Moussaka

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Transport your taste buds to the Mediterranean with this savory moussaka, a traditional Greek dish made with layers of eggplant, spiced ground beef or lamb, and creamy béchamel sauce. Whether you're a fan of Mediterranean cuisine or looking to explore new flavors, this moussaka recipe is a must-try. It's the perfect hearty and satisfying meal that's sure to become a new favorite.

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

• salt to taste

• ¼ cup olive oil

• 1 tablespoon butter

• 1 pound lean ground beef

• 2 onions, chopped

• 1 clove garlic, minced

• ground black pepper to taste

• 2 tablespoons dried parsley

• ½ teaspoon fines herbs

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg, divided

• 1 (8 ounce) can tomato sauce

• ½ cup red wine

• 1 egg, beaten

• 4 cups milk

• ½ cup butter

• 6 tablespoons all-purpose flour

• ground white pepper, to taste

• 1 ½ cups freshly grated Parmesan cheese

Directions

1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

4. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

5. Scald milk in a saucepan over medium heat.

6. At the same time, melt 1/2 cup butter in a large skillet over medium heat.

7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

8. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

9. Arrange a single layer of eggplant in the prepared baking dish.

10. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

11. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

12. Bake in the preheated oven until bubbly and browned, about 1 hour.

13. Serve hot and enjoy!

Slow Cooker Mediterranean Beef with Artichokes

Ingredients

• 1 tablespoon grapeseed oil

• 2 pounds stewing beef

• 1 (14 ounce) can artichoke hearts, drained and halved

• 1 onion, diced

• 4 cloves garlic, chopped or more to taste

• 1 (32 fluid ounce) container beef broth

• 1 (15 ounce) can tomato sauce

• 1 (14.5 ounce) can diced tomatoes

• 1/2 cup pitted and roughly chopped Kalamata olives (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• 1/2 teaspoon ground cumin

• 1 bay leaf

Directions

1. Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.

2. Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.

3. Cook on Low until beef is tender, about 7 hours.