Beef Moussaka


My oldest daughter had Moussaka at day care the other week, and since then I haven’t been able to get it out of my head!
The only cure for not going insane was to make one…

Here’s the recipe:

Beef Moussaka

Prep time20 minutes
Cook time1 hour, 15 minutes
Total time1 hour, 35 minutes
Compliance Primal
Meal type Main Dish
Main ingredient Beef
Includes dairy...but no potatoes.

What you need:

  • 2lb (1 kg) ground beef
  • 2 eggplants (partially peeled in stripes and sliced)
  • 3 onions (cut in half then sliced)
  • 4 cloves of garlic (minced)
  • 2 cups (5 dl) tomato paste
  • 1 cup (2.5 dl) smetana
  • 6oz (170 g) flavorful hard cheese (grated)
  • 2 egg yolks
  • full fat cream
  • butter/clarified butter/ghee ((for frying))
  • chopped fresh parsley (to taste)
  • dried oregano (to taste)
  • salt (to taste)
  • crushed black pepper (to taste)

What to do:

1About 40 minutes prior to when you plan to start cooking, put the eggplant slices in a colander and salt generously between each layer. Then place a plate upside-down on top of them, with a heavy jar as a weight on top of the plate.
This will pull the water out from the eggplants, so you might want to put the colander in a tray of some kind, then place it in the fridge for an hour.
2Set oven to 400F (200C).
3Heat up a little bit of butter/clarified butter/ghee in a large pot or deep skillet, and fry the onions over high heat until they’re soft and starts to get some color.
4Add the garlic. and fry for Another minute or so.
5Add the ground beef, some salt, and a generous amount of black pepper, oregano and parsley, and fry until most liquid is gone.
6Stir in the puréed tomatoes and let simmer on medium heat without lid for about 20 minutes, allowing it to reduce a bit.
7It should now have passed about an hour since you put the eggplants in the fridge.
Take them out and rinse the slices thoroughly under running water, and pat them dry using paper towels.
8Fry them in batches in a pan until they get nicely colored.
9While frying, put the smetana in a bowl and stir in cream until it has a nice, thick sauce texture and then stir in the egg yolks and grated cheese.
10Alternate layers of eggplant and the meat sauce (I got 3 layers of each, starting with eggplants and ending with meat) in a ceramic/glass oven safe tray, then pour the cheese/cream mixture on top of it and spreading it evenly.
11Put it in the oven and cook for about 30 minutes.


…halfway through the layering.



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One Comment

  1. Pingback: How to cook perfect moussaka « A different perspective

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