Moussaka recipe

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Moussaka: A Classic Greek Comfort Dish

Moussaka is a beloved Greek dish that features layers of eggplant, seasoned ground meat, and a rich béchamel sauce. This hearty and flavorful casserole is perfect for sharing with family and friends, offering a taste of Greek comfort food that’s sure to impress.

Introduction

Moussaka is a traditional Greek casserole that combines layers of sautéed eggplant, spiced ground meat, and a creamy béchamel sauce. This dish is often enjoyed as a main course and is perfect for gatherings, bringing everyone together with its delicious flavors and comforting texture.

Moussaka Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef or lamb
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup red wine (optional)
  • 1/4 cup fresh parsley, chopped

Béchamel Sauce

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, beaten
  • Salt and pepper to taste

Instructions

  1. Prepare the Eggplant:
    • Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt. Bake for 20-25 minutes, until tender and lightly browned. Set aside.
  2. Cook the Meat Filling:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
    • Add the ground beef or lamb and cook until browned. Stir in the diced tomatoes, tomato paste, ground cinnamon, ground allspice, dried oregano, salt, pepper, and red wine (if using). Simmer for 15-20 minutes, until the sauce thickens. Stir in the chopped parsley and set aside.
  3. Prepare the Béchamel Sauce:
    • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly.
    • Gradually whisk in the milk, stirring constantly until the sauce thickens and comes to a boil. Remove from heat and stir in the grated Parmesan cheese, ground nutmeg, salt, and pepper.
    • Let the sauce cool slightly, then whisk in the beaten eggs.
  4. Assemble the Moussaka:
    • In a large baking dish, layer half of the eggplant slices on the bottom. Spread the meat filling evenly over the eggplant. Top with the remaining eggplant slices.
    • Pour the béchamel sauce over the top, spreading it evenly to cover the entire surface.
  5. Bake:
    • Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the moussaka is bubbling. Let it cool for 10-15 minutes before serving.

Serving Suggestions

Moussaka is best served warm, accompanied by a simple Greek salad or a side of crusty bread. It can also be enjoyed with a glass of red wine to complement the rich flavors of the dish.

Conclusion

Moussaka is a classic Greek comfort dish that brings together layers of flavorful eggplant, spiced ground meat, and creamy béchamel sauce. This hearty casserole is perfect for sharing with family and friends, offering a taste of Greece that’s both delicious and satisfying.

 

Moussaka recipe
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Moussaka recipe

Recipe by Sef13Course: Greek FoodDifficulty: Medium

Moussaka is a traditional Greek casserole that combines layers of sautéed eggplant, spiced ground meat, and a creamy béchamel sauce. 

Ingredients

  • Moussaka Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds

  • 3 tablespoons olive oil

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 lb ground beef or lamb

  • 1 can (14.5 oz) diced tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • 1/2 cup red wine (optional)

  • 1/4 cup fresh parsley, chopped

  • Béchamel Sauce

  • 4 tablespoons butter

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 1/2 cup grated Parmesan cheese

  • 1/4 teaspoon ground nutmeg

  • 2 eggs, beaten

  • Salt and pepper to taste

Directions

  • Prepare the Eggplant:
  • Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt. Bake for 20-25 minutes, until tender and lightly browned. Set aside.
  • Cook the Meat Filling:
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
  • Add the ground beef or lamb and cook until browned. Stir in the diced tomatoes, tomato paste, ground cinnamon, ground allspice, dried oregano, salt, pepper, and red wine (if using). Simmer for 15-20 minutes, until the sauce thickens. Stir in the chopped parsley and set aside.
  • Prepare the Béchamel Sauce:
  • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly.
  • Gradually whisk in the milk, stirring constantly until the sauce thickens and comes to a boil. Remove from heat and stir in the grated Parmesan cheese, ground nutmeg, salt, and pepper.
  • Let the sauce cool slightly, then whisk in the beaten eggs.
  • Assemble the Moussaka:
  • In a large baking dish, layer half of the eggplant slices on the bottom. Spread the meat filling evenly over the eggplant. Top with the remaining eggplant slices.
  • Pour the béchamel sauce over the top, spreading it evenly to cover the entire surface.
  • Bake:
  • Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the moussaka is bubbling. Let it cool for 10-15 minutes before serving.