2012-05-14

Modern Greek Moussaka



Well it was about time don’t you think? Today I’m giving you a lighter and modern version of the traditional moussaka which I am sure that you‘ll love. It’s a great recipe if you have many people coming for dinner. Serve it with a fresh garden salad and enjoy!

Ingredients

400 g lean ground beef
1 stalk of celery sliced
1 onion, chopped
1 garlic clove
1 handful of finely chopped mushrooms
1 carrot, grated
1/2 can diced tomato (200 gr)
Salt, pepper, oregano, a little cumin.
6 Spanish Eggplants
8 zucchinis
6 medium potatoes
5 tablespoons olive oil.
For the yoghurt bechamel
3 tablespoons butter
3 tablespoons flour
1/2 cup (250 gr) of Greek yoghurt dissolved in 2 cups lukewarm milk.
a pinch of nutmeg
2 eggs
Salt, pepper, 3 tablespoons grated Parmesan.


How to make

Preheat the oven to 420 degrees.
Coat a skillet with 2 tablespoons of olive oil and add the onion, sauté until soften and add garlic, mushroom, celery, carrot, salt, pepper, ½ teaspoon of dried oregano and a pinch of cumin. Stir and let them soften for 5 minutes. Add the ground meat and using a fork try to break it into very small pieces (you don’t want to have meatballs in your sauce) stir and let it cook until it changes color and most of it’s juices are evaporated. Add the tomato,  little hot water just to cover the ingredients, lower the heat and simmer for 40 minutes. Set aside.
Cut the eggplants, zucchinis, potatoes into 1 cm slices and lay them in a baking pan covered with parchment paper. Drizzle with 3 tablespoons of olive oil, add salt, pepper and bake for 15 minutes, turning them one time. Lower the oven to 350 degrees.
Use a 13X9X2 in baking pan and add the vegetables in layers, bottom layer potatoes, next layer eggplants, last layer zucchinis.
Now it’s time for the béchamel sauce,   Add the yogurt in a large bowl, heat the milk and gradually add the warm milk in the yoghurt, stirring with a whisker. Using a medium sauce pan over medium heat, add the butter and when it melts add the flour and stir with a clean whisker until the flour changes just a bit of color and become brownish (not too brown though, just a bit) about 3 minutes. Add the milk and yoghurt mixture and stir with the whisker until the béchamel thickens.  When it has a slightly thick texture remove from heat, add the eggs and stir vigorously, add the nutmeg and finish with the grated parmesan.
Back to the Vegetable tray, cover the vegetables with the ground meat sauce and on top pour the béchamel sauce. Add a little more of grated Parmesan cheese on top.
Bake for 50 – 60 minutes until golden brown and let cool for 10 minutes before cutting to pieces.



Enjoy!

22 comments:

  1. looks delicious, Eri. I thought of you yesterday as we sat on the Danforth eating souvlaki and saganaki at Christina's.

    I love mousakka. But you're right, it needs to be a lot lighter. Will keep this recipe in my archives.

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  2. Indeed a great recipe! Λατρεύω τον μουσακά αλλά δεν φτιάχνω συχνά.. βαριέμαι την διαδικασία των λαχανικών!! Πολύ μου αρέσει η τροποποίηση που έχεις κάνει στην κλασική συνταγή! Υπέροχος φαίνεται! Φιλιά!

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  3. I love moussaka and have pinned this recipe to try soon!! It looks soooo good.

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  4. I see the eggplants!!! Looks so delicious. The great thing about the Western meal is that you can bake this kind of dish in an oven and serve to so many people! I'm learning how to cook for a big cloud. :-)

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  5. This looks fantastic!! I have sadly never heard of moussaka, nut want to try it now!

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  6. That cheese layer on top looks enticing!

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  7. That looks incredible. And who doesn't like moussaka! I'm a huge fan. It is great food for the family as everyone eats it and it's great at this time of the year as the weather is getting cooler. Yours looks very yummy xx

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  8. I'm definitely bookmarking this and trying it in the future! It just looks so amazing and delicious! Still learning a lot about Greek food but this looks like the perfect recipe to start with!!

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  9. Hi Eri,
    Years ago, I ate moussaka at a friend's house. Unfortunately, she didn't feel like sharing the recipe. I finally have a recipe for moussaka . I am going to try this. It looks incredible!!!

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  10. I like your recipe for mousakas very much because it is healthier and more modern than the classic one. It is very good that you bake the eggplants and the other vegetables and you don't fry them. In this way someone can enjoy a big piece of it without being off...Bravo!

    New member
    http://innikolskitchen.blogspot.com/

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  11. New one but love it....

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  12. It looks fabulous...and I love that its lighter and made with ground beef! YUM.

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  13. I really love moussaka and I have to admit that for me, it is better than lasagna

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  14. beautiful n soooooo tempting..very well done
    Tasty Appetite

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  15. This looks so yummy. I love the ingredients in this dish!

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  16. One of my favorite things in the world! I have never made the bechamel with yoghurt...now I must try!
    Thanks so much for this lovely looking recipe!

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  18. Eri - wow, I haven't had Moussaka for years but now you've made me so hungry for it. It looks fantastic and I can imagine the aroma is wonderful!

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  19. your modern version looks amazing. I used to eat a lot of Greek food when I lived in the middle east. Love it. I know I always comment about how wonderful everything looks etc. But I know this is some good stuff! xo

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  20. nice posting.. thanks for sharing.

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