Moussaka With Artichokes, Tomatoes, and Potatoes

May 09, 2023May 9, 20230 1
Moussaka With Artichokes, Tomatoes, and Potatoes recipe for your next dinner party
in Dinner

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 russet potato , peeled and sliced
1 eggplant , peeled and cut into 1/4 inch thick crosswise slices
1 cinnamon stick
5 whole cloves
6 black peppercorns
2 allspice berries
1/4 cup olive oil ( or less to taste )
1 large yellow onion , chopped
4 large garlic cloves , minced
1/4 cup dry red wine
3 large tomatoes , coarsely chopped
1 can artichoke hearts , well-drained and halved
salt
4 cups milk
1/4 cup all-purpose flour
1 cup gruyere cheese , shredded
2 egg yolks
fresh grated nutmeg

Nutrision Information

Servings Per Recipe
4-6
Calories
518
Sugar
6g
Fat
37g
Moussaka is a traditional Greek dish that is typically made with layers of eggplant, ground beef, and a creamy bechamel sauce. This version of the dish adds artichokes, tomatoes, and potatoes for a flavorful twist on the classic recipe. The dish is hearty and filling, making it the perfect option for a cold winter evening. The creamy cheese sauce adds a touch of decadence to the dish, making it a great option to serve at a dinner party. This recipe makes enough for 4-6 servings, depending on how hungry your guests are.

Instructions

1.Preheat the oven to 375 degrees Fahrenheit.
2.Bring a large pot of salted water to a boil. Add the sliced potato and cook until just tender, about 5 minutes. Drain and set aside.
3.Heat a large nonstick skillet over medium-high heat. Add the eggplant slices and cook until browned and tender, about 6-7 minutes. Set aside.
4.In a small saucepan, combine the cinnamon stick, cloves, peppercorns, and allspice berries with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Set aside.
5.In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes. Add the garlic and cook for another minute. Add the wine, tomatoes, and artichokes, and bring to a boil. Reduce heat and simmer for 5 minutes. Add salt to taste.
6.Add the potato and eggplant slices to the skillet and stir to combine. Remove the cinnamon stick and other spices from the spice mixture and pour over the vegetables.
7.In a medium saucepan, whisk together the milk and flour until smooth. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
8.Remove from heat and stir in the shredded gruyere cheese, egg yolks, and nutmeg.
9.Pour the cheese sauce over the vegetable mixture in the skillet.
10.Bake for 35-40 minutes, until the cheese sauce is golden and bubbly. Let cool for 10 minutes before serving.

PROS

Moussaka With Artichokes, Tomatoes, and Potatoes is a hearty and delicious dish that is sure to satisfy.
It’s packed with nutritious veggies and has a creamy cheese sauce that is sure to impress your dinner guests.

CONS

This dish is fairly high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.
It also takes some time and effort to prepare, so it may not be the best option for a quick weeknight dinner.

HEALTH & BENEFITS

Moussaka With Artichokes, Tomatoes, and Potatoes is a great source of fiber, vitamins, and minerals. The vegetables in this dish provide a range of nutrients, including vitamin C, potassium, and magnesium. The dish is also a good source of protein, thanks to the eggplant and artichokes. The gruyere cheese in the dish contains calcium, which is important for bone health.

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