A Classic Moussaka Recipe

Moussaka, a beloved dish hailing from the Mediterranean region, is a hearty and comforting meal that combines layers of flavorful ingredients like spiced meat, eggplant, and creamy béchamel sauce. Originating from Greece, this dish has become a staple in many households around the world, cherished for its rich flavors and satisfying texture. If you’re ready to embark on a culinary journey to the sunny shores of Greece, here’s how to prepare a classic Moussaka:

Ingredients:

For the Meat Sauce:

1. 500g ground lamb or beef
2. 1 large onion, finely chopped
3. 2 cloves garlic, minced
4. 2 tablespoons olive oil
5. 1 can (400g) diced tomatoes
6. 2 tablespoons tomato paste
7. 1 teaspoon dried oregano
8. 1 teaspoon ground cinnamon
9. Salt and pepper to taste

For the Eggplant Layers:

1. 2 large eggplants, sliced into rounds
2. Salt
3. Olive oil for brushing

For the Béchamel Sauce:

1. 4 tablespoons butter
2. 4 tablespoons all-purpose flour
3. 2 cups milk
4. 1/4 teaspoon ground nutmeg
5. Salt and pepper to taste
6. 2 eggs
7. 1/2 cup grated Parmesan cheese

Instructions:

1. Prepare the Eggplants: Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out the bitter juices. Rinse the eggplant slices and pat them dry with paper towels. Brush both sides of the slices with olive oil and grill or roast them until they are tender and lightly browned. Set aside.
2. Make the Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened. Add the ground meat and cook until browned, breaking it up with a spoon. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for about 15-20 minutes until the sauce thickens.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for a few minutes until lightly golden. Gradually whisk in the milk until smooth. Cook the sauce, stirring constantly, until it thickens. Remove from heat and season with nutmeg, salt, and pepper. Allow the sauce to cool slightly, then whisk in the eggs and grated Parmesan cheese until well combined.
4. Assemble the Moussaka: Preheat the oven to 180°C (350°F). In a baking dish, layer half of the grilled eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant layer. Top with the remaining eggplant slices. Pour the béchamel sauce over the eggplant layer, spreading it evenly with a spatula.
5. Bake: Place the assembled Moussaka in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and bubbly.
6. Serve: Allow the Moussaka to cool slightly before slicing into squares and serving. Garnish with fresh herbs like parsley or oregano, if desired. Enjoy this comforting and flavorful dish with a side of Greek salad and crusty bread.

Tips:

• For a lighter version, you can grill the eggplant slices instead of frying them.
• Feel free to add other vegetables like zucchini or potatoes to the layers for extra texture and flavor.
• Moussaka tastes even better the next day, so consider making it ahead of time and reheating it before serving.

Moussaka is a timeless classic that captures the essence of Mediterranean cuisine with its layers of savory meat, tender eggplant, and creamy béchamel sauce. Whether enjoyed as a cozy family dinner or served at a festive gathering, this dish is sure to delight your taste buds and transport you to the sun-drenched shores of Greece. With this recipe in hand, you’ll be able to create a taste of the Mediterranean right in your own kitchen. Bon appétit!