Creamy Mediterranean Moussaka

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12-16
YIELD: 1 13x9 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and boil the potatoes.
  • Cut eggplant up into 1/4 inch slices, salt, place into strainer and weigh down for 15 minutes. (I don't actually strain them, but most people do).
  • Meat Layer: Saute onion and garlic in 2 tbsp of oil (I prefer olive). Add ground meat, cumin, cinnamon, nutmeg, allspice and salt. Brown meat while breaking up the clumps. Set aside.
  • Drizzle just enough (olive) oil to cover the bottom of a hot pan. Place eggplant slices in pan. Brown both sides of all the eggplant slices. They're thirsty little guys so you'll have add oil to pan as you go.
  • Cut boiled potatoes into 1/4 inch slices.
  • Cream Sauce: In a sauce pan, on low heat, melt butter. Then add flour, stir until it has the consistency of cookie dough, don't let it brown.
  • Add milk, a bit at a time. (If you do it all at once you'll have clumps). You want a thick cream soup consistency.
  • Add cheese, nutmeg, cinnamon, allspice, cumin and salt. Stir until smooth and blended. Set aside.
  • Spread some cream sauce in the bottom of a 13x9 pan. Layer eggplant, meat, sauce, potaotes, meat, sauce, eggplant, sauce and grated cheese.
  • Bake 30 min at 450. I like to cover it with tin foil for the first 20 min and then take it off for the last ten so the cheese can get a bit brown.
  • Even more delightful after freezing and reheating.
  • NOTE: I add spices to taste. 1/4 tsp is a conservative start, go wild! Freshly grated spices give an added zing. I also add onion and garlic power when on hand. Also I use 3 parts veg oil and 1 part olive oil to get the taste but ease the cost.
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