Скачать или смотреть Moussaka - Roasted Veggie Moussaka - Episode 109

Find this recipe and all other recipes on my blog:
https://thebitewithjackie.wordpress.com/

Ingredients:
For the veggies
2 russet potatoes, sliced ¼ inch thick
1 small onion, sliced in half moons
1 small eggplant, sliced ¼ inch thick rounds (any large pieces can be cut in half)
3-4 zucchini, sliced ¼ inch thick rounds
3 tablespoons dried oregano, divided
Salt and pepper
Olive Oil

For the meat mixture
1-2 tablespoons olive oil
1 to 1 1/2 lb ground meat (I find beef or chicken work best, but I typically use beef)
1 small onion, diced
2 cloves garlic, minced
2 teaspoons allspice
1 tablespoon dried oregano
1 tablespoon tomato paste
1 can of diced tomatoes (without Italian seasoning) or 2-3 tomatoes, diced
Salt & pepper

For the bechamel sauce (I like a thin layer of bechamel sauce, but you can double these amounts if you’d like a thicker layer)
1/3 cup all purpose flour
1/3 cup unsalted butter
2 cups milk
¼ teaspoon nutmeg
Salt & Pepper
Freshly grated parmesan for topping

This has quickly become one our family’s favorite meals. Although it’s not a meal we grew up eating and this may not be a super traditional version (I like to roast the veggies instead of frying them like its done traditionally – It’s quicker and less hands on time) to me, it still tastes pretty authentic! My 2 year old daughter, Nadia, LOVES this meal and even knows it by name! She gets excited to see it on her plate and even asks for seconds sometimes – I guess that makes this meal “Toddler Approved!”. This is a quick meal that I love to serve with my vermicelli rice pilaf and a nice fresh side salad like my simple Middle Eastern salad. I hope you give this a try and when you do, don’t forget to tag me on Instagram (@thebitewithjackie) so I can see and share!
#Moussaka #HealthyMoussaka #GreekFood

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