Authentic Greek Moussaka
Most of you do not know this, my Family lives on the island of Crete in Greece. I have been missing them so much…. And of course that goes without saying that I have been missing eating Greek food as well.
When I need my “Greek Fix” I go to one of my favorite Comfort food: The Moussaka. The recipe I am sharing with you today is the one from Amel (@amel_mkahli) who got it from Ebtissam (@my_tasty_cuisine_by_ebti) as it is just like the one I am used to eat back home. You can find it right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Authentic Greek Moussaka
Equipment
Ingredients
POTATOES PREPARATION
- 1 Yellow onion (Peeled, Thinly sliced)
- 3 Potatoes (Peeled, Thinly Sliced)
- 2 Tbsp (30 g) rosemary oil
- 1 tsp (3 g) Garlic Powder
- Lavender Salt (Season to Taste)
- Madagascar Pepper (Season to Taste)
BOLOGNESE SAUCE
- 1 Yellow onion (Peeled, Chopped)
- 1 Carrot (Peeled, Chopped)
- 2 Tbsp (30 g) rosemary oil
- 16 oz (450 g) Ground meat
- 4 1/2 oz (130 g) Tomato paste
- 4 Tbsp (60 g) Tomato herb Tapenade
- 1 tsp Oregano
- 1 cup (130 g) Gruyere Cheese (Grated)
- 1 cup (110 g) Mozzarella Cheese (Grated)
EGGPLANT PREPARATION
- 2 Eggplants (Washed, Thinly Sliced)
- 2 Tbsp (30 g) rosemary oil
- 1 tsp (3 g) Garlic Powder
- Lavender Salt (Season to Taste)
- Madagascar Pepper (Season to Taste)
BÉCHAMEL SAUCE
- 4 Tbsp (60 g) butter
- 3 Tbsp (45 g) flour (Heaping)
- 2 3/4 cups (700 g) milk
- Lavender Salt (Season to Taste)
- Madagascar Pepper (Season to Taste)
Instructions
- Preheat oven to 400F/200C.
- Place your Rectangular Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
POTATOES PREPARATION
- Using the Mandoline (on set-up 1), thinly slice the onion and potatoes. Place them directly in a mixing bowl and mix with the Rosemary oil, Garlic powder, Lavender Salt and Madagascar Pepper (season to taste).
- Lay down your preparation into your Flexipat®, and bake for 20 minutes at 400F/200C.
- While your potatoes are baking, prepare your bolognese sauce.
BOLOGNESE SAUCE
- Peel and cut your yellow onion and carrot into 6-8 pieces. Chop them using the eco-chop. Set aside.
- Heat a frying pan on medium. Once hot, add the Rosemary oil, chopped onion and carrot. Cook until golden. Then, add the gound meat, tomato paste, Tomato herb Tapenade and Oregano. Cook and let it reduce until there is no more liquid in the pan (10min for me). Set Aside.
EGGPLANT PREPARATION
- Using the Mandoline (on set-up 2) or a knife, thinly slice the Eggplant. Place it directly in a mixing bowl and mix with the Rosemary oil, Garlic powder, Lavender Salt and Madagascar Pepper (season to taste).
- Once the 20 minutes for the Potatoes have elapsed, carefully take your Flexipat® Tray out of the oven. Lay down your eggplants, and bake for another 20 minutes at 400F/200C.
- While your eggplants are baking, prepare your béchamel sauce.
BÉCHAMEL SAUCE
- In a sauce pan, heat butter on medium until melted. Then add, flour.
- Once the Béchamel is ready, set aside.
ASSEMBLY
- Once the 20 minutes for the Eggplants have elapsed, carefully take your Flexipat® Tray out of the oven.
- Pour first your Bolognese Sauce, then a layer of Grated Gruyère and last the Béchamel sauce. Finish with a final layer of Mozzarella Cheese. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bake from 12min).
- Once your Moussaka is out of the oven, let it cool down for about 10min. Then, Serve and Enjoy with a Greek salad on the side. "Kali Órexi" & Bon Appétit!
Video
Special Notes
Nutrition
