My Big Fat Greek Moussaka
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Ingredients

  • 2 large fresh eggplants (peeled, sliced to 1/2-inch thick, long strips)
  • 1/4 cup extra virgin olive oil
  • 2 freshly mashed garlic cloves (use garlic press)
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon fine sea salt
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 lbs lean ground beef or 1 1/2 lbs ground lamb
  • 1 large chopped onion
  • 1 medium chopped green bell pepper
  • 2 tablespoons minced kalamata olives
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons chopped fresh garlic
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 (14 ounce) can diced tomatoes
  • 3/4 cup dry greek red wine
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons red wine vinegar
  • 2 teaspoons greek honey
  • 1 1/4 teaspoons crushed dried oregano
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract
  • 1/4 teaspoon fresh grated lemon zest
  • 1/4 teaspoon crushed dried mint
  • 1/4 teaspoon fresh ground white pepper
  • 1 pinch crushed red pepper flakes
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup bechamel sauce (reserved from recipe below)
  • 1/2 cup salted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fine sea salt (level)
  • 1/2 teaspoon fresh ground white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon garlic powder
  • 1 pinch cayenne pepper
  • 3/4 cup grated parmesan cheese
  • 1 tablespoon grated parmesan cheese

Instructions

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