Moussaka, a layered masterpiece of eggplant, ground meat, creamy béchamel sauce, and cheese, is a beloved dish in Greece and beyond. This recipe captures the essence of this flavorful casserole, perfect for a comforting and impressive meal.
Ingredients:
- For the Bechamel Sauce:
- 50g unsalted butter
- 50g all-purpose flour
- 500ml milk (whole milk recommended for richer flavor)
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1 egg yolk (optional)
- For the Meat Sauce:
- 500g ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 400g chopped tomatoes (canned or fresh)
- 100ml red wine (optional)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- For the Vegetable Layers:
- 2 large eggplants, thinly sliced (about 1/4 inch thick)
- Salt
- 2-3 medium potatoes, thinly sliced (about 1/4 inch thick)
- Olive oil for brushing
Instructions:
- Prepare the Bechamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, a little at a time, until smooth and thickened. Bring to a simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. Season with nutmeg, salt, and pepper. If using, whisk in the egg yolk for extra richness (optional). Remove from heat and set aside.
- Prepare the Eggplant: Arrange the eggplant slices on a baking sheet lined with paper towels. Sprinkle generously with salt and let sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
- Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Sauté the Aromatics: Add the onion and garlic to the pan and cook for 2-3 minutes, until softened. Stir in the chopped tomatoes, red wine (if using), tomato paste, oregano, cinnamon, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until thickened. Remove the bay leaf.
- Assemble the Moussaka: Preheat oven to 180°C (350°F). Lightly grease a baking dish (approximately 9×13 inch).
- Layer 1: Potatoes: Arrange a single layer of potato slices in the bottom of the baking dish. Brush with olive oil. Season with salt and pepper.
- Layer 2: Eggplant: Top the potatoes with half of the eggplant slices, overlapping slightly. Brush with olive oil. Season with salt and pepper.
- Layer 3: Meat Sauce: Spread the meat sauce evenly over the eggplant layer.
- Layer 4: Remaining Eggplant: Arrange the remaining eggplant slices over the meat sauce. Brush with olive oil. Season with salt and pepper.
- Layer 5: Bechamel Sauce: Pour the béchamel sauce evenly over the eggplant layer.
- Bake: Bake for 45-50 minutes, or until golden brown on top and a knife inserted into the center comes out clean.
- Rest and Serve: Allow the moussaka to cool slightly before serving. Enjoy warm!Tips:
- You can pre-cook the potatoes by boiling them for 5-7 minutes until tender-crisp. Drain and cool before assembling the moussaka.
- Feel free to substitute ground lamb for the beef, or use a combination of both.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven until warmed through.
- Serve with a simple green salad for a complete meal.