Here's a recipe for Greek Moussaka—a classic and hearty dish made with layers of aubergines (eggplants), potatoes, and a rich tomato meat sauce, topped with a creamy béchamel sauce.
Ingredients:
For the vegetable layers:
- 2 large aubergines (eggplants), sliced into 1/2-inch rounds
- 4 medium potatoes, peeled and sliced into 1/4-inch rounds
- Olive oil for brushing
- Salt and pepper to taste
For the meat sauce:
- 1 lb (450g) ground beef or lamb (or a mix of both)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 1 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the béchamel sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1 large egg, beaten
- Salt and pepper to taste
Instructions:
1. Prepare the vegetables:
- Preheat your oven to 400°F (200°C).
- Brush the aubergine and potato slices with olive oil and season with salt and pepper.
- Arrange the aubergine slices on a baking sheet and bake for about 20 minutes, turning halfway through, until tender and slightly browned.
- Repeat with the potato slices, baking for about 25 minutes, until tender and golden brown.
2. Prepare the meat sauce:
- In a large skillet, heat a bit of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the ground beef or lamb and cook until browned, breaking it up with a spoon.
- Stir in the diced tomatoes, tomato paste, and red wine (if using). Mix well.
- Add the ground cinnamon, dried oregano, dried thyme, salt, and pepper.
- Reduce the heat to low and simmer for about 20 minutes, or until the sauce has thickened and the flavors have melded together.
3. Prepare the béchamel sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1-2 minutes, or until it forms a smooth paste and starts to bubble.
- Gradually whisk in the milk, making sure there are no lumps.
- Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the grated Parmesan cheese and ground nutmeg.
- Allow the sauce to cool slightly, then whisk in the beaten egg. Season with salt and pepper.
4. Assemble the moussaka:
- In a greased baking dish, arrange a layer of potato slices on the bottom.
- Spread half of the meat sauce over the potatoes.
- Arrange a layer of aubergine slices on top of the meat sauce.
- Spread the remaining meat sauce over the aubergine slices.
- Pour the béchamel sauce over the top, spreading it evenly.
5. Bake:
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the sauce is bubbling.
6. Cool and serve:
- Allow the moussaka to cool for about 15 minutes before serving. This helps the layers set and makes it easier to cut into portions.
Tips:
- For extra flavor, you can add a layer of sliced tomatoes or a sprinkle of grated cheese between the aubergine and meat sauce layers.
- Moussaka can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
This Greek Moussaka is a rich and comforting dish with layers of flavor and texture. Enjoy!
