Greek Moussaka
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Total Time
1 hr 55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Greek
Greek Moussaka
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Indulge in the flavors of the Mediterranean with our mouthwatering Moussaka recipe! This classic Greek dish is a symphony of layers, featuring savory minced meat, tender eggplant, and creamy béchamel sauce. Join us on a culinary journey to savor the rich flavors of Greece with every bite.
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Ingredients
IngredientsȘ
- 4 eggplants
- 1 kg potatoes optional
- 2 tbsp vegetable oil for frying the eggplants
- 700 gr ground beef
- 2 large onions
- 2 carrots
- 2 cloves garlic
- ¼ cup fresh parsley
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 cup tomato puree chopped tomatoes
- 2 tbsp tomato paste
- ½ tsp sugar
- 1 egg
- 1 bay leave
- 1/2 tsp nutmeg
- salt and pepper
- 1/2 cup plain breadcrumbs finely ground
- 2 eggs
- 1 cup grated kefalotyri Parmesan, or Pecorino Romano
For the Bechamel sauce:
- 1 cup butter
- 1 cup flour
- 4 cups milk
- 1/2 tsp ground nutmeg
- 3 yolks
Instructions
Prepare the Eggplants and Potatoes:
- Begin by slicing the eggplants into thin vertical slices, avoiding thick cuts.
- Season the eggplant slices with salt and pepper and allow them to sit in a colander for approximately half an hour. Firmly squeeze them by hand to eliminate any excess water, then drizzle them with oil, and then roast them in layers on a baking tray over high heat, either in the grill or the oven.
- Grilling the eggplants is preferred, as it prevents excessive oil release during cooking. Alternatively, you can use a pan for this step.
- Set the roasted eggplants aside.
- Next, vertically slice the potatoes into approximately 1cm thick pieces. Rinse them in water and then fry them in corn or sunflower oil until they achieve a golden hue.
- Set the fried potatoes aside.
For the Minced Meat:
- Finely chop the onions and garlic, and grate the carrots coarsely.
- In a wide pot, sauté these ingredients, and then add the minced meat. Sauté thoroughly until it turns golden, which should take around 15 minutes.
- Add the cinnamon, bay leaf, nutmeg, salt, pepper, sugar, and tomato paste.
- Stir for an additional 2 minutes, and then add the chopped tomatoes. Allow it to simmer for 10-15 minutes and then remove it from the heat.
- Once it has cooled slightly, incorporate the egg, parmesan, chopped parsley, and adjust the seasoning with salt and pepper to taste.
For the Béchamel Sauce:
- In a small saucepan, combine the milk, onion, bay leaf, salt, and pepper, then warm it up.
- In another small saucepan over medium heat, melt the butter, and once melted, add the flour. Stir for about 3 minutes until the flour blends in and is lightly cooked.
- Gradually pour the hot milk into the flour mixture in stages, whisking continuously.
- Remove the béchamel from the heat when it begins to bubble; it should have a smooth and creamy consistency.
- Incorporate the nutmeg, parmesan, and egg yolks while whisking to combine.
Assembling the Moussaka:
- Sprinkle a baking pan, preferably 25x30 or 30x30 in size, with breadcrumbs and parmesan cheese to prevent the moussaka from sticking.
- Start by layering the fried potatoes evenly across the pan, followed by the roasted eggplants, stacking them on top of each other without gaps.
- Mix 2 generous spoonfuls of béchamel into the minced meat and then spread the meat mixture evenly across the pan. If you have leftover eggplants, add them atop the meat layer, and sprinkle with additional parmesan.
- Finish by pouring the remaining béchamel sauce over the top.
- Sprinkle with grated parmesan and breadcrumbs, then bake at 190 degrees Celsius for approximately 25 minutes, or until the moussaka achieves a golden-brown finish.
- Enjoy your homemade moussaka, served as a delightful main course or starter, accompanied by a crisp Greek salad and freshly baked bread!
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