Moussaka in the Air Fryer
In this post we'll dive into a delicious, modern twist on a classic Greek dish – Moussaka, but with a unique spin: it's made in an air fryer!
Equipment
- 1 Air fryer
- 1 Frying pan
- 1 Saucepan
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
- 1 Tablespoon
Ingredients
Moussaka
- 500 g ground beef or lamb
- 2 pcs eggplants
- 1 pcs onion chopped
- 2 clove garlic crushed
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp cinnamon
- ½ tsp nutmeg
- 100 ml red wine optional
- 1 tsp olive oil
- 1 pinch sugar
- ½ tsp salt and pepper
Béchamel
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 500 ml milk
- ¼ tsp nutmeg
- ½ tsp salt and pepper e.g. cheddar or mozzarella
- 100 g shredded cheese f.eks. cheddar eller mozzarella
Instructions
- Prep the eggplants:Slice the eggplants about 1/2 cm thick. Lay them on a baking sheet, brush with olive oil, and season with salt. Pre-cook in the air fryer at 200°C (400°F) for about 10 minutes, or until golden. Flip them halfway through.
- Make the meat sauce:Sauté the onion and garlic in a skillet with a little olive oil until the onion is translucent. Add the ground beef and brown it. Stir in the canned tomatoes, tomato paste, red wine, oregano, cinnamon, nutmeg, salt, and pepper. Let it simmer for about 20 minutes.
- Make the béchamel sauce:Melt the butter in a saucepan, add the flour, and stir well. Gradually whisk in the milk, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper. Take the sauce off the heat and stir in half of the cheese.
- Assemble the moussaka:In an air fryer-safe dish, lay down a layer of eggplant slices, top with half of the meat sauce, and repeat. Top with the béchamel sauce and the remaining cheese.
- Bake the moussaka:Bake in the air fryer at 180°C (350°F) for about 20-25 minutes, or until the top is golden and bubbling.
- Serving:Let the moussaka rest for a few minutes before serving. Serve with a fresh salad or vegetables of your choice.
Notes
Serving tips:
- Portions: Serve the moussaka in square or rectangular pieces, just like you would with lasagna. This makes plating easy.
- Temperature: Make sure the moussaka is warm, but not too hot. The short rest after baking gives the perfect temperature for both flavor and texture.
- Garnish: Garnish with fresh herbs like chopped parsley or basil to add color and freshness. A light sprinkle of grated parmesan or feta can also be a nice touch.
- Wine: If you're serving moussaka for dinner, a good red wine can be a great match. A light, fruity red like a Pinot Noir or a Greek Agiorgitiko will complement the dish's flavor profile.
Nutrition
Calories: 548kcalCarbohydrates: 15gProtein: 33gFat: 37gSaturated fat: 17gPolyunsaturated fat: 1gMonounsaturated fat: 14gTrans fat: 2gCholesterol: 129mgSodium: 522mgPotassium: 893mgFiber: 2gSugar: 11gVitamin A: 614IUVitamin B1: 0.2mgVitamin B2: 1mgVitamin B3: 7mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 4µgVitamin C: 10mgVitamin D: 2µgVitamin E: 2mgVitamin K: 11µgCalcium: 389mgIron: 4mgMagnesium: 69mgPhosphorus: 479mgSelenium: 26µgZinc: 7mgAlcohol: 3gNet carbohydrates: 13g
