Greek Lamb Moussaka with Potatoes and Eggplant
in Béchamel Sauce
Savor the taste of Greece with this classic Moussaka. Layers of eggplant, potatoes, spiced meat, and creamy béchamel sauce create a truly comforting dish.
Cals 944 · Prot 73 · Carbs 59 · Fat 53
Global Eats
60 min
Savor the taste of Greece with this classic Moussaka. Layers of eggplant, potatoes, spiced meat, and creamy béchamel sauce create a truly comforting dish.
Cals 944 · Prot 73 · Carbs 59 · Fat 53
Global Eats
Ingredients
Lamb sauce
Lamb Mince
350 Grams
Potatoes
450 Grams
Long Eggplant
125 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Tomato paste
70 Grams
Beef stock cube
9*11*15*
0.5 Piece
Dried oregano
2 Grams
Cinnamon powder
2 Grams
Allspice powder
2 Grams
Water
200 ML
Bechamel
Parmesan
4*
30 Grams
Organic Eggs
5*
1 Piece
Butter
4*
20 Grams
Plain flour
10*11*
20 Grams
Whole milk
4*
200 ML
Nutmeg
1 Gram
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Allergens
*9 Soya, *11 Gluten, *15 Celery, *4 Milk, *5 Eggs, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3947 / 944 |
| Fats (g) | 53.2 |
| of which saturated (g) | 26.3 |
| Carbohydrates (g) | 59 |
| of which sugars (g) | 13.2 |
| Fibers (g) | 12.4 |
| Proteins (g) | 73.4 |
| Salt (g) | 3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast vegetables
- Preheat the oven to 220°C/200°C fan.
- Slice the potatoes and eggplant into approx 0.25cm thick long vertical slabs.
- Place the potatoes at the bottom of a baking tray.
- Add the eggplant on top.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25 min until the potatoes are fork tender and halfway cooked through.
Tip! Roasting the vegetables cuts back on calories compared to frying, and it's just as delicious!
2 Prep
- Meanwhile, peel and finely chop the onion and garlic.
- Pick and finely chop the parsley.
3 Cook lamb
- Heat a large pan over a medium heat with a drizzle of olive oil.
- Add the onion. Fry for 3-5 min until softened.
- Add the garlic and lamb. Fry for 5 min until browned.
- Add the tomato paste. Fry for 1-2 min further.
- Add the stock cube, oregano, cinnamon, allspice, measured water, and black pepper.
- Mix, cover and simmer for 5 min until thickened.
- Turn off the heat and stir in the parsley.
4 Make Bechamel Sauce
- Grate the parmesan. Separate the egg yolks, discarding the white.
- Heat a saucepan over medium heat. Add the butter and flour. Cook, stirring continuously, for 1 min or until a sandy paste has formed.
- Gradually whisk in the milk. Cook for 3-5 min until the sauce thickens. Remove the pan from the heat. Allow the sauce to cool for 2 mins.
- Whisk in the parmesan, nutmeg, a pinch of salt and pepper, and egg yolks.
Tip! Adding egg yolks to bechamel thickens the sauce for a custard-like texture when baked.
5 Bake
- To a medium ovenproof dish, add half of the lamb sauce.
- Cover with a layer of potatoes, then the eggplants.
- Add the rest of the lamb, and top with the bechamel sauce.
- Bake for 20-25 min until golden brown on top.
- Set aside to cool for 5-10 min before slicing.
6 Serve
- Divide the Greek Lamb Moussaka amongst plates, and enjoy!
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