Moussaka
I love most southern European cuisine, I haven’t made this dish for a while. It’s a little time consuming, but don’t let that hold you back, because there is multi tasking involved
Thanks to the fresh vegetables and herbs, this wonderful Mediterranean dish reminds me of summer, sun, beach and vacation!
In addition to Tzatziki, Gyros or Döner and Greek salad, Moussaka is one of the most famous Greek dishes. It is a spicy casserole dish layered with potatoes, eggplant, tomatoes, minced meat, aromatic spices, a creamy white Bechamel sauce and covered with Parmesan cheese.
As a Greek or Turkish cuisine, this sliced eggplant and minced meat casserole dish is called Moussaka. The eggplants (Auberginen) are placed in layers together with the minced meat and bechamel sauce in a baking dish, then covered with cheese and baked in the oven.
In Turkish and Arabic variants, eggplant is often replaced by zucchini. In the Balkans are several other versions; a variety of vegetables, and tomatoes and often meat are left out.
Bulgarian and Yugoslav variants use eggs. Other ingredients can be cheese, potatoes, spinach, sauerkraut or rice.
In another variant of the Greek cuisine, potato slices are also added as a layer and lamb instead of mutton, also the sauce is refined with sheep or goat cheese.
It would be a great fancy meal to invite friends over, open a bottle of red wine and involve them into the process. I can see lots of laughter and good conversation preparing this delicious meal.
Moussaka, a Greek Casserole
Ingredients
- 1.5 lb ground Lamb (or minced beef and pork)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1½ tsp dried mint
- 1 bay leaf
- 1 cinnamon stick
- 1 tbsp plain flour
- ¾ cup red wine
- 1 lb tin chopped tomatoes
- 2 tbsp tomato purée
- 2 medium eggplants, peeled, cut into ¼ inch slices
- 1 tbsp fine sea salt, plus extra for seasoning
- 6 tbsp olive oil
- 1 lb potatoes, peeled and thinly sliced
- Ground black pepper
- For the white sauce
- ½ stick butter
- 2 tbsp plain flour
- 1 cup milk
- 3 tbsp Parmesan, finely grated
- 1 tsp finely grated nutmeg
- 1 egg, beaten
Instructions
- Preheat the oven to 400F
- In large frying pan put the minced meat mixture, onion, garlic, oregano, mint, bay leaf and cinnamon.
- Cook over a medium heat for 10 minutes, stirring occasionally with a spoon to break up the meat.
- Stir in the flour and a pinch of salt and pepper.
- Add the wine, tomatoes and tomato purée and bring to a simmer.
- Cook for about 30 minutes and stir occasionally, until the meat looks done and the sauce has thickened.
- Season to your liking.
- Place the eggplant slices on a cutting board and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
- Rinse the eggplant slices under cold running water and pat dry with paper towel.
- Heat 3 tablespoons of the oil in a large frying pan and fry the eggplant slices for 2–3 minutes on each side, adding more oil when necessary.
- Remove from the pan and set aside to drain on kitchen paper.
- Cook the potatoes in boiling water for 5 minutes, then drain in a colander.
- To make the Bechamel sauce, melt the butter in a large saucepan and stir in the flour.
- Instead of Bechamel sauce, Parmesan cheese could be used.
- Cook for a few seconds, then gradually stir in the milk.
- Add half the Parmesan and the grated nutmeg.
- Simmer the sauce on stove top for 4–5 minutes, stirring regularly.
- Season to taste with salt and pepper.
- Remove the saucepan from the heat and allow the sauce to cool.
- When cooled, stir in the egg.
- Spoon one half of the meat sauce into a shallow ovenproof dish.
- Cover loosely with half of the potatoes and then a half of the eggplant slices, and complete layers repeat once more, and finish with the eggplant.
- Pour over the Bechamel Sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan.
- Bake for 40–45 minutes, or until bubbling and deep golden-brown
Notes
Instead of Bechamel sauce, Parmesan cheese could be used.