Moussaka is a traditional dish popular in the Balkans and the Middle East, with the Greek version being the most well-known. Here’s a step-by-step guide to making a classic Greek moussaka:
Ingredients:
For the meat sauce:
- 500g (1 lb) ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g/14 oz) chopped tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- Salt and pepper to taste
- 2-3 tbsp olive oil
- 1 bay leaf
- Fresh parsley, chopped (optional)
For the vegetables:
- 2-3 large eggplants (aubergines)
- 2-3 large potatoes
- Olive oil for frying
For the béchamel sauce:
- 4 cups milk
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 eggs, beaten
- A pinch of nutmeg
- Salt and pepper to taste
- 1 cup grated Parmesan or Kefalotyri cheese
Instructions:
1. Prepare the Meat Sauce:
- Need to heat olive oil in a large pan over medium heat. Chopped onion and garlic add, and sauté until softened and translucent.
- Add ground meat and cook it until became browned, breaking it up with a spoon.
- Stir in the tomato paste, chopped tomatoes, red wine (if using), bay leaf, cinnamon, allspice, salt, and pepper.
- Let the mixture simmer uncovered for about 30 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat and discard the bay leaf. Stir in chopped parsley if desired.
2. Prepare the Vegetables:
- Eggplants: Slice the eggplants into 1 cm (1/2 inch) thick slices. Scattering with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- Potatoes: Peel and slice the potatoes into 1 cm (1/2 inch) thick slices.
- Frying: Heat olive oil over medium heat in a large frying pan. Until golden brown on both sides fry the eggplant slices. To remove excess oil, drain on paper towels.
- Fry the potato slices in the same way and drain on paper towels.
3. Prepare the Béchamel Sauce:
- In a saucepan, need to melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
- Gradually add the milk and whisking continuously to prevent lumps. Need to cook until the sauce thickens and is smooth.
- Remove from heat and let it cool slightly. Stir in the beaten eggs, nutmeg, salt, pepper, and half of the grated cheese.
4. Assemble the Moussaka:
- Preheat your oven to 180°C (350°F).
- In a large baking dish, start with a layer of potatoes, followed by a layer of eggplants.
- Spread the meat sauce over the vegetables.
- Add another layer of eggplants on top of the meat sauce.
- Pour the béchamel sauce over the top layer, spreading it evenly. Need to sprinkle the remaining grated cheese over the béchamel.
5. Bake the Moussaka:
- Bake in the preheated oven for about 45-60 minutes, or until the top is golden brown and bubbly.
- Let the moussaka cool for about 15-20 minutes before serving to allow it to set.
Serving:
Moussaka is typically served warm, with a side salad or crusty bread. It’s a hearty dish that can be made ahead of time and even tastes better the next day as the flavors meld. Enjoy your homemade moussaka!
