Moussaka Dinner for Two
Embark on a culinary journey to Greece with this delightful Moussaka dinner for two. Dive into layers of savory minced meat, grilled eggplant, and a creamy béchamel sauce, perfect for a date night filled with love and flavorful adventure. Designed to bring you closer through a shared gastronomic journey, this meal promises to be a conversation starter and a feast for the senses.
Equipment
- Oven
- Large skillet
- Baking dish
- Whisk
- Knife
- Cutting board
Ingredients
- 2 large eggplants sliced into ½ inch rounds
- 1 lb ground lamb or beef
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 can diced tomatoes drained
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp fround nutmeg
- 1 tbsp fresh parsley chopped
- salt to taste
- pepper to taste
For the Béchamel Sauce
- 2 cups milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1/2 cup Parmesan cheese grated
- 2 egg yolks
- A pinch of ground nutmeg
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Grease a medium-sized baking dish and set aside.
- Prepare the eggplant: Arrange eggplant slices on a baking sheet, season with salt, and let them sit for 15-20 minutes to remove bitterness. Rinse and pat dry with a towel.
- Cook the meat filling: In a large skillet over medium heat, add olive oil, followed by onions and garlic. Cook until translucent. Add the meat and cook until browned. Stir in the diced tomatoes, cinnamon, nutmeg, parsley, salt, and pepper. Cook for another 10-15 minutes, allowing the flavors to meld.
- Prepare the béchamel sauce: In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly until a roux forms. Gradually add milk, whisking constantly to avoid lumps. Stir in the Parmesan cheese, nutmeg, and season with salt and white pepper. Remove from heat and whisk in egg yolks until smooth.
- Assemble the moussaka: In the prepared baking dish, create a layer using half of the eggplant slices. Top with the meat mixture, followed by the remaining eggplant slices. Pour the béchamel sauce over the top, spreading evenly.
- Bake the moussaka: Place the baking dish in the preheated oven and bake for 45-50 minutes or until golden brown on top. Allow it to rest for 10 minutes before serving.
- Serve: Serve your Moussaka warm, garnished with a sprinkle of fresh parsley.
Nutrition
Serving: 400gCalories: 850kcalCarbohydrates: 40gProtein: 35gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 270mgSodium: 700mgPotassium: 1200mgFiber: 10gSugar: 15gVitamin A: 800IUVitamin C: 20mgCalcium: 350mgIron: 5mg
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