Moussaka

Greek Taverna Favorites is set to repeat on my apple music playlist this month.  I've rewatched Mama Mia and My Big Fat Greek Wedding at least 2 times each.  I'm buying kalamata olives, eggplant and even feta. 😅  Is it obvious that I'm excited about my upcoming trip to Greece?  The only reason that my suitcase isn't already packed is because I'm still wearing some of the clothes that I need to take with me. 🧳 😂

I've also been experimenting with Greek cooking in preparation for our adventure in Greece.  I figured it would be best if I serve my family Greek food before they have a chance to taste the authentic version. 😂  Much to my surprise, moussaka came up as one of the most popular Greek dishes when I did a google search for traditional Greek dishes.  So, naturally, it was one of the first Greek dishes that I decided to tackle at home. ​

Traditionally, moussaka is spiced beef or lamb cooked in tomato sauce and layered with eggplant and bechamel sauce. 🍆  This dish sounded so good to me - even though I'm not a big fan of ground beef or lamb.  And that's saying something. 😅  But to make it a little more Amy-friendly - I swapped out ground turkey for the traditional meat in the recipe.  

Don't be intimidated by the lengthy ingredient list for this moussaka.  This is most definitely a meal that you can assemble ahead of time.  I put my moussaka together and stored it in the refrigerator overnight.  The following day, I took it out of the frig, popped it in the oven and 30 minutes later - we were eating.

Moussaka
Vegetables 
3 1/2 pounds eggplant, cut into 3/4" pieces
1/2 cup + 2 teaspoons + 3 Tablespoons oil
2 teaspoons salt
3/4 teaspoon pepper
1 1/2 pounds Yukon Gold potatoes, sliced into 1/4" rounds

Meat Sauce
1 Tablespoon oil
1 onion, chopped
1/2 salt
4 garlic cloves, minced
1 Tablespoon tomato paste
1/2 cup red wine
2 teaspoon paprika
2 teaspoons oregano
1/2 red pepper flakes
1 pound lean ground turkey 
14.5 ounce can tomatoes
2 teaspoons red wine vinegar

Bechamel
6 Tablespoons butter
1/2 cup flour
2 1/2 cups whole milk
3/4 cup shredded provolone cheese
3/4 cup grated pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon nutmeg
​3 egg yolks, lightly beaten

Toss eggplant with 1/2 c. oil, 1 t. salt and 1/2 t. pepper.  

Spread into an even layer on 2 greased, foil lined baking sheets. 

Roast 30 minutes at 450.  Reduce temperature to 400.

Grease a 9x13" baking pan with 2 t. oil. 

Toss potatoes with 3 T. oil, 1 t. salt and 1/4 t. pepper.   

Cover and microwave 8-10 minutes. 

Transfer potatoes and any liquid to pan.  Cool and then shingle.   

For meat sauce, heat oil in skillet.  Add onion and salt and cook 6-8 minutes. 

Add garlic and cook 1 minute.  Add tomato paste and cook 2 minutes. 

Add turkey and cook until no pink remains.  

Add tomatoes and wine cook 6-8 minutes until liquid is absorbed.  

Stir in vinegar, cover and remove from heat. 

For bechamel, melt butter in saucepan.

Whisk in flour and cook 1 minute. 

Whisk in milk and bring to a boil slowly.

Remove from heat and whisk in cheese, salt and nutmeg.

Whisk in egg yolk.

Cover potatoes with eggplant.  Press gently. 

Spread meat sauce evenly over eggplant.

Top with bechamel. 

Place dish on baking sheet.   

​

Bake 30 minutes.  ​ Let cool 30 minutes before serving. 

I can hardly wait to get to Greece to find out how my turkey moussaka stacks up against the traditional version.  I absolutely loved this version but I'm certain that it won't even hold a candle to the moussaka that we will taste in Greece.  

Ciao!

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