Moussaka is a traditional Cypriot dish made with layers of eggplant, potatoes, and minced lamb, all topped with a creamy béchamel sauce and baked until golden brown. It is a hearty and comforting dish that is sure to be a crowd pleaser.
Ingredients
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2 lbs Ground lamb
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2 large Eggplants
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4 large Potatoes
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1 cup Onion, chopped
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2 tbsp Garlic, minced
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2 tbsp Tomato paste
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2 tbsp Olive oil
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1 cup Canned tomatoes
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3 cups Milk
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0.5 cup Butter
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0.5 cup Flour
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0.5 tsp Salt
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0.5 tsp Ground nutmeg
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0.5 cup Grated cheese
Potatoes
Moussaka
Eggplant
Cypriot
Ground lamb
Main Dish
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- short description
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Preheat oven to 375°F. Peel and slice potatoes and eggplants.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
Add ground lamb and cook until browned. Add tomato paste and canned tomatoes and cook for 5 minutes.
In a medium saucepan, melt butter over low heat. Whisk in flour and cook for 2 minutes. Slowly whisk in milk and cook until thickened.
In a 9x13-inch baking dish, layer potatoes, eggplant, and lamb mixture. Pour béchamel sauce over layer and sprinkle with grated cheese.
Bake for 40 minutes or until golden brown and bubbling.
- detailed description
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Preheat oven to 375°F. Peel and slice potatoes and eggplants into 1/4-inch thick slices. Set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ground lamb and cook until browned. Add tomato paste and canned tomatoes and cook for 5 minutes. Remove from heat and set aside.
In a medium saucepan, melt butter over low heat. Whisk in flour and cook for 2 minutes. Slowly whisk in milk and cook until thickened, about 5 minutes. Remove from heat and set aside.
In a 9x13-inch baking dish, layer potatoes, eggplant, and lamb mixture. Pour béchamel sauce over layer and sprinkle with grated cheese. Bake for 40 minutes or until golden brown and bubbling.
Allow to cool for 10 minutes before serving.
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