Ricotta Moussaka

Mous­saka is Greek, and is sim­i­lar to Ital­ian lasagna: a lay­ered dish where melt­ingly soft egg­plant slices take place of pasta. I don’t make mous­saka very often, as Greg hap­pens to have a huge irra­tional aver­sion to egg­plants. I love them, so some­times I’ll sneak in a chopped one here and there and he doesn’t even notice… Except, I can’t resist some­times, so when he’s got his mouth full I’ll drop “that’s an egg­plant.” The face I get back is price­less — and this is a grown man.

Greek Moussaka

Greek MoussakaI think I over­did my fun the past few times, because he took one look at the mous­saka and said “are those them??” See, I had to be more care­ful… In the end, you can pre­dict what happened…it took me 4 nights to eat the whole pan by myself. Which I’m not com­plain­ing about…

Tip: Make sure you dry-​fry the egg­plants, oth­er­wise they will soak up what­ever oil you pour in the pan. I’m not a fan of salt­ing them to pre­vent this from hap­pen­ing, and I found the dry-​frying works very well.

Edit: hi! A cou­ple of Greek read­ers con­tacted me regard­ing the recipe — pls keep in mind that an authen­tic mous­saka recipe will include a layer of pota­toes in place of the ricotta. Thank you for ask­ing me to point it out! Have fun!

Rus­tic Moussaka
Author:
Recipe type: Main Course
Cui­sine: Greek
Serves: 8
Ingre­di­ents
  • 3 large egg­plants, thinly sliced
  • 1 cup of light ricotta cheese
  • The Meat Sauce
  • 450g ground meat (I use bison, but sub­sti­tute extra lean ground beef if you’d like. Ground turkey would also be great)
  • 5 shal­lots, finely chopped
  • 5 gar­lic cloves, finely minced
  • 2 tbs chopped fresh parsley
  • 1 tbs chopped fresh oregano
  • ¼ tsp cinnamon
  • 14oz canned tomatoes
  • The White Sauce
  • 2 eggs, beaten
  • 1¼ cups plain greek yogurt
  • pinch of grated nutmeg
  • Top­pings
  • ¼ cup freshly grated Pecorino Romano
  • fresh basil and oregano, to garnish
  • salt and pepper
Instruc­tions
  1. Pre-​heat the oven to 350F.
  2. Warm up a non-​stick skil­let over medium heat. Work­ing in batches, dry-​fry the egg­plant slices on both sides until browned. Set aside.
  3. Add the ground meat to the skil­let and cook until browned. Add the shal­lots and gar­lic and cook for 5 min­utes, or until browned and translu­cent. Add the toma­toes, oregano, pars­ley and cin­na­mon, then sim­mer, cov­ered, for 20 min­utes. Add salt and pep­per to your taste.
  4. Arrange a layer of egg­plant slices in an oven­proof dish. Ladle on a thin layer of the meat sauce, then add another layer of the egg­plant slices and meat. Use the ricotta cheese for one of the final lay­ers. Repeat until the egg­plants and meat sauce are used up.
  5. In a bowl, whisk together the eggs and the yogurt and sea­son with salt, pep­per and a pinch of nut­meg. Pour the mix­ture over the egg­plants and sprin­kle grated cheese on top.
  6. Bake for 45 min­utes, or until golden brown.

Rustic Greek Moussaka - It will convert anyone into an eggplant lover. Vegetarian option too!

Comments

  1. I have to say, I’m really hun­gry right now :D … and con­grats on the pho­tos, they look amazing

  2. This looks incred­i­ble. I was just won­der­ing recently if thinly sliced egg­plant could replace noo­dles in a lasagna. I had no idea that mous­saka is just that! I can’t wait to try this.

  3. Tazia Martin says:

    That looks really good! My nana keeps telling me she wants to make it so maybe ill moti­vate her and we can share tips since shes in nia­gara falls and im in texas! i think she would love your recipe!

  4. The recipe looks lovely! Btw, clas­sic Mous­saka isn’t a Greek ver­sion of lasagne with egg­plant instead of pasta sheets. It’s also usu­ally got potato in it.

  5. What does it mean to “dry fry”?

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