GREEK MOUSSAKA A classic Greek dish, hearty and satisfying
Greek
Preparation Time: 30 minutes
Ingredients 2 tablespoons of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
500g ground lamb or beef
1 can (400g) of chopped tomatoes
2 tablespoons of tomato paste
1/2 cup of red wine (optional)
1 teaspoon of ground cinnamon
1 teaspoon of dried oregano
Salt and pepper to taste
2 large eggplants, sliced into 1cm thick rounds
Olive oil for brushing
Salt
4 tablespoons of butter
4 tablespoons of all-purpose flour
2 cups of milk
1/2 cup of grated Parmesan cheese
2 egg yolks
A pinch of nutmeg
Salt and pepper to taste
1. Prepare the Eggplants: Preheat your oven to 200°C (390°F). Lay the eggplant slices on a baking sheet, brush them with olive oil, and sprinkle with salt. Roast in the oven for about 20 minutes, turning halfway through, until they are golden and tender. Set aside2. Make the Meat Sauce: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant. Add the ground lamb or beef and cook until browned. Stir in the chopped tomatoes, tomato paste, red wine (if using), cinnamon, oregano, salt, and pepper. Let the sauce simmer for about 20 minutes, until it thickens3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook the sauce, stirring constantly, until it thickens. Remove from heat and stir in the Parmesan cheese, egg yolks, nutmeg, salt, and pepper4. Assemble the Moussaka: Preheat your oven to 180°C (350°F). In a large baking dish, layer half of the roasted eggplant slices. Spread the meat sauce evenly over the eggplants. Add another layer of eggplant slices on top. Pour the béchamel sauce over the final layer of eggplants, spreading it evenly5. Bake: Bake the moussaka in the preheated oven for about 45 minutes, until the top is golden and bubbly. Let it cool for a few minutes before serving
