Roasted potatoes and eggplant layered with a hearty turkey meat sauce and topped with a creamy bechamel sauce.

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Moussaka is great, it’s a layered eggplant dish with Greek origins. Moussaka is like lasagna.It’s similar in its layering. Also, everyone could have the same ingredients but everyone does it differently and swears it the only way to do it.

Some people pan fry the eggplant. Peeled or unpeeled skins? Cheese or no cheese? Mashed potatoes or bechamel. The possibilities are endless. For my moussaka, I go the simpler route that in my opinion imparts the most flavor. Roasted skin-on veggies a hearty crushed tomato meat sauce and bechamel with a dash of nutmeg. Also, no cheese here and no mashed potatoes, what is this shepherd pie?

If you can make lasagna you can make moussaka and it’s really great dish to hide extra veggies in. Check out my tips and tricks below for the best moussaka. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST MOUSSAKA:

undercook the veg: the first roast is just to remove the moisture from the veggies so that it doesn’t pull out and pool at the base of your moussaka. adding salt to the olive oil will help draw out moisture. don’t cook the veggies to full doneness.

skin-on: other than the nutritional benefits of leaving the skin on your eggplant and potatoes like potassium, vitamin d, and loads of fiber. it also helps add flavor. as long as the potatoes and eggplant are precooked it helps tenderize the outside.

let it sit: the only thing different with this dish from lasagna is noodles and cheese. so like a lasagna let it sit. that way it will firm up and hold. since this dish has less starch and cheese layering is important. make sure you tightly layer your potatoes and eggplant.

brush the eggplant: eggplants are flavor sponges. they absorb. the best way to make sure your eggplant evenly is coated is to brush on the olive oil rather than drizzling it. it reduces waste as well.

tinting: tinting is when you place a piece of foil over anything that needs to rest before serving. you lightly cover it with foil that has a fold in the middle to keep it warm and from a draft getting it. what I like to do is leave the oven open for about 5 minutes and let the moussaka sit in the residual heat so it stays warm

SIMILAR INGREDIENTS TO;

1. DOUBLE GARLIC FIDEO W/ GRILLED EGGPLANT
2. GREEK STYLE RIBS W/ CAPER TZATZIKI
3. PEPPERCORN TRI-TIP W/ JALAPENO HOLLANDAISE SAUCE

ENJOY THIS RECIPE WITH:

1. YOGURT LEMON CHICKEN W/ CILANTRO OIL
2. RACK OF LAMB OVER JALAPENO FARRO
3. COCONUT CURRY SHRIMP

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Moussaka

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INGREDIENTS

• 2 Eggplant, skin-on, sliced
• 3 Russet Potatoes, medium, sliced
• 1Tb Crushed red pepper flakes
• 1tsp Oregano
• 1tsp Salt
• 1tsp Black Pepper
• 1tsp Thyme
• 1Tb Greek Seasoning
• 1/2c Olive oil
• TURKEY MEAT SAUCE
• 1lb Ground Turkey
• 18oz Tomatoes, crushed
• 1c Red Wine
• 3 Bay Leaves
• 1 Onion, grated
• 2 Handful Spinach
• Greek seasoning
• Salt
• Pepper
• 10 Garlic Cloves
• BECHAMEL SAUCE
• 4TB Butter
• 4TB Flour
• 2c Half and half
• 1.4tsp Nutmeg
• Salt
• Pepper

INSTRUCTIONS

• Combine together olive oil, dried herbs, salt and pepper.
• Brush over sliced eggplants and potatoes and roast for 20 minutes at 400F.
• Brown meat, garlic and onions in a pan. Once browned add wine turn to high and reduce by half.
• Add in crushed tomatoes, bay leaves and simmer for 30 minutes.
• While that is simmering make béchamel by combining butter and flour,
• Then add in half and half and simmer till thickened. Season with salt, pepper and a pinch of nutmeg.
• Build the moussaka by Layering one layer of potatoes, sauce and eggplants. Till you run out of potatoes and eggplant. Then top with béchamel sauce.
• Bake at 375 for 30 minutes. Once out of the oven tint with foil and let sit for 30-40 minutes.

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