Introduction

Moussaka is a traditional Greek dish made with layers of eggplant, ground meat (usually lamb or beef), and a rich béchamel sauce. It is baked to golden perfection and is one of the most iconic dishes in Greek cuisine. Moussaka is often enjoyed as a main course and is perfect for family gatherings or special occasions.

Ingredients

Serves Approximately: 6 – 8 People

For the Eggplant Layer:

• 2 large eggplants, sliced into 1/4 inch thick rounds
• Olive oil, for brushing
• Salt

For the Meat Sauce:

• 500g (1 lb) ground lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper, to taste
• Olive oil for sautéing

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk, warmed
• 2 egg yolks
• 1/4 cup grated Parmesan or Kefalotyri cheese
• A pinch of nutmeg
• Salt and pepper to taste

Equipment

• • Large frying pan or griddle
  • Baking dish (9×13 inches)
  • Medium saucepan
  • Whisk
  • Large skillet for meat sauce
  • Ladle for layering

Instructions

1. Prepare the Eggplant:

• • Preheat the oven to 180°C (350°F).
  • Lay the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
  • Brush both sides of the eggplant slices with olive oil and roast them in the oven for 20-25 minutes, until golden brown. Set aside.

2. Make the Meat Sauce:

• • In a large skillet, heat a tablespoon of olive oil over medium heat.
  • Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
  • Add the ground meat and cook until browned.
  • Stir in the tomato paste, crushed tomatoes, and red wine (if using), and let it simmer for 15-20 minutes until the sauce thickens.
  • Season with cinnamon, allspice, salt, and pepper. Remove from heat and set aside.

3. Prepare the Béchamel Sauce:

• • In a medium saucepan, melt the butter over medium heat.
  • Stir in the flour and cook, stirring constantly, for 2-3 minutes to make a roux.
  • Gradually whisk in the warm milk and continue whisking until the sauce thickens and becomes smooth.
  • Remove from heat and let it cool slightly. Beat in the egg yolks, one at a time, then stir in the grated cheese, nutmeg, salt, and pepper.

4. Assemble the Moussaka:

• • Grease a 9×13-inch baking dish.
  • Layer half of the roasted eggplant slices on the bottom of the dish.
  • Spread the meat sauce evenly over the eggplant.
  • Add the remaining eggplant slices on top of the meat sauce.
  • Pour the béchamel sauce over the top layer, spreading it evenly with a spatula.

5. Bake:

• • Bake the moussaka in a preheated oven at 180°C (350°F) for 45-50 minutes, or until the top is golden brown and bubbly.
  • Let the moussaka cool for 15-20 minutes before serving to allow it to set.

Tips

• Eggplant: To reduce bitterness, make sure to salt and dry the eggplant slices before roasting.
• Meat Options: You can use lamb, beef, or even a combination of both for the meat sauce.
• Béchamel Sauce: Allow the sauce to cool slightly before adding the egg yolks to prevent them from curdling.
• Make Ahead: Moussaka can be prepared ahead of time and reheated in the oven, making it a great dish for entertaining.
• Vegetarian Version: Replace the meat with a vegetable filling like lentils or mushrooms for a vegetarian option.