John Washington
Traditional Greek Moussaka: Layers of Flavorful Eggplant and Spiced Meat Sauce
Moussaka is a classic Greek dish that features layers of eggplant, spiced meat sauce, and creamy béchamel. This hearty and comforting meal is perfect for a family dinner or a special occasion. The combination of flavors and textures makes it a favorite for many.
Ingredients:
For the Eggplant Layers:
– 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
– Salt
– Olive oil
For the Meat Sauce:
– 1 lb ground beef or lamb
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 2 tbsp tomato paste
– 1/2 cup red wine
– 1 tsp ground cinnamon
– 1/2 tsp ground allspice
– 1/2 tsp ground nutmeg
– Salt and pepper, to taste
– 2 tbsp olive oil
– 1 tbsp fresh parsley, chopped
For the Béchamel Sauce:
– 1/2 cup butter
– 1/2 cup all-purpose flour
– 4 cups milk, warmed
– 1/4 tsp ground nutmeg
– Salt and pepper, to taste
– 2 egg yolks
– 1 cup grated Parmesan cheese
For Assembly:
– 1/2 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
Instructions:
1. Prepare the Eggplant:
1.1 Sprinkle the eggplant slices with salt and let them sit in a colander for about 30 minutes to draw out the moisture.
1.2 Rinse the slices under cold water and pat them dry with paper towels.
1.3 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
1.4 Arrange the eggplant slices on the baking sheet, brush them lightly with olive oil, and bake for about 20 minutes, turning once halfway through, until they are soft and golden.
2. Make the Meat Sauce:
2.1 Heat the olive oil in a large skillet over medium heat.
2.2 Add the chopped onion and minced garlic and sauté until the onion is translucent.
2.3 Add the ground beef or lamb, breaking it up with a spoon, and cook until browned.
2.4 Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, allspice, nutmeg, salt, and pepper.
2.5 Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally, until it thickens.
2.6 Stir in the chopped parsley and set the sauce aside.
3. Prepare the Béchamel Sauce:
3.1 In a medium saucepan, melt the butter over medium heat.
3.2 Whisk in the flour and cook for about 1-2 minutes, until it forms a smooth paste.
3.3 Gradually add the warmed milk, whisking constantly to prevent lumps.
3.4 Continue to cook, stirring, until the sauce thickens and comes to a simmer.
3.5 Remove from heat and stir in the ground nutmeg, salt, and pepper.
3.6 In a small bowl, beat the egg yolks and gradually whisk in a small amount of the hot béchamel sauce to temper the eggs.
3.7 Return the egg mixture to the saucepan and whisk until smooth.
3.8 Stir in the grated Parmesan cheese and set aside.
4. Assemble the Moussaka:
4.1 Preheat the oven to 350°F (175°C).
4.2 Grease a 9×13-inch baking dish with olive oil.
4.3 Sprinkle the breadcrumbs evenly over the bottom of the dish.
4.4 Layer half of the baked eggplant slices over the breadcrumbs.
4.5 Spread the meat sauce evenly over the eggplant layer.
4.6 Add the remaining eggplant slices on top of the meat sauce.
4.7 Pour the béchamel sauce over the final eggplant layer, spreading it evenly with a spatula.
4.8 Sprinkle the grated Parmesan cheese on top.
5. Bake and Serve:
5.1 Bake the moussaka in the preheated oven for about 45 minutes to 1 hour, until the top is golden and bubbly.
5.2 Let the moussaka cool for about 15 minutes before slicing and serving.
Enjoy this traditional Greek moussaka, a dish that brings together rich and comforting flavors in every bite!
