Moussaka
Discover the authentic taste of Greek cuisine with this delicious Moussaka recipe. Made with layers of tender eggplants, savory lamb mince spiced with allspice, and a rich tomato sauce, all topped with a creamy, nutmeg-infused béchamel and a sprinkle of cheddar cheese. Perfect for a hearty and satisfying meal that will impress your guests. Try this step-by-step guide and bring a taste of Greece to your kitchen!
Cook time 95 min
Prep time 10 min
Ingredients:
3 eggplants1/4 cup olive oil
2 lb lamb mince
1 onion
1 tsp allspice
1 lb tomatoes
1/2 cup water
1/4 cup fresh parsley
1/4 cup butter
2 tbsp all-purpose white wheat flour
1.50 cups milk (1% fat)
1 tsp ground nutmeg
1 egg
1/2 cup cheddar cheese
Moussaka is a traditional Greek dish with rich layers of eggplant, meat sauce, and creamy béchamel. This hearty and flavorful casserole is perfect for family gatherings or special occasions. It's a bit of a labor of love, but the end result is well worth the effort. Follow this recipe to create a delicious moussaka that will impress your guests and provide a taste of the Mediterranean at home.
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants lengthwise into 1/2-inch thick slices.
- Place them on a baking sheet and brush each side generously with olive oil. Season with a pinch of salt if desired.
- Bake for about 20 minutes or until they are golden brown and tender. Remove from the oven and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat.
- Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the lamb mince and cook until browned, breaking it up with a spoon as it cooks.
- Add the allspice and mix well.
- Stir in the chopped tomatoes and 1/2 cup water.
- Simmer the mixture for about 20 minutes, or until the sauce has thickened. Stir occasionally.
- Add the chopped parsley just before removing the skillet from the heat. Set the meat mixture aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until it forms a paste, stirring constantly.
- Gradually add the milk, continuing to whisk until the mixture is smooth and begins to thicken.
- Stir in the ground nutmeg and remove from the heat.
- Allow the mixture to cool slightly, then whisk in the beaten egg until well incorporated. Set the béchamel sauce aside.
- Preheat the oven to 350°F (175°C).
- In a large baking dish, arrange a layer of baked eggplant slices on the bottom.
- Spread half of the meat mixture over the eggplants.
- Add another layer of eggplant slices, followed by the remainder of the meat mixture.
- Finish with a final layer of eggplant slices.
- Pour the béchamel sauce evenly over the top layer of eggplants, smoothing it out with a spatula.
- Sprinkle the grated cheddar cheese on top.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbling.
- Allow the moussaka to cool for 10 minutes before serving to let it set.
- Cut into squares and serve warm.
Tips:
- When selecting eggplants, choose ones that are firm and have a glossy skin for the best texture.
- Salt the eggplant slices before cooking to draw out excess moisture and reduce bitterness.
- Allow the meat sauce to simmer to develop richer flavors.
- For a smoother béchamel sauce, warm the milk before adding it to the roux.
- Let the moussaka rest for a few minutes after baking to make it easier to slice and serve.
Moussaka may take some time to prepare, but the end result is a delicious and satisfying dish that's well worth the effort. The combination of layers of eggplant, savory meat sauce, and creamy béchamel create a harmonious and flavorful meal that is sure to become a favorite in your household. Serve it with a fresh salad and crusty bread for a complete meal. Enjoy your homemade moussaka and the delightful flavors of Greece!
Nutrition per serving
6 ServingsCalories 660kcal
Protein 33g
Carbohydrates 24g
Fiber 7g
Sugar 13g
Fat 60g
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