Description
Rich Peanut Greek Moussaka is a delightful twist on a classic dish, featuring layers of tender eggplant, spiced ground meat, and a creamy peanut-infused béchamel sauce. This visually stunning casserole is perfect for impressing guests or enjoying a family dinner. Its unique flavor profile combines traditional Greek spices with rich peanut undertones that will leave everyone craving more.
Ingredients
Scale
- 2 medium eggplants (sliced into ½ inch rounds)
- 1 lb ground beef or lamb
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 can (14 oz) crushed tomatoes
- ½ cup smooth peanut butter
- 2 cups whole milk
- 1 cup feta cheese or grated Parmesan (crumbled)
- ¼ cup pine nuts (toasted, optional)
- 1 tsp cinnamon
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the eggplant: Sprinkle salt over sliced eggplants and let sit for 30 minutes to draw out moisture.
- Sauté the meat mixture: In a large skillet, sauté chopped onions until translucent. Add minced garlic and ground meat; cook until browned.
- Add tomatoes and spices: Stir in crushed tomatoes, cinnamon, oregano, and simmer for 15 minutes.
- Make the peanut béchamel sauce: Melt butter in another saucepan, whisk in flour and gradually add milk until thickened.
- Assemble layers: In a baking dish, layer half of the eggplant slices followed by half of the meat mixture. Repeat layers and top with béchamel sauce.
- Bake: Preheat oven to 375°F (190°C) and bake uncovered for 45–50 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: For added flavor, roast the eggplant slices before layering. Feel free to substitute ground beef with lamb or add vegetables like roasted red peppers. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F for optimal texture.