Gold Medal Moussaka

Gold Medal Moussaka Recipe from Greece

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Moussaka is a traditional Greek dish that is made with layers of eggplant, ground meat, and a creamy béchamel sauce. This Gold Medal Moussaka recipe is a delicious and hearty version of the classic dish that is sure to impress your family and friends.

History

Moussaka is believed to have originated in the Middle East and was brought to Greece by the Ottoman Empire. It has since become a popular dish in Greek cuisine and is often served at special occasions and celebrations.

Ingredients

cooking spray
1 lb (454 g) eggplant
0.5 lb (227 g) lean ground beef
8 oz (227 g) tomato sauce with basil, garlic, and oregano
0.13 tsp ground cinnamon
2 tbsp butter
2 tbsp all-purpose flour
0.25 tsp salt
dash of ground black pepper
0.5 cup fat-free milk
0.5 cup low-fat plain yogurt
0.5 cup low-fat ricotta cheese
0.33 cup refrigerated or frozen egg product, thawed
parmesan cheese

How to prepare

Preheat the oven to 350°F (177°C).
Lightly coat a very large nonstick skillet with cooking spray and heat over medium-high heat.
Add the eggplant and cook for about 6 minutes or until tender, stirring frequently. Set aside.
Meanwhile, in a large skillet, cook the ground meat until browned.
Drain off the fat.
Stir in the tomato sauce and 0.13 tsp of cinnamon.
Bring to a boil, then reduce the heat.
Simmer, uncovered, for about 8 minutes or until the sauce thickens, stirring occasionally.
Divide the meat mixture among 4 individual 12- to 14 oz (397 g) au gratin or baking dishes.
Top with the cooked eggplant.
In a small saucepan, melt the butter.
Stir in the flour, salt, and pepper.
Add the milk and yogurt all at once.
Cook and stir over medium heat until thickened and bubbly, then remove from heat.
Stir in the ricotta cheese.
Stir in the egg product.
Spoon the mixture atop the eggplant.
Sprinkle lightly with additional ground cinnamon.
Bake, uncovered, for about 25 minutes or until heated through.
Top with Parmesan, if desired.
Let it stand for 5 minutes before serving.

Variations

For a vegetarian version, omit the ground beef and add extra vegetables such as zucchini or mushrooms.
Add a layer of sliced potatoes for a heartier dish.

Cooking Tips & Tricks

Be sure to slice the eggplant thinly and evenly to ensure even cooking.

- Drain off any excess fat from the ground meat before adding the tomato sauce.

- Allow the moussaka to rest for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve this moussaka with a side salad and some crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the eggplant until tender before assembling the moussaka.

- Make sure the béchamel sauce is thick and creamy before spooning it over the eggplant.

Ingredient Substitutions

You can use ground lamb or turkey instead of ground beef.

- Substitute regular yogurt for the low-fat version if desired.

Make Ahead Tips

You can assemble the moussaka ahead of time and refrigerate it until ready to bake. Just be sure to allow for extra baking time if the dish is cold.

Presentation Ideas

Garnish the moussaka with fresh herbs such as parsley or dill before serving for a pop of color.

Pairing Recommendations

This moussaka pairs well with a crisp white wine such as a Sauvignon Blanc or a light red wine like a Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this Gold Medal Moussaka recipe contains approximately 300 calories.

Carbohydrates

This Gold Medal Moussaka recipe contains approximately 25 grams of carbohydrates per serving.

Fats

Each serving of this moussaka recipe contains approximately 15 grams of fat.

Proteins

This recipe provides about 20 grams of protein per serving.

Vitamins and minerals

Moussaka is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (milk, yogurt, ricotta cheese) and egg products.

Summary

Overall, this Gold Medal Moussaka recipe is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Gold Medal Moussaka recipe is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in. With layers of eggplant, ground meat, and a creamy béchamel sauce, this moussaka is sure to become a new family favorite.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was given to me by a dear friend who had traveled to Greece and tasted the most delicious moussaka she had ever had. She raved about the layers of tender eggplant, savory meat sauce, and creamy béchamel that melted in your mouth. As soon as I read through the ingredients and instructions, I knew I had to try making it myself.

I have always loved experimenting in the kitchen and trying out new recipes, so I was eager to tackle this challenge. I gathered all the necessary ingredients – eggplant, ground lamb, tomatoes, onions, garlic, spices, and of course, plenty of cheese and cream for the béchamel sauce. As I began to prepare the dish, I felt a connection to the generations of Greek women who had passed down this recipe through the years.

The first step was to slice the eggplant and salt it to draw out the bitterness. As I watched the slices sweat and release their moisture, I thought about how this simple technique was the key to achieving a silky smooth texture in the final dish. I then rinsed and dried the eggplant before frying it until golden brown, creating a delicious base for the moussaka.

Next, I prepared the meat sauce by browning the ground lamb with onions, garlic, and a blend of aromatic spices. The scent of cinnamon, nutmeg, and oregano filled the air as the sauce simmered and thickened, creating a rich and flavorful base for the moussaka. I layered the fried eggplant with the meat sauce in a casserole dish, building up the flavors and textures with each addition.

The final step was to prepare the béchamel sauce, a velvety mixture of butter, flour, milk, and cheese that would top the moussaka and bake to a golden brown perfection. As I whisked the ingredients together over low heat, I thought about how this creamy sauce would bind the layers of the dish together and add a decadent finish to the moussaka.

With everything assembled and ready to bake, I placed the moussaka in the oven and waited anxiously for it to bubble and brown. The aroma that wafted through the kitchen was irresistible, and I could hardly contain my excitement as I watched the dish transform into a masterpiece of flavors and textures.

When the moussaka was finally done, I scooped out a generous portion onto a plate and took my first bite. The layers of eggplant, meat sauce, and béchamel melted together in a symphony of flavors that transported me to the sun-drenched hills of Greece. I could taste the love and tradition that had gone into creating this dish, and I knew that it would become a staple in my own recipe collection.

As I shared the moussaka with my family and friends, I felt a sense of pride in being able to recreate a recipe that had been passed down through generations. The Gold Medal Moussaka had truly earned its name, and I knew that it would become a beloved classic in my own kitchen for years to come.