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Mock Moussaka

Mock Moussaka recipe image
This comforting Mock Moussaka brings the rich flavors of Greek cuisine to your slow cooker without the hassle of baking. Layers of tender eggplant are combined with a robust sauce made from ground meat, tomatoes, garlic, and warm spices like oregano. The dish is finished with a sprinkle of tangy feta cheese and fresh dill, creating a perfect balance of savory and creamy textures. Ideal for busy weeknights or feeding a crowd, this recipe allows the flavors to meld beautifully over several hours of low-and-slow cooking.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 450
Dietary: Vegan
Description
This comforting Mock Moussaka brings the rich flavors of Greek cuisine to your slow cooker without the hassle of baking. Layers of tender eggplant are combined with a robust sauce made from ground meat, tomatoes, garlic, and warm spices like oregano. The dish is finished with a sprinkle of tangy feta cheese and fresh dill, creating a perfect balance of savory and creamy textures. Ideal for busy weeknights or feeding a crowd, this recipe allows the flavors to meld beautifully over several hours of low-and-slow cooking.
Ingredients
  • (baby), sliced 1/4 inch thick
  • Ground beef, lamb, or turkey
  • Onion, chopped
  • Garlic, minced
  • Olive oil
  • Crushed tomatoes
  • Tomato paste
  • Black or green olives, chopped (Kalamata best)
  • Fresh basil leaves, chopped
  • Fresh Italian parsley, chopped
  • Dried oregano
  • Sugar
  • Feta cheese, crumbled
  • Fresh dill, chopped
Directions
  1. 1
    Slice the eggplants into 1/4-inch thick rounds. Salt both sides of each slice and place them in a colander in a single layer. Let them drain for about 1 hour to remove excess moisture.
  2. 2
    Rinse the eggplant slices thoroughly and pat them completely dry with paper towels. Set aside.
  3. 3
    Heat olive oil in a large skillet over medium heat. Add the ground meat and brown it thoroughly, breaking it apart with a spoon as it cooks.
  4. 4
    Drain off any excess fat and liquid from the skillet. Remove the cooked meat to a bowl and set aside.
  5. 5
    In the same skillet, add the chopped onion and minced garlic. Cook over medium heat, stirring frequently, until the onions are softened and translucent.
  6. 6
    To the skillet, add the crushed tomatoes, tomato paste, chopped olives, basil, parsley, oregano, and sugar. Stir well to combine.
  7. 7
    Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly. Return the cooked meat to the sauce and stir to combine.
  8. 8
    In your slow cooker, create layers in the following order: a thin layer of meat sauce, a layer of eggplant slices, a layer of meat mixture, another layer of sauce, another layer of eggplant, another layer of meat, and finally top with the remaining sauce.
  9. 9
    Sprinkle the crumbled feta cheese evenly over the top layer, followed by the chopped fresh dill.
  10. 10
    Cover the slow cooker. Cook on LOW for 7-9 hours or on HIGH for 2-3 hours, until the eggplant is very tender and the flavors have melded.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 80mg27%
Sodium 650mg28%
Total Carbohydrate 25g9%
Dietary Fiber 5g20%
Sugars 10g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: moussaka, slow cooker, greek, eggplant, ground beef, feta cheese, casserole, dinner, comfort food, layered, herbs, tomato sauce, meat sauce, easy recipe, family meal
Read it online: https://www.chefs-mate.com/recipe/mock-moussaka/