How do I make greek moussaka with a twist?

Put a unique spin on the traditional Greek Moussaka with our creative recipe. Prepare to be delighted by unexpected flavors!

You'll need

Items needed to answer the question, How do I make Greek Moussaka with a twist. Items include: Eggplants Olive oil Salt Pepper Minced onions Garlic Ground lamb or beef Tomato paste Chopped tomatoes Allspice Cinnamon Sugar Potatoes Butter Flour Milk Grated cheese Nutmeg

Eggplants 2 medium-sized
Olive oil 1 tablespoon
Salt to taste
Pepper to taste
Minced onions 1/2 cup
Garlic 3 cloves, minced
Ground lamb or beef 1 pound
Tomato paste 2 tablespoons
Chopped tomatoes 1 can (14 ounces)
Allspice 1/4 teaspoon
Cinnamon 1/4 teaspoon
Sugar pinch
Potatoes 2 large
Butter 4 tablespoons
Flour 4 tablespoons
Milk 2 cups
Grated cheese 1/2 cup
Nutmeg 1/4 teaspoon

Take note
Be warned - once you try this twist on Greek Moussaka, you may never go back to the original version! Also, make sure to carefully follow the steps to ensure the best results.

1

Roast the Eggplants

Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4-inch thick rounds. Arrange them on a baking sheet and drizzle with olive oil. Sprinkle some salt and pepper over the eggplant slices. Roast the eggplants in the preheated oven for 20 minutes, or until they are tender and slightly golden.

2

Make the Meat Sauce

Heat a tablespoon of olive oil in a large skillet over medium heat. Add minced onions and garlic to the skillet and sauté until they turn golden and fragrant. Add ground lamb (or beef, if you prefer) to the skillet and cook until browned. Stir in tomato paste, chopped tomatoes, allspice, cinnamon, and a pinch of sugar. Simmer the sauce for about 15 minutes, allowing the flavors to meld together.

3

Prepare the Potato Layer

Peel and thinly slice the potatoes. Place them in a pot of boiling water and cook for about 5 minutes, until they are slightly tender. Drain the potatoes and set aside.

4

Whip up the Bechamel Sauce

In a medium saucepan, melt butter over medium heat. Stir in flour and cook for a minute or two until the mixture turns slightly golden. Gradually whisk in milk, continuing to whisk until the sauce thickens. Add grated cheese, nutmeg, salt, and pepper. Remove the saucepan from heat and let it cool for a few minutes.

5

Assemble the Moussaka

Preheat your oven to 375°F (190°C). In a greased baking dish, start by layering half of the roasted eggplant slices. Top with half of the meat sauce, followed by a layer of cooked potatoes. Repeat the layers with the remaining ingredients. Pour the prepared bechamel sauce evenly over the top layer.

6

Bake to Perfection

Place the assembled moussaka into the preheated oven and bake for 45 minutes to an hour, or until the top turns golden brown and the moussaka is bubbling around the edges. Remove from the oven and let it cool for a few minutes before serving.