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Greek Moussaka
Created by: Howcan Team
Ingredients
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup red wine (optional)
- 1/4 cup breadcrumbs
- For the bechamel sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Place the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes, or until tender. Set aside to cool.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened. Add the ground beef and cook until browned. Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. If using, pour in the red wine. Simmer for 15 minutes, then remove from heat.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Gradually whisk in the milk, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens. Remove from heat and let it cool slightly. Gradually whisk in the beaten eggs and half of the Parmesan cheese.
- Sprinkle the breadcrumbs over the bottom of a greased 9x13 inch baking dish. Arrange half of the eggplant slices over the breadcrumbs. Spread the meat mixture over the eggplant, then cover with the remaining eggplant slices. Pour the bechamel sauce over the top and sprinkle with the remaining Parmesan cheese.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the sauce is bubbly. Allow to cool for 10 minutes before serving. Enjoy!
Greek Moussaka is a classic dish with layers of eggplant, minced meat, and creamy béchamel sauce. Its origins can be traced back to the Middle East, but it gained popularity in Greece, where it became a beloved traditional dish. The dish is said to have been introduced to Greece by the Ottoman Empire and has since become a staple in Greek cuisine. Chefs like Nikos Tselementes, a renowned Greek chef, have contributed to the popularization of Moussaka. Today, the best versions of this dish can be found in traditional Greek tavernas and restaurants across the country, with each region adding its own unique twist to the recipe. The key to a delicious Moussaka lies in perfectly cooked eggplant, flavorful meat, and a rich, creamy béchamel sauce. While the traditional recipe calls for lamb, some variations use beef or even lentils for a vegetarian twist. Whether enjoyed in a cozy taverna in Athens or a seaside restaurant in Crete, Greek Moussaka is a must-try for anyone exploring the rich and diverse flavors of Greek cuisine.
90 min
8
450 calories
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