Moussaka
Moussaka is a delicious Mediterranean dish, often associated with Greece, though other countries in the region have their own variations. It typically consists of layers of eggplant (or sometimes zucchini), minced meat (usually lamb or beef), and a rich béchamel sauce. The dish is baked until golden and bubbly, making it both hearty and comforting.
Ingredients:
- 2 large eggplants
- 500g ground lamb or beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (400g) crushed tomatoes
- 1 tsp cinnamon
- 1 tsp dried oregano
- 1/2 cup red wine (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
For the béchamel sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1 egg (optional)
How to Cook:
- Prepare the eggplant: Slice the eggplants into 1/2-inch thick rounds. Salt them and let them sit for 30 minutes to draw out excess moisture, then rinse and pat dry. Fry or grill the slices until golden.
- Make the meat sauce: Sauté onion and garlic in olive oil until softened. Add the ground meat and cook until browned. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes, adding red wine if desired.
- Make the béchamel: Melt butter in a saucepan, whisk in flour, and cook for a minute. Slowly add milk while whisking to avoid lumps. Stir until thickened, then add nutmeg, salt, pepper, and beaten egg (if using).
- Assemble the moussaka: In a baking dish, layer fried eggplant, meat sauce, and béchamel sauce. Repeat the layers and finish with a top layer of béchamel.
- Bake: Preheat the oven to 350°F (175°C) and bake for 45 minutes or until golden brown on top. Let it cool for a few minutes before serving.
Enjoy your moussaka with a fresh salad or some crusty bread!
