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GREEK MOUSSAKA

GREEK MOUSSAKA
Dive into the heart of Mediterranean cuisine with this easy and delicious Greek Moussaka, a layered masterpiece that boasts tender roasted eggplant, seasoned ground meat, and a creamy Gouda cheese sauce. Infused with aromatic spices like cinnamon and oregano, each bite is a journey of rich flavors and textures that come together in perfect harmony. Ideal for family gatherings or special occasions, this comforting dish is sure to impress guests and satisfy your cravings, making it a timeless favorite on your dinner table. Whether enjoyed fresh out of the oven or reheated the next day, this Moussaka promises unforgettable flavors with every serving.

GREEK MOUSSAKA (Eggplant, ground meat & creamy cheese sauce) by Dr. Cindy Tanzar

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Plan: (Maintenance)

Serving information: Makes 4-6 servings. One serving covers your protein and vegetables. If using the sauce, your fat is covered too.

Indulge in the rich, comforting flavors of Greek Moussaka with this easy and delicious recipe that brings a taste of the Mediterranean straight to your kitchen! At the heart of this dish is the star ingredient, large eggplant, which is perfectly roasted and layered with a savory mixture of ground meat, infused with aromatic spices like cinnamon, paprika, and oregano. A velvety cheese sauce made with creamy Gouda, heavy cream, and a hint of nutmeg adds an irresistible richness that beautifully complements the layers of eggplant and meat. Perfect for a family dinner or a gathering with friends, this Moussaka is not only satisfying but also showcases the warmth and essence of Greek cooking. Enjoy a dish that is as delightful to serve as it is to eat!

INGREDIENTS

  • 1 lb. (large) eggplant
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 1 Tbsp ground cinnamon
  • 1 Tbsp paprika powder
  • 1 Tbsp dried oregano
  • 1 tsp. Pink Himalayan salt
  • 1/2 tsp. ground black pepper
  • 1 to 1-1/4 lbs. ground meat (beef, turkey, chicken, lamb)
  • 1/2 cup tomato sauce
  • CHEESE SAUCE
    • 1/2 cup organic heavy cream
    • 3 oz cream cheese
    • 1 garlic clove, pressed or finely minced
    • 1/4 tsp Pink Himalayan salt
    • 2 cups (8 oz) Gouda cheese, shredded and divided in 1/2
    • 1/4 tsp. ground nutmeg

INSTRUCTIONS

  1. Preheat oven to 350 ˚F. Grease a large baking dish with olive oil.
  2. Chop eggplant into 1/2” cubes (do not need to peel). Heat a large skillet over medium heat. Add olive oil and sauté eggplant.
  3. Add onion, garlic, cinnamon, paprika, oregano, salt & pepper and continue to sauté for a few minutes, until onion and eggplant are softened and brown.
  4. Add ground meat and cook thoroughly. Stir in tomato sauce and simmer for a few minutes.
  5. In a saucepan, combine the heavy cream, cream cheese, garlic, salt and 1/2 of the Gouda. Simmer on low-medium heat until thickened. Add nutmeg.
  6. Transfer the meat mixture to the baking dish and pour the cheese sauce on top. Sprinkle with remaining cheese.
  7. Bake for 20 minutes or until cheese lightly browns.
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