Description
Rich Peanut Greek Moussaka is a delightful twist on a traditional dish, offering layers of tender eggplant and creamy potatoes embraced by a savory peanut sauce and topped with luscious béchamel. This comforting casserole not only tantalizes your taste buds but also fills your home with irresistible aromas. Perfect for gatherings or cozy family dinners, this moussaka is sure to impress!
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 large waxy potatoes, thinly sliced
- 1 lb lean ground beef or lamb
- 1 cup smooth peanut butter
- 1 tsp ground cinnamon
- 3 tbsp olive oil (divided)
- 4 tbsp butter
- 1/4 cup flour
- 2 cups milk
- 1 cup crumbled feta or grated Parmesan cheese
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish with olive oil.
- In a skillet, heat 1 tbsp olive oil over medium heat. Sauté chopped onions and garlic until fragrant, then add meat and cook until browned.
- Sprinkle salt on eggplant slices and let sit for 30 minutes; rinse to remove moisture. Thinly slice potatoes.
- Layer the baking dish starting with potatoes, followed by eggplant rounds, then the meat mixture; repeat until all ingredients are used.
- For the béchamel, melt butter in a saucepan over medium heat. Stir in flour until golden brown, then gradually whisk in milk until smooth.
- Once thickened, mix in peanut butter completely before pouring over the layered moussaka.
- Cover with foil and bake for about 45 minutes; uncover during the last 15 minutes for a golden top.
- Allow to cool slightly before slicing to maintain structure.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg