When my father was still alive, I remember that my friends always wanted me to invite them home to eat when my father made lasagna, because it turned out so good. Personally, I don’t like pasta very much, so I took my father’s recipe and replaced the lasagna pasta with grilled eggplant, and the bechamel sauce with a little cream. This way it was easier for me to make and it seemed a little lighter, although with so much cheese…it is a heavy food.
The real moussaka has potatoes and eggplant to replace the lasagna pasta and has bechamel sauce, but this is my version and the one I have everyone crazy about. I hope you try it and tell me if you fall in love as much as I do.
It is one of my star dishes, I usually make a very large one and keep it cut into portions, I put it in the freezer, when I don’t have time or I don’t know what to eat I just take it out of the freezer, defrost it and heat it in the microwave, I have a guaranteed lunch, and since it does not contain potatoes, it holds up very well when frozen.
INGREDIENTS
- 2kg ground meat (chicken, beef, turkey)
- 1 large onion
- 3 or 4 cloves of garlic
- 1 red bell pepper
- ½ green bell pepper
- 1 medium carrot
- 150ml white wine
- 200ml cream or milk cream
- 1 large eggplant
- 8 laughing cow cheese
- 18 cheese slides
- 200g grated cheese
- 300g tomato sauce
- Ketchup (optional)
- pepper (optional)
DIRECTIONS
- Sauté onion and garlic.
- Add the vegetables, red and green pepper, carrot, and continue frying a little more.
- Add the ground meat and a little salt and pepper to taste, continue cooking.
- When the meat is almost ready, add the white wine and cook until the alcohol evaporates.
- Now it’s time to pour the tomato sauce and a some cream.
- Then the laughing cow cheese is added.
- Finally add a little ketchup.
- Once everything is cooked, it is reserved for a little later.
- On the other hand, cut the eggplant into slices and fry with a little oil and salt.
- Now it’s time to assemble the moussaka. In an oven-safe dish, first put a little cream, then the meat, then the eggplant and a little cream, now the cheese slices and again the cream, meat, eggplant, cream, cheese slices and finally last grated cheese.
- Broil for about 5 minutes in the oven and that’s it.
Moussaka
Course: MainCuisine: Mediterranean, GreekDifficulty: Medium2
hoursThe real moussaka has potatoes and eggplant to replace the lasagna pasta and has bechamel sauce, but this is my version and the one I have everyone crazy about.
Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/my-moussaka/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
2kg ground meat (chicken, beef, turkey)
1 large onion
3 or 4 cloves of garlic
1 red bell pepper
½ green bell pepper
1 medium carrot
150ml white wine
200ml cream or milk cream
1 large eggplant
8 laughing cow cheese
18 cheese slides
200g grated cheese
300g tomato sauce
Ketchup (optional)
pepper (optional)
Directions
- Sauté onion and garlic.
- Add the vegetables, red and green pepper, carrot, and continue frying a little more.
- Add the ground meat and a little salt and pepper to taste, continue cooking.
- When the meat is almost ready, add the white wine and cook until the alcohol evaporates.
- Now it’s time to pour the tomato sauce and a some cream.
- Then the laughing cow cheese are added.
- Finally add a little ketchup.
- Once everything is cooked, it is reserved for a little later.
- On the other hand, cut the eggplant into slices and fry with a little oil and salt.
- Now it’s time to assemble the moussaka. In an oven-safe dish, first put a little cream, then the meat, then the eggplant and a little cream, now the cheese slices and again the cream, meat, eggplant, cream, cheese slices and finally last grated cheese.
- Bake au gratin for about 5 minutes and that’s it.
