Every summer, I look forward to making this delicious eggplant recipe for dinner, Greek Moussaka. It is one of the few recipes where we get to enjoy our least favorite vegetable.
What is different about this Moussaka
The traditional Moussaka recipe calls for frying the vegetables. In this one, the vegetables are pre-baked, which reduces the fat content considerably. And makes the moussaka much lighter and easier on the stomach.
My modification was to steam the eggplant slices instead of baking them. It helps reduce the bitterness and cuts 20 minutes off the prep time.
What you need from the garden to make this Greek Moussaka
Potatoes, garlic, and onions are cool-season crops. If you grew enough of them, you might have them in storage.
I recommend adding a mandolin as an essential tool in any kitchen. It slices vegetables fast with equal thickness. It is better to use it in this recipe instead of a knife, just because it will ensure the even cooking of the vegetables.
There are different types of steamers, some made of bamboo, others made of stainless steel. Whatever the material, they both do the job.
A steamer has two parts; a perforated top and a bottom pot. While the water boils in the bottom part, the steam cooks the vegetables in the top.
Measurments do not matter
Unlike baking, cooking does not rely on exact measurements. That’s why I enjoy it so much. Feel free to substitute any spices, herbs, or even vegetables. Some people, like my daughter, do not like onions or eggplants. There is no problem in omitting them from the recipe.
Click on the link to check out Akis’ video. How to make Greek Moussaka
- 2 big potatoes peeled
- 1 medium onion peeled
- 1 medium zucchini
- 1 big eggplant peeled
- sprigs of thyme
- olive oil for drizzling
- salt, black pepper to taste
- 2 tbsp cooking oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 medium tomatoes diced
- 1 tbsp tomato paste
- 1 lb ground beef
- salt, black pepper to taste
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 6 tbsp butter
- 6 tbsp flour
- 3 cups milk
- 1 egg
- 3 tbsp parmesan cheese grated
Layer the Vegetables
- Pre-heat oven at 375F.
- In a bowl, combine the thinly sliced potatoes and onion. Season them with salt, pepper, and thyme. Then drizzle some olive oil over them and mix to coat.
- Lay them on the casserole pan evenly. Then bake for 20 minutes.
- Meanwhile, slice the zucchini and season it just like the potatoes.
- After the first 20 minutes, remove the potatoes from the oven and layer the zucchini over them. Return to the oven and bake for another 20 minutes.
- Slice and season the eggplant, then put on a steamer for 7 minutes.
- After the second 20 minutes, get the vegetables out of the oven and lay the eggplant over them.
Cook the meat
- Preheat 2 tablespoon oil in a saute pan, then add the chopped onion and garlic. Let them turn fragrant get some color. one minute
- Add chopped tomatoes with the paste. Allow them to soften before adding the meat.
- Season with salt, pepper, cinnamon, and cloves.
- Once cooked, spread over the eggplant layer.
Make the white sauce
- In a saucepan, melt the butter. Then add the flour and whisk it cook it a bot.
- Add in the milk gradually while still whisking. The sauce should be thick but not clumpy.
- Turn off the heat, add the egg and parmesan cheese. Whisk to incorporate.
- Add some of the sauce to the meat and try mixing it. It will create a binding glue.
- Pour the remaining sauce over the layer of meat. Spread it evenly.
- Put back in the oven and bake for 15 minutes, till golden brown.
Don't Skip this step
- Allow the moussaka to rest for an hour before serving. Note that it tastes even better the next day.