This dish perfectly encapsulates the heart of Greek cooking, combining tender eggplant, flavorful minced meat, and topped with a creamy béchamel sauce!
Moussaka from Greek cuisine, is a quintessential dish celebrated for its rich flavors and satisfying layers.
This is truly a Mediterranean delight that brings the warmth of Greek culture right to your dining table.
Skill Level: Intermediate
While not overly complex, moussaka requires multiple steps including frying eggplants, preparing meat sauce, and making béchamel. It demands attention to detail but is incredibly rewarding.
Health Benefits:
Eggplant is a great source of vitamins, minerals, and fiber. It’s known for its potential to lower cholesterol and improve heart health. The lean minced meat provides protein, making this a balanced meal.
Recipe: Moussaka from Greek Cuisine
Time & Servings:
Prep time: 60 minutes | Cooking time: 60 minutes | Total: 120 minutes Servings: 6-8
Ingredients:
- Eggplants, 3 large (about 900g)
- Olive oil, for frying (about 60ml)
- Ground beef or lamb, 1 lb (450g)
- Onions, 2 medium (150g), finely chopped
- Garlic cloves, 2, minced
- Canned tomatoes, 14 oz (400g), crushed
- Red wine, 1/2 cup (120ml) (optional)
- Cinnamon stick, 1
- Allspice, 1 tsp (2g)
- Salt and pepper, to taste
- Butter, 4 tbsp (56g)
- All-purpose flour, 4 tbsp (30g)
- Milk, 2 cups (480ml)
- Nutmeg, a pinch
- Eggs, 2, beaten
- Parmesan cheese, 1/2 cup (50g), grated
Instructions:
- Preheat oven to 350°F (175°C).
- Slice eggplants into 1/2-inch thick rounds. Salt them and set aside for 30 minutes to draw out bitterness. Pat dry.
- Heat olive oil in a pan over medium heat. Fry eggplant slices until golden, then drain on paper towels.
- In the same pan, cook onions and garlic until soft. Add ground meat, breaking it up, until browned.
- Stir in tomatoes, wine (if using), cinnamon, allspice, salt, and pepper. Simmer for 30 minutes.
- For béchamel: Melt butter in a saucepan. Whisk in flour until smooth. Gradually add milk, stirring constantly. Cook until thick. Remove from heat, stir in nutmeg, and gradually whisk in eggs and cheese.
- In a baking dish, layer eggplants, meat sauce, and top with béchamel.
- Bake for 45-60 minutes until golden. Let it sit for 20 minutes before serving.
By the way, you might also be interested in this recipe for Macaroni Béchamel…
Perfection Tips:
- Let the eggplants sweat to remove bitterness.
- Simmer the meat sauce until it thickens, for rich flavor.
- Ensure béchamel is smooth and lump-free.
Optional Ingredients:
- Add potatoes or zucchini layers.
- Use a mix of beef and lamb for varied flavor.
Vegetarian Suggestions:
Replace meat with lentils or a mixture of mushrooms and chickpeas for protein.
Serving Suggestions:
Serve with a simple Greek salad or steamed vegetables.
Nutrient Information (per serving):
Calories: ~400 kcal, Protein: 20g, Carbohydrates: 30g, Fat: 20g (approximate values).
Storing & Reheating:
Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
Origin and History:
Though popularly Greek, Moussaka has its roots in the Arab world, evolving through Ottoman influence. Each region adds its twist. For example, the Greek version, with eggplant and béchamel, has become world-renowned.
Moussaka is more than just a dish; it’s a celebration of Greek heritage and culinary skill. Every bite takes you on a journey through history and culture, leaving you with a satisfied palate and a warm heart.
Enjoy the making as much as the eating!
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