2/20

    Season both sides of the eggplant slices with 1 teaspoon sea salt. Arrange them on a wire rack and rest for 30 minutes to release moisture.

    🍆eggplants
    🧂sea salt
    ✨wire rack

  3. Step 3/20

    Pat the eggplant slices dry. Heat 2 tablespoons olive oil in a large skillet over medium heat.

    🍆eggplants
    🫒olive oil
    🍳large skillet

  4. Step 4/20

    Add the onion and garlic to the skillet. Cook for 2 minutes, stirring until fragrant.

    🧅onion
    🧄garlic
    🍳large skillet
    🥄wooden spoon

  5. Step 5/20

    Add the ground lamb or ground beef and season with 1/2 teaspoon sea salt. Cook until browned, breaking the meat apart with a wooden spoon.

    🥩ground lamb or ground beef
    🧂sea salt
    🍳large skillet
    🥄wooden spoon

  6. Step 6/20

    Stir in the tomato paste. Cook for 2 minutes until the paste darkens slightly.

    🍅tomato paste
    🍳large skillet
    🥄wooden spoon

  7. Step 7/20

    Pour in the dry red wine. Simmer until the wine reduces by about half.

    🍷dry red wine
    🍳large skillet
    🥄wooden spoon

  8. Step 8/20

    Add the beef stock, tomato puree, bay leaves, cinnamon stick, dried oregano, sugar, 1/2 teaspoon sea salt, and 1/2 teaspoon cracked black pepper. Simmer for 30 minutes until the meat sauce is thick.

    🍲beef stock
    🍅tomato puree
    🌿bay leaves
    🪵cinnamon stick
    🌿dried oregano
    🍬sugar
    🧂sea salt
    ⚫cracked black pepper
    🍳large skillet
    🥄wooden spoon

  9. Step 9/20

    Melt the butter in a medium saucepan over medium-low heat. Whisk in the all-purpose flour and cook for 2 minutes.

    🧈butter
    🌾all-purpose flour
    🍲medium saucepan
    🥄whisk

  10. Step 10/20

    Gradually whisk in the whole milk and ground nutmeg. Cook gently, whisking, until the béchamel is thickened.

    🥛whole milk
    🫙ground nutmeg
    🍲medium saucepan
    🥄whisk

  11. Step 11/20

    Remove the béchamel from the heat and whisk in the grated Parmesan cheese. Cool the sauce for 10 minutes.

    🧀grated Parmesan cheese
    🍲medium saucepan
    🥄whisk

  12. Step 12/20

    Whisk the egg yolks and 1/4 teaspoon sea salt into the cooled béchamel. Set the sauce aside.

    🥚egg yolks
    🧂sea salt
    🍲medium saucepan
    🥄whisk

  13. Step 13/20

    Heat 1/4 cup olive oil in the large skillet over medium heat. Brown the potato slices on both sides in batches.

    🫒olive oil
    🥔Yukon Gold potatoes
    🍳large skillet
    🥄spatula

  14. Step 14/20

    Brown the eggplant slices on both sides in the remaining oil, working in batches. Transfer the browned slices to a plate.

    🍆eggplants
    🫒olive oil
    🍳large skillet
    🥄spatula

  15. Step 15/20

    Spread a thin layer of meat sauce across the base of the baking dish. Arrange the browned potatoes in one even layer.

    🥩ground lamb or ground beef
    🥔Yukon Gold potatoes
    🍳9 x 13-inch baking dish
    🥄wooden spoon

  16. Step 16/20

    Spoon the remaining meat sauce over the potatoes. Arrange the browned eggplant in an even layer over the sauce.

    🥩ground lamb or ground beef
    🍆eggplants
    🍳9 x 13-inch baking dish
    🥄wooden spoon

  17. Step 17/20

    Scatter the flat-leaf parsley over the eggplant. Spread the béchamel evenly across the top.

    🌿flat-leaf parsley
    🥛whole milk
    🍳9 x 13-inch baking dish
    🥄spatula

  18. Step 18/20

    Drizzle the remaining 2 tablespoons olive oil over the béchamel. Sprinkle with panko breadcrumbs and the remaining cracked black pepper.

    🫒olive oil
    🥖panko breadcrumbs
    ⚫cracked black pepper
    🍳9 x 13-inch baking dish
    🥄measuring spoons

  19. Step 19/20

    Bake for about 40 minutes until the top is golden and the filling is bubbling. Remove the moussaka from the oven.

    🍳9 x 13-inch baking dish

  20. Step 20/20

    Rest the baked moussaka for 15 minutes. Divide into 8 portions and serve warm.

    🍳9 x 13-inch baking dish
    🥄spatula

Composition

Ingredients

Types

Fats and Oils, Vegetables, Condiments, Beverages, Broths and Stocks, Canned Goods, Herbs and Spices, Sweeteners, Seasonings, Dairy, Eggs, Herbs, Grains and Bread

Ingredients

Olive oil, Onion, Garlic cloves, Ground lamb, Tomato paste, Dry red wine, Beef stock, Tomato puree, Bay leaves, Cinnamon stick, Dried oregano, Sugar, Sea salt, Cracked black pepper, Butter, Flour, Whole milk, Nutmeg, Parmesan cheese, Egg yolks, Eggplants, Yukon gold potatoes, Flat-leaf parsley, Panko breadcrumbs

Notes

Olive oil (for the meat sauce, 1/4 cup + 2 tablespoons, for building the dish), Onion (large, diced), Garlic cloves (minced), Ground lamb (or beef), Sea salt (to taste, for the meat sauce, pinch, for the bechamel, for building the dish), Cracked black pepper (to taste, for the meat sauce, for the bechamel, for building the dish), Butter (for the bechamel), Flour (for the bechamel), Parmesan cheese (grated), Eggplants (large, sliced), Yukon gold potatoes (peeled and thinly sliced), Flat-leaf parsley (minced)

Allergens

Sulfites, Milk, Eggs, Gluten, Wheat

Dietetics

Dietary regimen

High Protein

Calories

760 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 58g, Total Fat: 42g, Saturated Fat: 16g, Fiber: 11g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 4.5mg, Potassium: 1050mg, Sodium: 980mg

Vitamins

Vitamin A: 240mcg RAE, Vitamin C: 22mg, Vitamin B12: 2.4mcg, Vitamin D: 1.8mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

45 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

chef's knife, cutting board, wire rack, large skillet, medium saucepan, whisk, wooden spoon, measuring cups, measuring spoons, 9 x 13-inch baking dish, spatula

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family Meal, Comfort Food, Cool Weather, Holiday Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Creamy, Tender, Crispy, Saucy, Layered, Hearty

Flavors

Savory, Rich, Herby, Tomatoey, Aromatic, Slightly Sweet, Warmly Spiced, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Portion before freezing,Wrap airtight to prevent freezer burn,Thaw overnight in the refrigerator before reheating)