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Beef Moussaka with Eggplant

Beef Moussaka with Eggplant reads umami 6.8, richness 6.1 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Greek main, about 2 hr 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 4.0 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.8 · Richness 6.1 · Salinity 4.6 · Allium 4.1 · Sweetness 3.9 · Earthy 3.7 · Nutty 2.6 · Funk & Ferment 2.1 · Bitterness 2.1 · Fruity 2.0 · Warm Spice 2.0 · Sourness 1.9 · Herbaceous 1.5 · Floral 1.0

What's in it (16)

• eggplant — 907 g
• salt — 15 g
• olive oil — 73 g
• yellow onion — 110 g
• garlic — 12 g
• lean beef — 680 g
• tomato paste — 30 g
• tomatoes — 411 g
• cinnamon — 5 g
• dried leaf oregano — 1 g
• unsalted butter — 54 g
• all-purpose flour — 40 g
• regular milk — 710 g
• nutmeg — 1 g
• parmesan cheese — 114 g
• egg yolk — 200 g

Time & effort: about 2 hr 38 min (2 hr 19 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 151.4 kcal, 14.9 g protein, 4.8 g fat, 15.2 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Spread the eggplant rounds on two baking sheets, sprinkle with 1 teaspoon of the salt, and let sit until beads of moisture appear on the surface, about 20 minutes; pat dry with paper towels.
2. Toss the eggplant with 3 tablespoons of the olive oil and arrange in a single layer on the sheets. Roast at 425°F until deeply golden and tender, 25-28 minutes, flipping the pieces halfway through.
3. While the eggplant roasts, heat the remaining olive oil in a large, wide pot over medium heat. Add the onion and cook until softened, 5-6 minutes, then add the garlic and cook until fragrant, 30 seconds.
4. Add the ground beef, breaking it into small pieces, and cook until no longer pink and beginning to brown, 6-8 minutes.
5. Stir in the tomato paste, cinnamon, oregano, and 1 1/2 teaspoons of the remaining salt; cook, stirring, until the paste darkens slightly, 1 minute.
6. Add the diced tomatoes, bring to a simmer, then reduce the heat to low and simmer uncovered, stirring occasionally, until thick enough to hold a trail when a spoon is dragged through it, 20-25 minutes.
7. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook, whisking, until pale golden and nutty-smelling, 2 minutes.
8. Gradually whisk in the warm milk, a splash at a time at first, until fully smooth, then cook, whisking constantly, until thick enough to coat the back of a spoon, 6-8 minutes.
9. Off the heat, whisk in the nutmeg and 3/4 cup of the parmesan. Whisk about 1/2 cup of the hot bechamel into the egg yolks to temper them, then whisk that mixture back into the saucepan; season with the remaining 1/2 teaspoon salt.
10. Preheat the oven to 375°F. Arrange half the roasted eggplant in the bottom of a 9x13-inch baking dish, spread the meat sauce evenly over it, top with the remaining eggplant, pour the bechamel evenly over the top, and sprinkle with the remaining parmesan.
11. Bake until the bechamel is set and deep golden brown in spots, 35-40 minutes.
12. Let the moussaka rest 15-20 minutes before slicing — this is what gives you clean layers instead of a puddle.

Dishes with a similar flavor shape

• Vegetarian Moussaka with Lentils — Greek
• Three-Cheese Vegetable Lasagna — Italian-American
• Baked Ziti with Roasted Vegetables — Italian-American
• Turkey Tetrazzini with Mushrooms and Parmesan — American
• Minestrone with Parmesan Rind — Italian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.