CLASSIC GREEK MOUSSAKA WITH LAMB AND AUBERGINE
Classic Greek Moussaka With Lamb And Aubergine is a rich and comforting dish that captures the essence of Greek home cooking. This layered casserole brings together tender slices of aubergine, soft potatoes and savoury ground lamb simmered with garlic and tomato paste. A silky béchamel sauce crowns the dish, creating a golden and bubbling top that is delicious. The balance of earthy aubergine, hearty lamb and creamy béchamel makes every bite deeply satisfying. The Classic Greek Moussaka With Lamb And Aubergine is seasoned with olive oil, salt and pepper. The flavours are simple yet bold, which reflect the authentic Mediterranean tradition. It is perfect for lunch or dinner. This dish is wholesome and hearty, offering a warm embrace of flavour. Classic Greek Moussaka With Lamb And Aubergine is best enjoyed fresh from the oven and served with a crisp salad or crusty bread for a complete meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Greek, Mediterranean
PREPARATION/TECHNIQUES
Bake, Grill, Pan-Fry, Boil
OCCASION/HOLIDAY
Anniversary, Fall, Easter, Family Reunion, Mother’s Day, Picnic, Graduation, Summer, Potluck, Christmas Eve, Party, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Classic Greek Moussaka With Lamb And Aubergine:
- 50 grams | 1.76 ounces | ground lamb
- 50 grams | 1.76 ounces | ¼ small aubergine, sliced and grilled
- 80 grams | 2.82 ounces | ½ medium potato, sliced and boiled
- 15 grams | 0.53 ounces | 1 tablespoon tomato paste
- 3 grams | 0.11 ounces | 1 garlic clove, minced
- 5 millilitres | 0.25 fluid ounces | ½ tablespoon olive oil
- 30 millilitres | 1.01 fluid ounces | 2 tablespoons béchamel sauce
- 5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
- 30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
- Calories: 350 kilocalories
- Fat: 20.8 grams
- Saturated Fat: 8.0 grams
- Carbohydrate: 24.3 grams
- Sugar: 3.6 grams
- Fibre: 2.9 grams
- Sodium: 739 milligrams
- Protein: 11.0 grams
- Calcium: 74 milligrams
- Potassium: 565 milligrams
- Iron: 1.90 milligrams
PREPARATION
- Prepare The Aubergine: Slice the aubergine into thin rounds, brush with olive oil and grill until softened and slightly charred.
- Cook The Potatoes: Boil the sliced potatoes in salted water until tender but not mushy. Drain and set aside for later use.
- Sauté The Lamb: In a pan, heat olive oil, add minced garlic and sauté until fragrant. Add ground lamb and cook until browned, then stir in tomato paste.
- Layer The Ingredients: In a small baking dish, layer the grilled aubergine slices, followed by the boiled potato slices and top with the sautéed lamb mixture.
- Add The Béchamel: Pour the béchamel sauce evenly over the lamb and vegetable layers, ensuring everything is well covered.
- Bake The Aubergine: Place the dish in a preheated oven at 180° Celsius and bake for 20 to 25 minutes until the top is golden brown and bubbling.
- Serve: Let the Classic Greek Moussaka With Lamb And Aubergine cool for a few minutes before serving. Garnish with fresh herbs if desired.
PREPARATION TIME
20 minutes
COOKING TIME
25 minutes
TIPS
- Grill The Aubergine: To avoid bitterness, lightly salt the aubergine slices and let them rest for 10 minutes before grilling. This draws out excess moisture and enhances flavour.
- Layer Evenly: For balanced bites, ensure the lamb, potato and aubergine layers are evenly distributed.
- Let It Rest: Allow the Classic Greek Moussaka With Lamb And Aubergine to rest for 5 minutes after baking to let the layers set and make serving easier.
VARIATIONS
- Vegetarian Version: Replace lamb with lentils or plant-based mince for a hearty vegetarian alternative.
- Spice It Up: Add a pinch of cinnamon or allspice to the lamb mixture for an authentic Greek touch.
- Lighter Béchamel: Use a low-fat milk version of the béchamel to reduce calories without compromising taste.
PREPPING AND STORAGE
- Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: Classic Greek Moussaka With Lamb And Aubergine can be frozen in portions for up to 2 months. Defrost in the refrigerator overnight before reheating.
