If you haven’t had homemade moussaka, I highly suggest you stop what you’re doing right now, get ye to a grocery store and obtain some ground lamb, eggplant, and crushed tomatoes. The rest of the ingredients, and the process, can be modified to meet most restrictions on time, ambition, and calories.
First, take a look at these two equally delicious recipes and develop a hybrid moussaka that works for you. Ignore the béchamel topping for now – we’ll take that on in a little bit.
This one, from Saveur, is more time intensive, sophisticated, and elaborate. Great for someone with a well stocked pantry and/or a free Saturday.
The Food and Wine version is easier, less time-intensive, and just as tasty.
Whichever moussaka floats your boat, I recommend using a 75/25 mix of ground lamb to ground turkey to mellow out the flavor and reduce the overall amount of fat.
My latest moussaka adventure yielded the discovery of a surprisingly easy béchamel substitute that is the right flavor and consistency, at a fraction of the fat.
The must have’s:
- 1 teaspoon butter
- 1 1/2 cups 2% milk
- 1 oz cup of plain, nonfat greek yogurt
- 1/2 cup low fat crumbled feta cheese
- 1 extra large egg
- 2 teaspoons coarse sea salt
- 2 oz parmesan cheese
- Melt butter over low heat in sauce pan
- Add milk and heat until steaming, stirring continuously
- Mix in yogurt until smooth and bring back to temperature
- Beat egg thoroughly in medium mixing bowl and set aside
- Stir in feta cheese and mix until melted into mixture
- Slowly add salt to taste – mixture should be tart but savory
- Turn off heat and add milk mixture to bowl with egg – slowly stirring together
- Pour mixture over top of layered moussaka and sprinkle parmesan on top
- Bake moussaka and enjoy!