Moussaka, a traditional Greek dish that has gained popularity worldwide, is a comforting food best enjoyed in colder months. It is made with layers of eggplant, meat (usually lamb), potatoes or zucchini, and a creamy béchamel sauce, then baked to produce golden tops and soft, fragrant layers. The meat is cooked with tomato paste, diced and fresh tomatoes, cinnamon, oregano, paprika, allspice, red wine, salt, and pepper. The recipe uses a step-by-step approach, from roasting the eggplants to layering the moussaka and making the béchamel sauce. Moussaka is a perfect dish to feed a crowd or for enjoying leftovers.

Greek Moussaka: A Comforting Dish Layered with Eggplant and Meat

Moussaka is a traditional Greek dish that has become popular all around the world. It is a perfect comfort food that is best enjoyed in colder months. Moussaka is typically made with layers of eggplant, meat (usually lamb), and often potatoes or zucchini, topped with a creamy béchamel sauce. The dish is then baked until the top is golden and the layers are soft and fragrant. Here’s a step-by-step recipe to make this delicious comforting dish:

Ingredients:

• 2 large eggplants (sliced lengthwise, about 1/4 inch thick)
• 1 lb ground beef, lamb or a mixture of both
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes (or 4 fresh chopped)
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp allspice
• 1/2 cup dry red wine
• 1/3 cup tomato paste
• 1 1/2 cups breadcrumbs
• 1/2 cup grated parmesan
• For the béchamel sauce:
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups milk
• 1/2 tsp ground nutmeg
• 1 egg, beaten

Instructions:

Step 1: Roast the Eggplants

Preheat the oven to 375°F. Arrange the eggplant slices on a baking sheet and brush with olive oil. Roast them in the oven for about 25-30 minutes or until they are slightly browned and tender. Set aside.

Step 2: Cook the Meat Mixture

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent. Add the ground meat and cook until browned. Drain any excess fat. Add the diced tomatoes, tomato paste, cinnamon, oregano, paprika, allspice, red wine, salt, and pepper. Stir well and let it simmer for about 30 minutes, or until the sauce thickens.

Step 3: Make the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and stir until it forms a smooth paste. Gradually pour in the milk, whisking constantly to avoid lumps. Add nutmeg and salt. Stir constantly until the sauce thickens. Remove from heat and add the beaten egg. Set aside.

Step 4: Layer the Moussaka

In a large baking dish, spread a layer of the meat mixture. Add a layer of roasted eggplants over the meat mixture. Repeat layers with the remaining meat and eggplant, and then pour the béchamel sauce over the top. Sprinkle the breadcrumbs and parmesan cheese over the top.

Step 5: Bake the Moussaka

Preheat the oven to 375°F. Bake the moussaka for about 45 minutes or until the top is golden brown and the layers are bubbling. Let it cool for a few minutes before slicing and serving.

Final Thoughts

Moussaka is a comforting dish that is perfect for cold winter days. It is a labor of love, but every step is worth it. With this step-by-step recipe guide, you can make a delicious Greek moussaka, layered with eggplant and meat, and topped with a creamy béchamel sauce. It’s a perfect dish to feed a crowd or to enjoy as leftovers. Bon Appetit!