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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Potatoes: | 2. Preheat oven to 375 degrees F. | 3. Toss the potatoes with the olive oil in a large bowl. | 4. Put them in a single layer on a baking sheet and season to taste. | 5. Roast until soft and starting to brown, about 35 minutes. | 6. Béchamel Sauce: | 7. In a medium saucepan melt the butter over medium heat. | 8. Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color. | 9. Gradually whisk in the hot milk. | 10. Continue whisking for about 6 to 8 minutes until it thickens. | 11. Season with salt, pepper and nutmeg. | 12. Put the eggs in a large bowl. | 13. Whisk the béchamel sauce into the eggs. | 14. Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle). | 15. Cover bowl with plastic wrap. | 16. Make sure to place wrap directly on the surface of the sauce so a skin does not form. | 17. Set aside. | 18. Lamb: | 19. Heat oil in a large, heavy-bottomed pot over medium-high heat. | 20. Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes. | 21. Add onion and garlic and sauté until tender, about 6 minutes. | 22. Add wine, cayenne pepper, and oregano and cook 2 minutes. | 23. Stir in cinnamon, tomatoes, tomato paste and nutmeg. | 24. Reduce heat to medium. | 25. Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes. | 26. Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat. | 27. Brush the eggplant slices with oil and season with salt and pepper. | 28. Grill until cooked through and golden, about 2 minutes per side. | 29. Set aside. | 30. To Assemble: | 31. Preheat oven to 400 degrees F. | 32. Coat a 14x10x2-inch glass baking dish with oil. | 33. Arrange potatoes in bottom of dish. | 34. Arrange half of eggplant slices over potatoes. | 35. Pour half of lamb sauce over. | 36. Arrange another layer of eggplant slices on top. | 37. Pour remaining sauce over. | 38. Pour béchamel sauce over moussaka, covering completely. | 39. Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned. | 40. Transfer baking dish to rack and let rest 20 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1		peeled sliced	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt				-	-	-	-
black pepper				-	-	-	-
butter	2/3	cup	unsalted	912.0	41.903999999999996	28.496	76.8
purpose flour	1	cup		56.7375	0.0	12.6225	0.3188
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
salt			coarse	-	-	-	-
black pepper				-	-	-	-
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
egg	6			429.0	2.16	37.68	28.53
olive oil	3	tablespoons		477.36	0.0	0.0	54.0
lamb	1 1/2		ground	1816.668	0.0	114.8515	146.8984
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	3		chopped	56.7375	0.0	12.6225	0.3188
red wine	1/2	cup		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
greek oregano	2	teaspoons		56.7375	0.0	12.6225	0.3188
cinnamon	1	teaspoon		-	-	-	-
italian tomato	56	ounces	chopped drained	1143.0515	165.1074	25.4011	38.1017
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
nutmeg	1	pinch	ground	1.4438	0.1355	0.0161	0.0999
baby eggplant	2 1/4		cut	56.7375	0.0	12.6225	0.3188
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.