The Ultimate Musaka
Satisfying layers of meat, potatoes, and eggplant that will feed the masses.
Equipment
- Box Grater
- Aluminum Foil
- Paper Towels
- Whisk
Ingredients
For the Aubergines (Eggplants)
- 1 ¼ oz all-purpose flour
- 3 eggplants medium, cut into ¼ inch slices
- 3 ½ oz vegetable oil
For the Cheese Sauce
- vegetable oil for frying
- 3 leeks large, roughly sliced
- 10 oz double heavy cream
- 10 oz ricotta
- 7 oz gruyere cheese grated
- 1 teaspoon chilli flakes
- 5 cloves garlic roughly chopped
For the Meat Sauce
- vegetable oil for frying
- 1 onion large, roughly chopped
- 1 tablespoon smoked paprika
- 1 ¾ lb ground lamb or ground beef or ground pork, at least 20% fat
- 1 cube beef stock or lamb stock or chicken stock
- ½ bunch parsley roughly chopped
To Assemble
- 5 Maris Piper potatoes very thinly sliced
- 5 eggs
- 18 oz full-fat Greek yogurt
- 3 ½ oz Parmesan grated
- salt
- fresh black pepper
Instructions
- Prep the Vegetables: Wash your hands with soap and water. Use a knife and a cutting board to cut the eggplant into slices, slice the leeks, and chop the garlic, onion, and parsley. Place everything in separate bowls and set aside.
- Grate the Cheese: Use a box grater or NutriSlicer to grate the gruyere into a clean bowl. Set it aside.
- Coat the Eggplants: Use a kitchen scale to weigh the flour in a clean bowl. Season with salt and pepper as desired. Dip the eggplant slices into the flour to coat. Set aside for 5 minutes.
- Fry the Eggplants: Heat the oil in a large saucepan over medium heat for 8 minutes. Carefully add the aubergine slices and fry them in batches for 3 to 4 minutes. Turn while frying, or until the outside is sealed. Transfer them to paper towels to absorb the excess oil.
- Start the Cheese Sauce: Heat some oil in a medium saucepan over low heat. Add the leeks to the pan. Cook, while stirring, for 5 minutes, or until they begin to soften. Add the double cream and stir with a spoon or spatula to combine.
- Add the Cheeses: Gradually add the ricotta and gruyere cheeses. Stir well after each addition, until they are completely melted. Cook on low for 15 minutes. Add the chilli flakes and garlic, and set aside.
- Start the Meat Sauce: Heat some oil in a saucepan over medium heat. Add the onion to the pan. Use a measuring spoon to add the paprika. Cook, while stirring, for 5 minutes, or until softened.
- Finish the Meat Sauce: Add the meat and the stock cube to the pan. Cook for 5 minutes, breaking the meat up with a wooden spoon, until browned. Add the parsley and 1 ¾ oz of water to the pan. Stir to combine. Cook for 8 minutes, or until most of the water has evaporated. Season with salt and pepper and set aside. Turn off the stove.
- Slice the Potatoes: Preheat the oven to 325 degrees Fahrenheit. Use a knife and a cutting board to thinly slice the potatoes.
- Potatoes, Meat, Eggplant, Repeat: Add some oil to a baking dish. Arrange some of the potato slices on the bottom of the baking dish. Spoon some of the meat over the top and spread evenly. Add a layer of the eggplant slices. Repeat this process until they're all in the dish.
- Time to Bake: Cover the baking dish with aluminum foil. Transfer it to the oven and bake for 1 hour.
- Combine the Eggs, Yogurt, & Parmesan: Crack the eggs into a clean bowl. Wash your hands. Add the Greek yogurt and grated Parmesan to the bowl. Whisk the ingredients to combine. Season with salt and pepper as desired. Set it aside.
- Add the Cheese Sauce & Yogurt Mixture to the Musaka: Remove the baking dish from the oven. Pour the cheese sauce over top. Add the egg and yogurt mixture.
- Finish Baking the Musaka: Place the baking dish back in the oven, uncovered, for 20 minutes, until the yogurt has set and the potatoes are cooked through. Turn off the oven when finished. Allow the musaka to cool for 10 minutes before serving. Serve with pickled peppers and a green salad as desired.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/musaka
Nutrition
Calories: 664kcalCarbohydrates: 33gProtein: 33gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 181mgSodium: 374mgPotassium: 1028mgFiber: 6gSugar: 8gVitamin A: 1711IUVitamin C: 27mgCalcium: 442mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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