Greek Moussaka Recipe
Greek Moussaka is a quintessential Southern European dish that brings the rich flavors of Greece to your table. This delightful dish layers succulent eggplant with a savory mix of ground lamb or beef, spiced with cinnamon and allspice and smothered in a velvety béchamel sauce. It’s a dish that embodies the essence of Greek cuisine, combining hearty ingredients with a touch of elegance, all in a comforting and flavorful meal. Perfect for a romantic dinner or a special meal with a loved one, Greek Moussaka is sure to impress.
Serves: 2, Difficulty: Expert
Ingredients
- 2 large eggplants, sliced
- 250g ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 200g canned tomatoes, crushed
- 1 tsp cinnamon
- 1/2 tsp allspice
- 125ml red wine
- 100g parmesan cheese, grated
- 60g butter
- 60g plain flour
- 500ml milk
- 1 egg yolk
- Salt and pepper to taste
- 2 tbsp olive oil
Method
- Preheat your oven to 180°C. Lightly brush the eggplant slices with olive oil and season with salt and pepper. Lay them on a baking sheet and roast for 20 minutes, or until tender and golden, turning halfway through.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- In the skillet, add the ground lamb or beef. Cook until browned. Add the crushed tomatoes, red wine, cinnamon, allspice, salt, and pepper. Let it simmer for 20 minutes, until the sauce is thickened and rich.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes to form a roux. Gradually whisk in the milk until smooth and thickened, about 5 minutes. Remove from heat and whisk in the egg yolk. Add salt and pepper to taste.
- In a baking dish, layer half of the roasted eggplant slices, followed by the meat sauce, and then the remaining eggplant slices. Pour the béchamel sauce over the top layer, spreading it evenly. Sprinkle with grated parmesan cheese.
- Bake in the preheated oven for 30-35 minutes, until the top is golden and bubbly. Let it rest for 10 minutes before serving to allow the flavors to meld.
Tips
- For a smooth béchamel sauce, ensure that the milk is added gradually, and whisk continuously to avoid lumps.
- Let the Moussaka rest before serving to set the layers and enhance the flavors.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 180 kcal | 540 kcal |
| Energy | 753 kJ | 2259 kJ |
| Fat | 12g | 36g |
| Saturated Fat | 5g | 15g |
| Carbohydrates | 12g | 36g |
| Sugars | 4g | 12g |
| Proteins | 10g</td
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