Moussaka is a classic Greek dish consisting of eggplant, potatoes, ground beef, and a béchamel sauce. An easy recipe involves slicing 3 medium eggplants lengthwise, layering them in a baking dish along with medium-sliced potatoes and meat sauce, adding a layer of béchamel sauce on top of the final layer of meat sauce, then baking it in a preheated oven at 375°F for approximately 50 minutes. The resulting dish is hearty, comforting, and perfect for special occasions or a weekend dinner with loved ones.
Greek Moussaka: An Exquisite Layered Eggplant Dish
Introduction
Moussaka is a classic Greek dish made with layers of eggplant, potatoes, ground beef, and a béchamel sauce. It’s a hearty and comforting dish that’s perfect for a special occasion or a weekend dinner with friends and family. Although moussaka may seem intimidating to make, it’s actually quite easy if you follow a few simple steps. In this article, we will guide you through the process step-by-step and provide you with a recipe for a mouthwatering moussaka that will impress everyone at the table.
Ingredients
- 3 medium eggplants, sliced lengthwise
- 2 medium potatoes, sliced thinly
- 1 lb ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 can crushed tomatoes (28 oz)
- 2 tablespoons olive oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the béchamel sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Instructions
Step 1: Preheat the oven
Preheat the oven to 375°F (190°C).
Step 2: Salt the eggplant
Place the eggplant slices in a colander and sprinkle them generously with salt. Let them sit for about 30 minutes to release excess moisture. Then rinse and pat them dry with paper towels.
Step 3: Brown the beef
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook it, stirring occasionally, until browned. Drain any excess fat and transfer the beef to a large bowl.
Step 4: Cook the aromatics
Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the onion and garlic and cook them until softened, about 5 minutes. Add the tomato paste and cook for 1 more minute.
Step 5: Deglaze with wine
Pour the red wine into the skillet and stir well, scraping the bottom of the pan to release any browned bits. Let the wine reduce for 1-2 minutes.
Step 6: Add the tomato sauce and spices
Add the crushed tomatoes, cinnamon, nutmeg, oregano, thyme, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Let the sauce simmer for about 10 minutes until it thickens slightly.
Step 7: Prepare the potatoes
Boil the potato slices in a large pot of salted water for about 5 minutes until they are just tender. Drain and set them aside.
Step 8: Make the béchamel sauce
Melt the butter in a medium saucepan over low heat. Add the flour and whisk well to combine. Cook for 2-3 minutes, stirring constantly, until the mixture turns slightly golden. Gradually add the milk, whisking continuously to avoid lumps. Add the nutmeg, salt, and pepper and cook the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove the saucepan from the heat and let the sauce cool for a few minutes. Then whisk in the beaten eggs until the sauce is smooth and creamy.
Step 9: Assemble the moussaka
Grease a large baking dish (about 9×13 inches) with olive oil. Start by layering half of the eggplant slices at the bottom of the dish. Then add a layer of the cooked potatoes on top. Spread half of the meat sauce evenly over the potatoes. Repeat with the remaining eggplant slices, potatoes, and meat sauce. Pour the béchamel sauce over the top of the final layer of meat sauce and spread it evenly with a spatula.
Step 10: Bake the moussaka
Bake the moussaka in the preheated oven for about 50 minutes until the top is golden and the sauce is bubbling. Let the moussaka cool for at least 15 minutes before slicing and serving.
Conclusion
Greek moussaka is a delicious and impressive dish that will transport your taste buds to the Mediterranean. Once you follow this step-by-step guide, you’ll see that it’s not as difficult as it seems. With the perfect combination of eggplant, potatoes, beef, and béchamel sauce, this moussaka is sure to be a crowd-pleaser. Enjoy!