My luxury Moussaka. Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! My Favorite Greek Moussaka Recipe - An Easy Aubergine Moussaka Recipe.

My dad made the best moussaka I've ever tasted. Moussaka is one of the best known Greek dishes - a baked casserole It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. You don't have to be master chef to cook a delicious meal. You can have My luxury Moussaka using 25 ingredients and 5 steps. Here is how you cook that.

Ingredients of My luxury Moussaka

1. You need 500 g of lamb mince.
2. It's 1 tin of chopped tomatoes.
3. You need 1 of onion (diced).
4. You need 2 of garlic cloves (minced).
5. Prepare 2 tbsp of tomato purée.
6. It's 1 of aubergine (sliced).
7. You need 1-2 of large potatoes (peeled and sliced).
8. It's 1 tsp of dried mint.
9. You need 1 tsp of oregano.
10. It's 1 tbsp of plain flour.
11. You need 1 of bay leaf.
12. Prepare 1 of cinnamon stick.
13. Prepare 200 ml of red wine.
14. Prepare 1 tbsp of fine sea salt.
15. You need of For the sauce.
16. You need 50 g of butter.
17. You need 50 g of plain flour.
18. Prepare 400 ml of milk.
19. You need 25 g of grated Parmesan.
20. Prepare 1/2 tsp of finely grated nutmeg.
21. Prepare 1 of egg (lightly beaten).
22. You need of To finish.
23. Prepare 1 of large fresh tomato.
24. It's of Paprika.
25. It's of Salt and black pepper.

Easy Greek Moussaka with ground beef, eggplant (aubergines), zucchini (courgettes) and potatoes topped with a. Easy Lebanese Moussaka stew, prepared in one pan. Make this flavor-packed eggplant and chickpea vegan dinner meal with my quick how to video. I had just pulled my first draft of moussaka, a creamy comforting Greek casserole, out of the oven and set it down on my station in the test kitchen to cool.

My luxury Moussaka instructions

1. In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened..
2. Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside.
3. To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside..
4. In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg..
5. Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!.

The smell of roasted lamb, mint, and oregano. Moussaka is probably one of my ultimate favorite comfort foods of all times! Unfortunately, it also happens to be one of those dishes that's just darn near impossible to portray in a way that makes it. Keywords: moussaka, eggplant moussaka, moussaka recipe, authentic moussaka, eggplant While it definitely takes time, this was my first attempt at making moussaka and I'll never make it any other. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!