Mmm'ousaka

Mmm'ousaka

Moussaka is a classic Greek dish, rich in flavor and texture. It combines layers of eggplant, a hearty meat sauce, and a creamy béchamel topping, all baked to golden perfection. Here's a traditional recipe you can try at home.

Ingredients:

For the Eggplant:

  • 2-3 large eggplants, sliced into rounds
  • Salt
  • Olive oil

For the Meat Sauce:

  • 500g ground lamb or beef
  • 1 onion, finely chopped
  • 2-3 garlic cloves, minced
  • 400g canned tomatoes, crushed
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • Salt and pepper to taste
  • Olive oil

For the Béchamel Sauce:

  • 50g butter
  • 50g flour
  • 500ml milk
  • 1 egg yolk
  • Nutmeg, a pinch
  • Salt and pepper

For Assembly:

  • 50g grated Parmesan or Kefalotyri cheese
  • Fresh parsley for garnish

Instructions:

1. Prepare the Eggplant:

  • Slice the eggplants, sprinkle them with salt, and let them sit for 30 minutes to release moisture.
  • Rinse and pat them dry.
  • Heat olive oil in a pan and fry the eggplant slices until golden brown, or alternatively, bake them in the oven at 200°C (400°F) for 20 minutes.

2. Make the Meat Sauce:

  • Heat olive oil in a large pan. Add the chopped onion and sauté until soft.
  • Add the garlic and cook for another minute.
  • Stir in the ground meat, breaking it apart until browned.
  • Add the tomato paste, crushed tomatoes, cinnamon, allspice, salt, and pepper. Let it simmer for 20-30 minutes until thickened.

3. Prepare the Béchamel:

  • Melt the butter in a saucepan over medium heat.
  • Add the flour and whisk to form a smooth paste (roux).
  • Gradually add the milk, whisking continuously to avoid lumps.
  • Continue cooking until the sauce thickens.
  • Remove from heat, season with nutmeg, salt, and pepper, then stir in the egg yolk.

4. Assemble the Moussaka:

  • Preheat the oven to 180°C (350°F).
  • In a greased baking dish, layer half of the eggplant slices at the bottom.
  • Spread the meat sauce evenly over the eggplant.
  • Add another layer of eggplant slices.
  • Pour the béchamel sauce over the top, spreading it evenly.
  • Sprinkle grated cheese on top.

5. Bake:

  • Bake the Moussaka in the preheated oven for 45 minutes or until the top is golden and bubbly.
  • Let it rest for 10-15 minutes before serving.

Garnish with fresh parsley and enjoy this Mediterranean delight!

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