Slow Cooked Greek Moussaka
Slow Cooked Greek Moussaka is a delightful Mediterranean dish that layers tender eggplant, savory ground meat, and a creamy béchamel sauce. This comforting classic brings the flavors of Greece to your home, perfect for family gatherings or special occasions. Rich in taste and aroma, each bite offers a journey to sunlit tavernas, making it a must-try recipe for any culinary enthusiast.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Greek
Ingredients
Scale
- 2 medium eggplants (sliced into ½-inch rounds)
- 1 lb ground lamb or beef
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 cinnamon stick
- Salt (to taste)
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- Nutmeg (a pinch)
- ½ cup grated cheese (optional)
Instructions
- 1. Prepare the Eggplants: Sprinkle sliced eggplants with salt and let them sweat on paper towels for about an hour.
- 2. Cook the Meat: Sauté onions in a skillet until translucent. Add minced garlic and ground meat, cooking until browned. Stir in tomato paste and cinnamon stick; mix well.
- 3. Layer Ingredients: In a slow cooker, layer eggplant followed by meat mixture, repeating until all ingredients are used, finishing with eggplant.
- 4. Make Béchamel: In a saucepan, melt butter over low heat. Whisk in flour until smooth, then gradually add milk while whisking until thickened. Add nutmeg and cheese if desired.
- 5. Combine: Pour béchamel over the top layer in the slow cooker. Cover and cook on low for about 6 hours or high for 3 hours.
- 6. Serve: Let rest for 10 minutes before serving; garnish with herbs if desired.
Nutrition
- Serving Size: 1 piece (400g)
- Calories: 590
- Sugar: 7g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg