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Slow Cooked Greek Moussaka

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Slow Cooked Greek Moussaka is a comforting, layered dish that captures the essence of Greek cuisine. With tender eggplant, savory ground beef or lamb, and a rich béchamel sauce, this slow-cooked delight promises to transport your taste buds to the Mediterranean. Ideal for family gatherings or cozy weeknight dinners, it’s not just a meal but a celebration of flavors that will impress your guests and satisfy your cravings.

Ingredients

Scale
  • 2 medium eggplants, sliced into rounds
  • 1 lb ground beef or lamb
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes (two 14 oz cans)
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 2 eggs
  • 1 tsp dried oregano
  • 1 pinch cinnamon
  • Salt and pepper to taste

Instructions

  1. Prepare the Eggplants: Slice eggplants into half-inch rounds, salt lightly, and let sit for 30 minutes to draw out moisture.
  2. Sauté Onions and Meat: In a skillet over medium heat, sauté onion until translucent. Add garlic and ground meat; cook until browned.
  3. Add Tomatoes and Spices: Stir in crushed tomatoes, oregano, and cinnamon; simmer for about 10 minutes.
  4. Create Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux; gradually add milk while whisking until thickened. Off heat, stir in beaten eggs.
  5. Layer Ingredients: In a slow cooker, layer half of the eggplant followed by half of the meat mixture; repeat layers and top with béchamel sauce.
  6. Slow Cook: Cover and cook on low for about 6 hours or until bubbly.

Nutrition

Keywords: For added flavor, consider including feta cheese between layers or swapping eggplant for zucchini. To store leftovers, keep in an airtight container in the refrigerator for up to three days.

Find it online: https://nrecipes.com/indulge-in-slow-cooked-greek-moussaka-a-flavorful-delight/