Yai-Yai's Moussaka

Health score
34%
Yai-Yai's Moussaka
105 min.
6
686kcal

Suggestions

Yai-Yai's Moussaka: A Delectable Journey through Greek Cuisine

Embark on a culinary adventure with Yai-Yai's Moussaka, a rich and flavorful dish that transports you straight to the heart of Greece. This classic recipe, perfect for lunch or dinner, serves six and requires just over two hours to prepare and cook. Each serving offers a satisfying 686 calories, packed with protein, fat, and carbs to keep you fueled throughout your day.

At the core of this dish are three essential components: the tender layers of eggplant and potatoes, the savory and aromatic ground beef filling, and the luxurious cream sauce, all crowned with a generous sprinkle of feta and Parmesan cheeses. The blend of spices, including black pepper, cinnamon, nutmeg, and oregano, elevates the flavors to new heights, while the egg and butter in the cream sauce ensure a silky-smooth texture.

Preparation begins with the careful layering of eggplant and potatoes, each slice seasoned and browned to perfection in the oven. The beef mixture, a harmonious blend of cooked ground beef, tomato paste, and a medley of spices, forms the hearty base for these layers. Finally, the cream sauce, a concoction of melted butter, flour, milk, and a hint of nutmeg and white pepper, binds the dish together, adding a creamy richness that elevates the entire creation.

Bake until the top is golden brown, then allow the moussaka to cool before refrigerating. Savor each bite of this comforting dish, relishing the complex interplay of flavors and textures that Yai-Yai's Moussaka promises. Whether for a family dinner or a special occasion, this recipe is sure to impress and delight all who taste it.

Ingredients

  • 0.8 teaspoon pepper black
  • 2.5 teaspoons butter 
  • 0.5 teaspoon cinnamon 
  •  egg yolk 
  •  eggplant 
  •  eggs 
  • servings feta cheese (enough to sprinkle)
  • 2.5 teaspoons flour 
  •  garlic clove minced
  • lb ground beef lean (preference)
  • dashes nutmeg 
  • servings olive oil 
  • large onion 
  • 1.5 teaspoon oregano dried
  • servings parmesan (enough to sprinkle)
  • servings parsley (preference)
  • 0.5 teaspoon salt 
  • 1.5 teaspoons salt 
  • ounces tomato paste 
  • dashes pepper white
  •  potatoes white
  • cups milk whole

Equipment

  • bowl
  • paper towels
  • sauce pan
  • oven
  • baking pan

Directions

  1. Layers:.Preheat oven to Broil.Wash eggplants and potatoes (peel).
  2. Cut lengthwise down the middle, then into inch slices.
  3. Sprinkle salt on both sides of the eggplant and potato slices.Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant).Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out).Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat.Coat a non-stick 9 x13-inch baking dish with olive oil.Cover the bottom with your eggplant slices (potatoes will be used later).Set oven to 350F.Beef:.In a saucepan, add olive oil, beef, and preferred amount of onion.Cook until beef is brown and the onion is tender.
  4. Drain excess fluid.
  5. Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick).Heavy Construction:.
  6. Pour enough beef mixture to cover eggplant.
  7. Layer with the potato slices.Cover with beef.
  8. Layer with eggplant slices.Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce! Set aside.Cream Sauce:.Melt butter in saucepan.Stir in flour, salt, nutmeg, and white pepper.
  9. Remove from heat and slowly stir in milk.Return to heat until slightly thickened.In a small bowl beat the eggs and additional yolk.Temper the eggs by adding a bit of the hot mixture (If you dont do this the eggs will instantly cook when they are added to the mixture).Over low heat: slowly add eggs to mixture.
  10. Mix well.***
  11. Pour sauce over layers and sprinkle the cheeses.***
  12. Bake at 350F for 45 minutes to an hour (whenever the sauce is brown).***
  13. Let the moussaka cool (until room temperature) before refrigeration.

Nutrition Facts

Calories686kcal
Protein24.01%
Fat50.6%
Carbs25.39%

Properties

Glycemic Index
96.13
Glycemic Load
17.96
Inflammation Score
-9
Nutrition Score
40.899130406587%

Flavonoids

Delphinidin
196.23mg
Apigenin
8.63mg
Luteolin
0.07mg
Isorhamnetin
1.25mg
Kaempferol
0.9mg
Myricetin
0.61mg
Quercetin
5.78mg

Nutrients percent of daily need

Calories:686.44kcal
34.32%
Fat:39.37g
60.58%
Saturated Fat:16.17g
101.04%
Carbohydrates:44.44g
14.81%
Net Carbohydrates:33.34g
12.13%
Sugar:17.69g
19.66%
Cholesterol:195.17mg
65.06%
Sodium:1951.78mg
84.86%
Alcohol:0g
100%
Protein:42.04g
84.08%
Vitamin K:92.3µg
87.91%
Phosphorus:723.73mg
72.37%
Calcium:689.47mg
68.95%
Vitamin B6:1.09mg
54.4%
Vitamin B12:3.19µg
53.2%
Selenium:35.15µg
50.21%
Vitamin B2:0.85mg
49.71%
Potassium:1697.82mg
48.51%
Manganese:0.95mg
47.73%
Zinc:7.06mg
47.05%
Fiber:11.09g
44.37%
Vitamin C:35.46mg
42.98%
Vitamin B3:8.05mg
40.27%
Vitamin E:4.72mg
31.44%
Vitamin A:1502.26IU
30.05%
Iron:5.36mg
29.75%
Magnesium:118.83mg
29.71%
Folate:108.24µg
27.06%
Copper:0.51mg
25.38%
Vitamin B5:2.53mg
25.29%
Vitamin B1:0.35mg
23.04%
Vitamin D:1.7µg
11.3%
Source:Food.com
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