Traditional Greek Moussaka Recipe

Traditional Greek Moussaka Recipe

Today we’re embarking on a culinary journey to Greece with a traditional Moussaka recipe, a beloved dish known for its layers of eggplant, rich meat sauce, and luxurious béchamel topping. Whether you’re a fan of Greek cuisine or simply love trying new and flavorful recipes, this moussaka is sure to impress. Get ready for a comforting dish that is perfect for any gathering or a family dinner.

Ingredients:

• 3 large eggplants, sliced into 1/2-inch rounds
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground beef or lamb
• 1/2 cup red wine
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• 2 egg yolks, beaten
• Butter, for greasing

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil and season with salt. Arrange them on baking sheets and bake for 20-25 minutes, or until soft and lightly browned.
2. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and cook until translucent, then add the garlic and continue cooking for a minute.
3. Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned.
4. Pour in the red wine, let it simmer and reduce slightly. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, allspice, nutmeg, salt, and pepper. Allow the sauce to simmer on low heat for 15-20 minutes, until it thickens.
5. While the meat sauce is simmering, prepare the béchamel sauce. In a saucepan, melt some butter over medium heat and whisk in the flour. Cook for a minute before slowly adding the milk, whisking continuously to prevent lumps.
6. Once the milk is incorporated and the sauce begins to thicken, remove from heat and stir in the grated Parmesan. Allow it to cool for a minute before stirring in the beaten egg yolks. Season with salt and nutmeg.
7. To assemble the moussaka, grease a deep baking dish with butter. Lay half of the baked eggplant slices on the bottom, then cover with half of the meat sauce. Repeat the layers once more and finish with the béchamel sauce, spreading it evenly.
8. Reduce the oven temperature to 350°F (175°C) and bake the moussaka for 45 minutes, or until the top is golden brown and the sauce is bubbling.
9. Allow the moussaka to rest for 10 minutes before cutting into squares and serving. This will help the layers set and make serving easier.

There you have it, a sumptuous Greek Moussaka that will transport your taste buds to the Mediterranean with every bite. Enjoy the rich layers of flavor and the comforting warmth of this classic dish. Kali Orexi!