My Moussaka

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

1. Sauté onion and garlic.
2. Add the vegetables, red and green pepper, carrot, and continue frying a little more.
3. Add the ground meat and a little salt and pepper to taste, continue cooking.
4. When the meat is almost ready, add the white wine and cook until the alcohol evaporates.
5. Now it’s time to pour the tomato sauce and a some cream.
6. Then the laughing cow cheese is added.
7. Finally add a little ketchup.
8. Once everything is cooked, it is reserved for a little later.
9. On the other hand, cut the eggplant into slices and fry with a little oil and salt.
10. 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.
11. Broil for about 5 minutes in the oven and that’s it.

Moussaka

Recipe by Marina Garcia GarciaCourse: MainCuisine: Mediterranean, GreekDifficulty: Medium

Total time

2

hours 

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.

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.