Moussaka: A Comforting and Flavorful Greek Classic
Moussaka is a classic Greek dish that has been enjoyed for generations. It’s a hearty and comforting casserole that’s perfect for sharing with family and friends. This dish is similar to lasagna, but it’s made with layers of eggplant, ground lamb or beef, tomatoes, and a creamy béchamel sauce. The combination of flavors and textures is truly irresistible!
The key ingredient in moussaka is eggplant. This versatile vegetable is sliced and roasted until tender, then layered with a rich and savory meat sauce. The meat sauce is made with ground lamb or beef, onions, garlic, tomatoes, and a blend of spices, including oregano, cinnamon, allspice, and nutmeg. The flavors are bold and complex, with a hint of sweetness from the cinnamon and allspice.
The béchamel sauce is what sets moussaka apart from other casseroles. It’s a rich and creamy white sauce made with butter, flour, milk, and nutmeg. The béchamel sauce is poured over the top of the layered eggplant and meat sauce, then topped with grated Parmesan cheese. As the moussaka bakes in the oven, the cheese melts and forms a golden brown crust on top.
Moussaka is a labor of love, but the results are well worth the effort. It’s a comforting and flavorful dish that’s perfect for a special occasion or a cozy family dinner. Moussaka is also a great make-ahead meal, as it can be assembled in advance and baked just before serving.
In Greece, moussaka is often served with a side salad and a slice of crusty bread. It’s a filling and satisfying meal that’s perfect for a cold winter’s night. Moussaka is also a popular dish in many Mediterranean restaurants around the world, and it’s easy to see why. The combination of tender roasted eggplant, savory meat sauce, and creamy béchamel sauce is simply irresistible!
If you’re looking for a comforting and flavorful dish to share with family and friends, give moussaka a try. With its bold flavors and rich textures, this classic Greek dish is sure to become a new family favorite.
Moussaka
Ingredients
- 2 each large eggplants sliced lengthwise into 1/4-inch-thick slices
- 1/2 cup olive oil
- 1 each large onion Chopped
- 1 lb lamb or beef ground
- 2 cloves garlic minced
- 1 tsp dried oregeno
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 (14.5 oz) can diced tomatoes See note for fresh
- 1/4 cup red wine (optional)
- Salt and freshly ground black pepper, to taste
- 4 Tbsp unsalted butter
- 4 Tbsp flour
- 2 cups milk (or cream)
- 1/4 tsp ground nutmeg, fresh
- 2 eggs, lightly beaten
- 1 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 375°F (190°C). Spread the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20 minutes, or until tender and lightly browned.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the ground lamb or beef and cook until browned, breaking it up into small pieces with a spoon.
- Add the garlic, oregano, cinnamon, allspice, and nutmeg to the skillet and cook for 1-2 minutes, stirring constantly. Add the diced tomatoes and red wine (if using) and simmer for 15-20 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce has thickened and is smooth. Add the nutmeg and season with salt and pepper to taste.
- In a large baking dish, layer the roasted eggplant slices and the meat sauce, starting and ending with a layer of eggplant. Pour the béchamel sauce over the top and sprinkle with the grated Parmesan cheese.
- Bake in the oven for 45-50 minutes, or until the top is golden brown and bubbling. Allow the moussaka to cool for 10-15 minutes before slicing and serving.
