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Classic Kosher Moussaka with Eggplant and Beef – Mediterranean Comfort

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Meat (Fleishig)

Moussaka layers roasted eggplant with a cinnamon-spiced beef and tomato sauce and a golden, custardy topping. Traditional moussaka uses a dairy béchamel, so this kosher version makes a rich, creamy topping from a roux whisked with beef broth and eggs.

Building the Layers

Salt the eggplant slices to draw out moisture, then brush them with oil and roast until golden. Simmer the beef with onion, garlic, tomato paste, crushed tomatoes, red wine, oregano, cinnamon and allspice until thick. For the topping, cook flour in olive oil, whisk in warm broth until thick, then temper in the beaten eggs and nutmeg. Layer and bake until golden.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Use kosher wine and broth, and check each egg for blood spots.

Make-Ahead

Moussaka improves when made a day ahead. Leftovers keep 3 to 4 days.

Classic Kosher Moussaka with Eggplant and Beef – Mediterranean Comfort
This kosher moussaka layers silky roasted eggplant with rich beef sauce and a golden beef broth topping that rivals any traditional version.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 3 large eggplants about 3 pounds total
  • 2 tablespoons kosher salt for drawing out moisture
  • 1/4 cup olive oil for brushing
For the Meat Sauce
  • 2 pounds ground beef 80/20 blend
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 can crushed tomatoes 28 oz can
  • 1/2 cup dry red wine kosher wine
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 3 tablespoons olive oil for cooking
For the Top Sauce
  • 4 tablespoons olive oil
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth warmed
  • 2 large eggs beaten
  • 1/4 teaspoon nutmeg freshly grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper

What I use for this recipe

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Method
 

Prepare the Eggplant
  1. Slice eggplants lengthwise into 1/2-inch thick slices. Lay on paper towels and sprinkle both sides generously with kosher salt. Let sit 30 minutes to draw out moisture.
  2. Preheat oven to 425°F. Pat eggplant slices completely dry with paper towels. Brush both sides lightly with olive oil.
  3. Arrange on two large baking sheets in single layers. Roast 20-25 minutes, flipping once, until golden and tender. Set aside to cool.
Make the Meat Sauce
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spoon, until well browned, about 8 minutes.
  2. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  3. Stir in tomato paste and cook until darkened, about 2 minutes. Add wine and scrape up any browned bits.
  4. Add crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Bring to a simmer, then reduce heat to low.
  5. Simmer partially covered for 45 minutes, stirring occasionally, until thick and reduced. Adjust seasoning to taste.
Make the Top Sauce
  1. Heat olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes to make a blonde roux.
  2. Gradually whisk in warm beef broth, whisking constantly to prevent lumps. Cook, whisking frequently, until thickened enough to coat the back of a spoon, about 8 minutes.
  3. Remove from heat. Slowly whisk about 1/4 cup of the hot sauce into the beaten eggs to temper them, then whisk the egg mixture back into the sauce.
  4. Season with nutmeg, salt, and white pepper. Stir until smooth.
Assemble and Bake
  1. Reduce oven temperature to 350°F. Lightly grease a 9x13 inch baking dish.
  2. Layer half the eggplant slices in the prepared dish, overlapping slightly. Spread all the meat sauce over the eggplant.
  3. Layer the remaining eggplant slices over the meat sauce. Pour the top sauce evenly over everything, spreading to cover completely.
  4. Bake uncovered for 45-50 minutes, until golden brown on top and bubbling around the edges.
  5. Let rest 15 minutes before cutting into squares to serve. The moussaka will hold its shape better if cooled slightly.

Notes

This moussaka actually improves if made a day ahead. Assemble completely, cover and refrigerate overnight, then bake as directed (you may need an extra 10 minutes if baking from cold). Leftover moussaka keeps well for 3-4 days refrigerated and reheats beautifully in the oven at 325°F.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 6g 21%
Total Sugars 12g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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