Delicious moussaka recipe - not your regular Greek moussaka!

1. 1

   Brown the Meat

   Heat a large skillet over medium-high heat. Add the ground pork, season with salt and pepper and cook, breaking it up with a wooden spoon, until nicely browned. Transfer the meat to a plate and set aside.

2. 2

   Build the Meat Sauce

   Add oil to the same pan if needed and heat. Add the diced onion and sauté until translucent and softened. Return the browned pork to the pan. Stir in tomato paste and mix well to coat the meat and onions. Add the paprika, dried thyme, black pepper, and minced garlic. Stir well and cook for 1 - 2 minutes, until fragrant.

3. 3

   Add the Wine and Broth

   Pour in the Merlot and cook until the alcohol has evaporated. Add the beef broth and simmer for a few minutes, allowing it to reduce slightly. Don't reduce it completely - the meat mixture should remain moist and saucy.

4. 4

   Prepare the Potatoes

   Peel the potatoes and slice them thinly using a mandoline or a sharp knife. Place the slices in a bowl of water as you work to remove excess starch. Once all the potatoes are sliced, drain them and dry them thoroughly with a clean kitchen towel.

5. 5

   Season the Potatoes

   Place the dried potato slices in a large bowl. Add tablespoon of oil, salt, and black pepper to taste, and toss well to coat the slices evenly.

6. 6

   Assemble the Moussaka

   Preheat the oven to 200°C (400°F). Arrange about half of the potatoes in an even layer in a roasting pan. Spread the meat mixture evenly over them. Finish with remaining half of the potatoes.

7. 7

   Bake Covered

   Cover the roasting pan tightly with aluminum foil. Bake for 40 minutes. Keeping it well covered allows the potatoes to cook in the steam and moisture from the meat mixture.

8. 8

   Add Cream Topping & Finish Baking

   Remove the pan from the oven and carefully remove the foil. Mix the cooking cream with the milk and pour it evenly over the potatoes. Grate the Parmigiano Reggiano over the top. Return the moussaka to the oven, uncovered, and bake for another 20 minutes, or until the top is golden and the potatoes are fully tender.

9. 9

   Rest & Serve

   Let the moussaka cool for a few minutes before slicing. This helps the layers set and makes it easier to remove neat slices. If you can't wait, you can absolutely serve it straight from the oven - it will just be a little softer.

Calories

122

kcal

Fat

6.9g

Saturated

2.7g

Carbs

8.1g

Fiber

6.1g

Sugar

1.1g

Protein

6.6g

Salts

0.1g

Nutritional values are approximate estimates intended for informational purposes only. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

This is an estimated glycemic response and may vary based on individual metabolism and ingredient preparation. Learn more about GI and GL.

• 1

  Storage: Let the moussaka cool completely, then cover it tightly or transfer it to an airtight container. Store in the refrigerator for up to 3 days.

• 2

  Freezing: You can freeze moussaka, although the potatoes may be slightly softer after thawing. Let it cool completely, divide it into portions, and store in freezer-safe containers or wrap well. Freeze for up to 2 - 3 months. For the best texture, thaw it overnight in the refrigerator before reheating.

• 3

  Reheating: For the best results, reheat the moussaka in a 180°C (350°F) oven until heated through, about 15 - 20 minutes, depending on the portion size. If the top starts browning too quickly, cover it loosely with aluminum foil. Smaller portions can also be reheated in the microwave, but the potatoes will be softer and the top won't stay golden and lightly crisp.