Moussaka

Moussaka is a classic Mediterranean dish, especially popular in Greek and Middle Eastern cuisine. It’s a rich and comforting casserole made with layers of eggplant, a savory ground meat sauce, and a creamy béchamel sauce. The combination of flavors and textures makes moussaka a hearty and delicious meal. Here’s a traditional recipe for Greek Moussaka:

Ingredients:

For the Meat Sauce:

• 2 tbsp olive oil
• 1 lb (450g) ground lamb (or beef if preferred)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine (optional but adds depth of flavor)
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice (optional)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

For the Eggplant Layers:

• 3 medium eggplants, sliced into 1/4-inch thick rounds
• Olive oil, for brushing the eggplants
• Salt, for sweating the eggplant

For the Béchamel Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1/4 tsp ground nutmeg
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• Salt and pepper, to taste

Instructions:

1. Prepare the Eggplant:

• Preheat the oven to 400°F (200°C).
• Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet in a single layer.
• Sprinkle with salt and let them sit for about 20 minutes to draw out excess moisture. After 20 minutes, blot the eggplant slices with paper towels.
• Brush both sides of the eggplant slices with olive oil and place them in the oven. Roast for about 20 minutes, flipping halfway through, until the eggplants are tender and lightly browned. Set aside.

2. Make the Meat Sauce:

• Heat olive oil in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion and garlic, and cook for about 5 minutes, until softened.
• Stir in the crushed tomatoes, red wine (if using), oregano, cinnamon, allspice, and season with salt and pepper.
• Simmer the sauce for about 20 minutes on low heat, allowing the flavors to meld. Adjust seasoning to taste.
• Stir in the fresh parsley, if using. Remove from heat and set aside.

3. Make the Béchamel Sauce:

• In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until it forms a paste.
• Gradually add the warm milk, whisking continuously to avoid lumps. Cook for about 5-7 minutes, until the sauce thickens and coats the back of a spoon.
• Season with nutmeg, salt, and pepper. Remove from heat.
• Let the sauce cool slightly, then whisk in the egg and Parmesan cheese until smooth.

4. Assemble the Moussaka:

• Preheat the oven to 350°F (175°C).
• In a greased 9×13-inch baking dish, layer the ingredients starting with the roasted eggplant slices at the bottom.
• Spread half of the meat sauce over the eggplant.
• Add another layer of eggplant slices on top, then pour the remaining meat sauce over it.
• Pour the béchamel sauce over the top, spreading it evenly with a spatula.

5. Bake the Moussaka:

• Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
• Let the moussaka rest for about 15 minutes before serving to allow it to set and make slicing easier.

Tips:

• Meat Variations: While traditional Greek moussaka uses ground lamb, ground beef or a mixture of the two work well too.
• Eggplant Alternatives: You can also use zucchini instead of eggplant if you prefer or need a low-carb option.
• Make Ahead: Moussaka is a great make-ahead dish. You can prepare it a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if cooking from cold.
• Freezing: Moussaka can be frozen after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, bake at 350°F (175°C) for about 45 minutes.

Serving:

Serve your Moussaka with a side of Greek salad, some crusty bread, or a light yogurt sauce like tzatziki for a complete Mediterranean-inspired meal!

This dish is a wonderful combination of rich meat sauce, creamy béchamel, and tender roasted eggplant, making it a perfect comforting meal. Would you like any other variations or serving suggestions for this dish?