Recipe Moussaka

Moussaka is a rich and flavorful dish that brings together layers of vegetables and meat, all topped with a creamy béchamel sauce. Traditionally made with eggplant, this dish can also include potatoes for an even heartier meal. A perfect option for a special dinner, this Greek classic is sure to impress your guests!

Ingredients

For the Vegetable Layers:

• 2 large eggplants (sliced)
• 3-4 medium potatoes (sliced)
• Olive oil (for brushing and frying)
• Salt (for the soaking water)

For the Meat Sauce:

• 500g ground beef or lamb
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 400g tomato sauce or crushed tomatoes
• 1 tbsp tomato paste
• 1/2 cup red wine or cognac
• 1 cinnamon stick or a pinch of ground cinnamon
• 1 bay leaf
• Salt and pepper, to taste
• Olive oil (for sautéing)

For the Béchamel Sauce:

• 50g butter
• 50g flour
• 500ml warm milk
• 1 egg (lightly beaten)
• Salt, pepper, and a pinch of nutmeg

Method

1. Prepare the Eggplant and Potatoes:
   • Slice the eggplants and soak them in salted water for 5 minutes to remove any bitterness. Drain and pat them dry.
   • Brush the eggplant slices with olive oil and either grill or bake them until golden on both sides.
   • Slice the potatoes thinly and fry them in hot oil until they are lightly golden. Let them drain on paper towels to absorb any excess oil.
2. Make the Meat Sauce:
   • In a pan, heat olive oil and brown the ground meat. Add the chopped onion and garlic, cooking until softened.
   • Stir in the tomato paste, cinnamon, and bay leaf, followed by the tomato sauce. Pour in the wine or cognac and let it simmer until the liquid reduces.
   • Cook the sauce for about 20 minutes, ensuring it thickens and has minimal liquid. Remove the cinnamon stick and bay leaf before assembling the dish.
3. Prepare the Béchamel Sauce:
   • Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1-2 minutes until smooth.
   • Gradually add the warm milk while whisking constantly to avoid lumps. Once the sauce thickens, remove it from the heat.
   • Stir in the beaten egg and season with salt, pepper, and a pinch of nutmeg. Mix until the sauce is smooth and creamy.
4. Assemble the Moussaka:
   • In a greased baking dish, start with a layer of fried potatoes, followed by a layer of eggplant slices.
   • Spread the meat sauce evenly over the vegetables, and then add another layer of eggplant.
   • Pour the béchamel sauce over the top, ensuring it covers the entire surface.
5. Bake the Moussaka:
   • Preheat the oven to 180°C (350°F). Bake the moussaka for 30-40 minutes, or until the top is golden brown and bubbly.
6. Serve and Enjoy:
   • Let the moussaka rest for 15-20 minutes before slicing and serving. Enjoy this comforting dish with a fresh salad or crusty bread!