Mmmmmoussaka A Greek Treat

Yaya's delicious traditional recipe!

Posted by Confessions of a Refashionista

About

I lived on a tiny island in Greece for 4 years & in addition to my phenomenal beach views I also had an amazing adopted Yaya (grandma) who was constantly stuffing me full of delicious Greek delicacies. I’d join her in the kitchen, when she’d allow it, in an attempt to learn some of her culinary secrets.

And so without further ado, here’s my teensy-bit-lower-fat version of Yaya’s Moussaka

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You Will Need (14 things)

  • 1 Aubergine
  • 1 Zucchini
  • 2 Onions
  • 8 Cherry Tomatoes
  • 3 Garlic Cloves
  • Nutmeg
  • Cinnamon
  • Olive Oil
  • Minced Beef
  • Mushroom(s)
  • Sea Salt
  • Tomato Paste
  • Grated Cheese
  • 5 bechamel Sauce

Steps (20 steps, 105 minutes)

  1. 1

    Ingredients: 1 aubergine (a.k.a: eggplant), 1 zucchini, 1 – 2 onions, 8 cherry tomatoes, 3 garlic cloves, 1 tsp nutmeg, 1 tsp cinnamon, olive oil, 500g minced beef (or lamb), 1 can mushrooms, sea salt, 2 tbsp tomato paste, grated cheese & a 300ml pkg bechamel sauce (or make your own with the recipe in this post)

  2. 2

    quarter the aubergine & slice into 1cm-ish pieces

  3. 3

    place in a colander & sprinkle with sea salt

  4. 4

    chop the zucchini into 1cm-ish pieces

  5. 5

    add to the aubergine colander, sprinkle with sea salt & set aside for 10 – 15 mins

  6. 6

    dice the onion(s) & garlic

  7. 7

    brown the meat, onions & garlic in a large, heavy-based pot

  8. 8

    chop up the tomatoes, drain the mushrooms & add to the beef mixture along with the tomato paste, cinnamon & nutmeg…remove from heat & set aside for now

  9. 9

    I also like to add a pinch or three of Krauter der Provence – a herb & spice mixture made up of rosemary, thyme, bohnenkraut, marjoram, basil & oregano

  10. 10

    rinse the zucchini & aubergine under cold water

  11. 11

    lay flat & pat dry with paper towel

  12. 12

    heat up a non-stick frying pan, add some olive oil & fry up the zucchini & aubergine pieces

  13. 13

    grab an ovenproof baking dish & arrange a layer of zucchini & aubergine on the bottom

  14. 14

    add a layer of the meat mixture

  15. 15

    open the package of bechamel sauce & drizzle a layer on top of the meat mixture

    Here's how to create your own bechamel sauce:

    5og butter, 50g flour, 400ml milk, 1 tsp nutmeg, 25g grated parmesan cheese

    Melt butter in large saucepan & add the flour, cook for a few seconds then slowly whisk in the milk. Add the cheese & nutmeg. Simmer for 5 – 7 minutes…all done!

  16. 16

    continue layering & drizzling until your dish is full – or you run out of ingredients

  17. 17

    top with your fave grated cheese

  18. 18

    bake at 180C/350F/Gasmark 4 for 50 minutes – until golden brown & bubbling

  19. 19

    remove from the oven & serve…

  20. 20

    Let the marvelous moussaka take your taste buds to Greece!