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    You are in: Home / Greek / Creamy Mediterranean Moussaka Recipe
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    Creamy Mediterranean Moussaka

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    nomadic_heart's Note:

    Cinnamon, nutmeg and cumin swirl about you like an aromatic market in the sultry mediterranean sun. Your mouth waters...mmm, what is that heavenly smell? Dinner! A sumptuous Moussaka recipe with ingredients you can find in any kitchen.

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    Serves: 12-16


    13x9 pan

    Units: US | Metric

    Meat Layer

    Cream Sauce


    1. 1
      Peel and boil the potatoes.
    2. 2
      Cut eggplant up into 1/4 inch slices, salt, place into strainer and weigh down for 15 minutes. (I don't actually strain them, but most people do).
    3. 3
      Meat Layer: Saute onion and garlic in 2 tbsp of oil (I prefer olive). Add ground meat, cumin, cinnamon, nutmeg, allspice and salt. Brown meat while breaking up the clumps. Set aside.
    4. 4
      Drizzle just enough (olive) oil to cover the bottom of a hot pan. Place eggplant slices in pan. Brown both sides of all the eggplant slices. They're thirsty little guys so you'll have add oil to pan as you go.
    5. 5
      Cut boiled potatoes into 1/4 inch slices.
    6. 6
      Cream Sauce: In a sauce pan, on low heat, melt butter. Then add flour, stir until it has the consistency of cookie dough, don't let it brown.
    7. 7
      Add milk, a bit at a time. (If you do it all at once you'll have clumps). You want a thick cream soup consistency.
    8. 8
      Add cheese, nutmeg, cinnamon, allspice, cumin and salt. Stir until smooth and blended. Set aside.
    9. 9
      Spread some cream sauce in the bottom of a 13x9 pan. Layer eggplant, meat, sauce, potaotes, meat, sauce, eggplant, sauce and grated cheese.
    10. 10
      Bake 30 min at 450. I like to cover it with tin foil for the first 20 min and then take it off for the last ten so the cheese can get a bit brown.
    11. 11
      Even more delightful after freezing and reheating.
    12. 12
      NOTE: I add spices to taste. 1/4 tsp is a conservative start, go wild! Freshly grated spices give an added zing. I also add onion and garlic power when on hand. Also I use 3 parts veg oil and 1 part olive oil to get the taste but ease the cost.

    Ratings & Reviews:


    Nutritional Facts for Creamy Mediterranean Moussaka

    Serving Size: 1 (300 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 493.8
    Calories from Fat 287
    Total Fat 31.9 g
    Saturated Fat 11.5 g
    Cholesterol 77.1 mg
    Sodium 460.0 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 7.0 g
    Sugars 4.5 g
    Protein 22.4 g

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