Description
Learn how to make a delicious Moussaka dish with layers of lamb, eggplant, and creamy béchamel sauce. Perfect recipe for a hearty meal!
Ingredients
- 3 eggplants, peeled and cut lengthwise into 1/2 inch (1.3 cm) thick slices
- salt to taste
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) vegetable oil
- 1 pound (450 g) lean ground beef
- 2 onions, chopped
- 1 clove garlic, minced
- ground black pepper to taste
- 2 tablespoons (30 ml) dried parsley
- 1/2 teaspoon (2.5 ml) dried thyme
- 1/4 teaspoon (1.25 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground cardamom, divided
- 1 (8 ounce (227 g)) can tomato sauce
- 1/2 cup (120 ml) fruit juice
- 1 egg, beaten
- 4 cups (960 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 6 tablespoons (45 g) all-purpose flour
- ground white pepper, to taste
- 1 1/2 cups (180 g) freshly grated dairy-free cheese
Instructions
- Place the eggplant slices on a layer of paper towels and lightly sprinkle with salt. Allow them to rest for 30 minutes to remove excess moisture, then use paper towels to pat them dry.
- Heat olive oil in a pan over high heat. Cook the eggplant slices until each side is golden brown, about 2 to 3 minutes. Remove and drain on paper towels; set aside.
- In a large pan over medium heat, melt 1 tablespoon of vegetable oil. Add ground beef, chopped onions, and minced garlic; season with salt and black pepper. Stir and cook until the beef is browned, approximately 8 to 10 minutes.
- Incorporate parsley, thyme, cinnamon, and half of the cardamom. Stir in tomato sauce and fruit juice; blend thoroughly. Allow the mixture to simmer for 20 minutes. Once cooled, mix in the beaten egg.
- Heat milk in a saucepan over medium heat until almost boiling.
- Simultaneously, heat 1/2 cup of vegetable oil in a large pan over medium heat.
- Whisk flour into the heated oil until you achieve a smooth mixture. Reduce the heat and slowly pour in the hot milk, whisking continuously until the sauce thickens. Season the béchamel with salt and white pepper.
- Preheat the oven to 350 degrees F (175 degrees C) and lightly oil a 9×13-inch baking dish.
- Layer the bottom of the prepared dish with a single layer of eggplant.
- Spread the meat sauce over the eggplant, then evenly sprinkle 1/2 cup of the dairy-free cheese. Add another layer of eggplant and sprinkle another 1/2 cup of cheese on top.
- Pour the béchamel sauce over everything and sprinkle with the remaining cardamom. Top with the remaining cheese.
- Bake in the preheated oven until the dish is bubbly and the top is browned, about 1 hour.
- Serve warm and enjoy your meal!
Notes
- Thoroughly pat dry eggplant slices after salting to prevent excess moisture.
- Season the meat sauce generously for a flavorful moussaka filling.
- Whisk béchamel sauce continuously with hot milk for a smooth consistency.
