Greek-Style Lamb & Eggplant Bake
Indulge in this delightful Greek-style casserole that brings together layers of roasted eggplant, savory ground lamb (or beef), and a luscious bechamel sauce, all infused with aromatic herbs and spices. This dish, inspired by the traditional Moussaka, is designed to be comforting and rich, making it perfect for gatherings or special occasions. The preparation may seem intricate, but each layer complements the others perfectly, creating a tasty delight that warms the heart. Perfect for meal prep, you can easily halve the recipe for smaller gatherings or for an equally delicious leftovers experience. Allow it to settle after baking for enhanced flavors, and savor the blend of tastes that this Mediterranean masterpiece offers.
N/A
Servings
390
Calories
34
Ingredients
Ingredients
Eggplants
2 large (peeled and sliced lengthwise to 1/8-1/4 inch)
Virgin Olive Oil
1/4 cup + 2 tbsp (for brushing and sautéing)
Garlic
2 cloves (freshly mashed)
Fresh Ground Black Pepper
1/2 teaspoon (divided)
Fine Sea Salt
1 teaspoon (divided)
Grated Parmesan Cheese
3/4 cup + 3 tbsp (divided)
Lean Ground Beef or Lamb
1 1/2 lbs (ground)
Chopped Onion
1 large (freshly chopped)
Chopped Green Bell Pepper
1 medium (freshly chopped)
Minced Kalamata Olives
2 tbsp (pitted and finely chopped)
Minced Flat Leaf Parsley
2 tbsp (freshly minced)
Chopped Fresh Garlic
2 tbsp (finely chopped)
Diced Tomatoes
14 oz can (canned)
Dry Greek Red Wine
3/4 cup (for flavor)
Tomato Paste
6 oz can (canned)
Red Wine Vinegar
2 tbsp (for flavor)
Greek Honey
2 tsp (for sweetness)
Crushed Dried Oregano
1 1/4 tsp (dried)
Ground Cinnamon
1 tsp (spice)
Ground Allspice
1/4 tsp (spice)
Freshly Grated Nutmeg
1/4 tsp (freshly grated)
Ouzo or Anise Extract
1/2 tbsp or 1/4 tsp (for flavor)
Fresh Grated Lemon Zest
1/4 tsp (freshly grated)
Crushed Dried Mint
1/4 tsp (dried)
Fresh Ground White Pepper
1/4 tsp (spice)
Crushed Red Pepper Flakes
1 pinch (for heat)
Salted Butter
1/2 cup (for making béchamel)
All-Purpose Flour
1/2 cup (for making béchamel)
Whole Milk
4 cups (for béchamel)
Egg Yolks
4 large (separated from whites)
Extra Virgin Olive Oil
2 tsp (for béchamel)
Fresh Lemon Juice
2 tsp (for béchamel)
Garlic Powder
1/8 tsp (for flavor)
Cayenne Pepper
1 pinch (for heat)
Instructions
1
Prepare the eggplant by slicing it lengthwise into 1/8- to 1/4-inch thick slices. In a large bowl, mix olive oil, mashed garlic, black pepper, and fine sea salt. Brush the eggplant slices with this mixture, then grill them on medium-high heat until charred and tender. Set them aside to sweat and release excess moisture.
2
While the eggplant is grilling, use a food processor to finely chop the onion, bell pepper, olives, parsley, and garlic.
3
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetable mixture, along with the ground meat, sea salt, and black pepper. Sauté until the meat is browned and the vegetables are tender.
4
Stir in the diced tomatoes, red wine, tomato paste, red wine vinegar, honey, oregano, cinnamon, allspice, nutmeg, ouzo, lemon zest, mint, white pepper, and red pepper flakes. Combine well, cover, and let simmer on low heat for 45 minutes, adjusting seasoning as needed.
5
In a separate bowl, whisk together the egg yolks and milk until smooth. Incorporate olive oil, lemon juice, sea salt, white pepper, nutmeg, garlic powder, and cayenne pepper, then set aside.
6
Melt butter in a saucepan, then whisk in the flour for about a minute. Gradually add the milk and egg mixture, whisking constantly until the sauce thickens and bubbles begin to form. Stir in 3/4 cup of parmesan cheese until smooth.
7
Blend half of the béchamel sauce into the meat sauce, mixing thoroughly. Preheat your oven to 350°F (175°C) and oil a 2-3 quart casserole dish.
8
Layer half of the grilled eggplant in the bottom of the dish, followed by the meat sauce, then top with the remaining eggplant slices. Pour the rest of the béchamel sauce over the top, smoothing it out. Optionally garnish with additional parmesan or parsley.
9
Bake for 1 hour, then allow the casserole to rest for 20 minutes before slicing and serving. Enjoy the rich flavors of this classic Greek dish!
Nutrition Information
22g
Fat
25g
Carbs
15g
Protein
4g
Fiber
1.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Greek-Style Lamb & Eggplant Bake?
It is a Greek-style casserole featuring layers of roasted eggplant, savory ground lamb or beef, and a rich bechamel sauce infused with aromatic herbs.
Is this dish similar to traditional Moussaka?
Yes, this dish is inspired by traditional Moussaka and is designed to be comforting and rich.
Can I use beef instead of lamb in this recipe?
Yes, you can use 1 1/2 lbs of either lean ground beef or ground lamb.
How many calories are in a serving of this dish?
There are approximately 390 calories per serving.
How should the eggplants be prepared?
Peel the eggplants and slice them lengthwise into 1/8 to 1/4 inch thick slices, then brush them with an oil-garlic mixture and grill until tender.
What ingredients are used to brush the eggplant before grilling?
A mixture of olive oil, mashed garlic, black pepper, and fine sea salt is used.
What are the nutritional values for fat and protein?
Each serving contains 22g of fat and 15g of protein.
What kind of wine is recommended for the meat sauce?
The recipe calls for 3/4 cup of dry Greek red wine.
How long should the meat sauce simmer?
The meat sauce should simmer on low heat for 45 minutes.
What provides the unique anise flavor in this dish?
Ouzo or anise extract is added to the meat sauce to provide that specific flavor profile.
What spices are included in the meat sauce?
The sauce includes cinnamon, allspice, nutmeg, oregano, mint, white pepper, and red pepper flakes.
How is the bechamel sauce made?
It is made by whisking milk and egg yolks with seasonings, then adding them to a butter and flour roux until thick, finished with parmesan cheese.
What type of cheese is used in the recipe?
Grated Parmesan cheese is used in the bechamel sauce and as a topping.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C).
How long does the casserole need to bake?
The casserole should bake for a total of 1 hour.
Why should the casserole rest for 20 minutes before serving?
Allowing it to rest helps the flavors enhance and makes it easier to slice and serve.
Can this recipe be used for meal prep?
Yes, it is excellent for meal prep as the leftovers are very delicious.
What size casserole dish is required?
A 2-3 quart casserole dish is recommended.
What is the carbohydrate and fiber content?
There are 25g of carbohydrates and 4g of fiber per serving.
What vegetables are processed in the food processor?
The onion, green bell pepper, olives, parsley, and garlic are finely chopped together.
What type of olives are used?
The recipe specifies 2 tablespoons of minced Kalamata olives.
Is there any honey in this recipe?
Yes, 2 teaspoons of Greek honey are added to the meat sauce for sweetness.
What is the layering order for the casserole?
Layer half the eggplant, then the meat sauce, then the remaining eggplant, and finally the bechamel sauce on top.
How many egg yolks are used for the bechamel?
The recipe requires 4 large egg yolks.
Can I make a smaller version of this dish?
Yes, the recipe can easily be halved for smaller gatherings.
Does the recipe call for fresh or dried mint?
The recipe uses 1/4 teaspoon of crushed dried mint.
What kind of milk should be used?
The recipe calls for 4 cups of whole milk.
Is there any heat or spiciness in the bechamel?
Yes, a pinch of cayenne pepper is added to the bechamel for a hint of heat.
What is the total number of ingredients in this recipe?
There are 34 ingredients in total.
What should be done with the eggplants after grilling?
Set them aside to sweat, which helps release any excess moisture before layering.