Description
Indulge in the delightful layers of Rich Peanut Greek Moussaka, where tender eggplant meets hearty potatoes and a creamy peanut-infused sauce. This comforting dish is perfect for special occasions or cozy weeknight dinners. The aromatic blend of spices and savory flavors will have everyone at your table asking for more!
Ingredients
Scale
- 2 medium eggplants, sliced into rounds
- 3 medium potatoes, thinly sliced
- 1 lb ground beef or lamb (or 1 can lentils for vegetarian option)
- 1 can (14 oz) peeled tomatoes
- 1/2 cup creamy peanut butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup crumbled feta or grated Parmesan cheese
- 2 tbsp olive oil
- Salt to taste
Instructions
- Prepare the Vegetables: Slice eggplant and potatoes; sprinkle with salt, letting them sit to remove moisture.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat; add onion and garlic until translucent.
- Cook the Meat Mixture: Add ground beef or lamb; cook until browned, about 7–10 minutes.
- Add Tomatoes and Spices: Stir in canned tomatoes, cinnamon, and nutmeg; simmer for 15 minutes.
- Mix in Peanut Butter: Stir in peanut butter until fully combined.
- Assemble Layers: In a greased baking dish, layer potatoes, half of the eggplant, then half of the meat mixture; repeat layers.
- Add Cheese Topping: Sprinkle cheese on top; bake in a preheated oven at 350°F (175°C) for about 45 minutes until golden.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 75mg