Mariusz Lewandowski
Greek Moussaka: A Classic Medley of Eggplants, Meat, and Creamy Béchamel
Greek Moussaka is a traditional Mediterranean dish that brings together layers of eggplant, a rich meat sauce, and a creamy béchamel topping. It is a hearty and flavorful dish, perfect for family gatherings or special occasions.
Ingredients:
– 3 large eggplants
– Salt for sprinkling
– Olive oil for frying
– 1 large onion, finely chopped
– 500g ground beef or lamb
– 2 cloves garlic, minced
– 1 can (400g) crushed tomatoes
– 2 tbsp tomato paste
– 1/2 cup red wine (optional)
– 1 tsp ground cinnamon
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 cups milk
– 4 tbsp butter
– 4 tbsp all-purpose flour
– 1/4 tsp ground nutmeg
– 1 cup grated Parmesan cheese
– 2 eggs, beaten
Instructions:
1. Prepare the Eggplants:
– Slice the eggplants into 1/2-inch thick rounds.
– Sprinkle slices with salt and let them sit for 30 minutes to draw out bitterness. Rinse and pat dry.
– Heat olive oil in a frying pan and fry the eggplant slices until golden brown on both sides. Place them on paper towels to drain excess oil.
2. Prepare the Meat Sauce:
– In a large skillet, heat some olive oil over medium heat. Add the chopped onion and cook until softened.
– Add the ground meat and cook until fully browned. Stir in the garlic and cook for another minute.
– Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, salt, and pepper. Simmer for 20-30 minutes until the sauce thickens.
3. Prepare the Béchamel Sauce:
– In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes.
– Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens.
– Remove from heat and stir in the nutmeg and half of the grated Parmesan cheese. Let it cool slightly, then whisk in the beaten eggs.
4. Assemble the Moussaka:
– Preheat your oven to 180°C (350°F).
– In a large baking dish, arrange half of the fried eggplant slices in a single layer.
– Spread the meat sauce evenly over the eggplants.
– Add another layer of the remaining eggplant slices on top of the meat sauce.
– Pour the béchamel sauce over the top layer of eggplants, spreading it evenly. Sprinkle the remaining grated Parmesan cheese on top.
5. Bake and Serve:
– Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly.
– Let the Moussaka cool for a few minutes before serving to allow the layers to set.
Enjoy your delicious Greek Moussaka with a side salad and some crusty bread!
