Moussaka with eggplant and potatoes

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bechamel sauce

🥗Healthier: cauliflower puree

💰Cheaper: milk + flour

Cauliflower puree offers a lighter option, while a simple milk and flour mix is cost-effective.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories, while processed cheese is often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar is a budget-friendly alternative.

Remove the stalks from the eggplants and cut them into about 1.5 inches thick slices.

Arrange the eggplant slices in a tray and season with a generous amount of salt; leave to sit for 30 minutes to draw out the bitter liquid.

Peel and slice the potatoes in the same pattern as the eggplants and set aside.

After 30 minutes, place the eggplant slices in a colander and rinse out excess liquid; pat them dry with paper towels.

Heat oil in a pan and fry the eggplant slices until golden brown; alternatively, drizzle with oil and bake in the oven for 20 minutes.

Drain the fried eggplant on paper towels to reduce excess oil.

Season the potatoes with salt and fry in the same oil until golden brown, or bake until golden.

In a large pan over medium heat, add 3 tablespoons of olive oil and heat up.

Add 1.5 cups of finely chopped onions and salt; sauté for 3 minutes until softened.

Add 1 kilogram of ground beef or lamb, breaking up larger chunks with a spatula, and stir until no longer pink.

Add 3 minced garlic cloves and stir until fragrant.

Mix in 2 tablespoons of tomato paste and then pour in 0.5 cup of red wine to deglaze the pan; wait for most of it to evaporate.

Add 2 teaspoons of beef bouillon seasoning, 2 teaspoons of oregano, 0.5 teaspoon of ground cinnamon, 1 teaspoon of sugar, 0.25 teaspoon of black pepper, 0.5 teaspoon of red chili, 0.5 teaspoon of salt, 400 grams of chopped tomatoes, and 2 bay leaves; stir to combine.

Add 1 cup of water to help cook the meat and cover; bring to a gentle simmer for 20 minutes until the sauce thickens.

Remove from heat and set aside.

In a medium saucepan over low heat, melt 4 tablespoons of unsalted butter.

Add 5 tablespoons of flour and whisk continuously until a thick paste forms.

Gently mix in 3.5 cups of warm milk, stirring to dissolve lumps; season with 0.25 teaspoon of ground nutmeg, 1 teaspoon of beef bouillon powder, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper.

Continue cooking on low heat until creamy and thick; remove from heat and stir in 0.5 cup of cheese.

Let the sauce cool slightly, then stir in 2 egg yolks to thicken the sauce.

Grease a large baking dish (approximately 3 inches deep) with a little butter.

Layer the fried potatoes at the bottom; if needed, add half of the eggplant.

Spread all of the meat sauce evenly over the potatoes.

Cover the meat with the remaining eggplant slices and top with the buttermilk sauce, leveling the surface.

Sprinkle the top with remaining cheese (mozzarella and parmesan).

Bake in a preheated oven at 350°F for about 40 to 50 minutes until the crust is light golden brown.

Cool the moussaka for about 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens