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Moussaka

Moussaka
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Moussaka is a classic Greek casserole featuring layers of tender roasted eggplant, a rich and savory slow-simmered meat sauce, and a creamy béchamel topping baked to golden perfection. This comforting Mediterranean dish combines hearty flavors and textures, making it perfect for cozy family dinners or special occasions.

Ingredients

Scale

Main Ingredients

  • 3 medium firm eggplants
  • 1 lb (450g) ground beef or lamb
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups (400g) tomatoes, chopped or crushed
  • 2 tbsp tomato paste
  • 2 tbsp olive oil (for roasting and sautéing)
  • 1/2 cup red wine (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • Salt and pepper to taste

Béchamel Sauce

  • 4 tbsp butter
  • 4 tbsp all-purpose flour (or gluten-free flour)
  • 3 cups (720ml) warm milk
  • 2 large eggs, beaten
  • 1 cup grated Parmesan or Kefalotyri cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the Eggplant: Slice the eggplants lengthwise into about half-inch thick pieces. Salt them generously and let them sit for 30 minutes to draw out bitterness. Rinse the slices and pat them dry thoroughly. Roast or pan-fry the eggplant slices until golden and tender but not mushy, developing a smoky, rich flavor and perfect texture for layering.
  2. Cook the Meat Sauce: Heat olive oil in a pan over medium heat. Sauté the finely chopped onions and minced garlic until translucent and fragrant. Add the ground beef or lamb and cook until browned. Stir in chopped tomatoes, tomato paste, red wine (if using), cinnamon, allspice, salt, and pepper. Reduce heat and let the sauce simmer gently for 30 to 40 minutes until it thickens and becomes aromatic.
  3. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat, then whisk in flour to create a smooth roux. Gradually pour in warm milk while whisking constantly to avoid lumps and form a creamy sauce. Remove from heat and quickly whisk in the beaten eggs and grated cheese. Season with salt and pepper. This sauce will enrich the dish and create a golden, bubbling crust when baked.
  4. Assemble the Moussaka: Preheat your oven to 350°F (175°C). In a baking dish, spread half of the roasted eggplant slices evenly. Pour the entire meat sauce over the eggplant layer and spread it smoothly. Top with the remaining eggplant slices. Finally, pour the béchamel sauce evenly over all layers, spreading it to the edges.
  5. Bake to Perfection: Place the assembled dish in the preheated oven and bake for about 45 minutes, or until the béchamel topping is golden brown and bubbly. Remove from oven and let the Moussaka cool for at least 15 minutes before slicing and serving. This resting time helps the layers set and makes serving easier.

Notes

  • Always salt and rest eggplant slices to reduce bitterness and prevent sogginess.
  • Use fresh, high-quality ground beef or lamb for the richest flavor.
  • Simmer the meat sauce slowly over low heat to develop deep, complex flavors.
  • Add milk gradually and whisk continuously when making béchamel to avoid lumps.
  • Allow Moussaka to rest before serving to help the layers firm up and maintain structure when sliced.

Nutrition

Keywords: Moussaka, Greek casserole, Mediterranean recipe, eggplant casserole, baked Greek dish, béchamel sauce, comfort food

Find it online: https://tastebudtrek.com/moussaka/