Greek moussaka recipe: A Mediterranean delight that you will enjoy
Moussaka, a classic Greek casserole, mirrors the Mediterranean's rich flavors. Comparable to lasagna, it layers eggplants and potatoes with a savory meat sauce in tomato, crowned with bechamel. With roots in the Balkans and Middle East, moussaka has become a staple comfort food in Greece. Dive into this beloved dish and savor a piece of culinary history. Here's the recipe.
Gather the following ingredients
Embark on your moussaka journey with these ingredients: three large eggplants, four medium potatoes, two cups of crushed tomatoes, one onion, two garlic cloves, a teaspoon each of cinnamon and dried oregano, salt, and pepper. For the bechamel sauce, gather four tablespoons each of butter and flour, two cups of milk, a pinch of nutmeg, and one beaten egg.
Prepare the vegetables
Slice the eggplants into half-inch rounds, sprinkle with salt, and leave them for 30 minutes to lessen bitterness. Concurrently, peel and similarly slice the potatoes. After the wait, rinse the eggplant and pat dry. Proceed to fry or bake both eggplants and potatoes until they achieve a golden hue. Finally, rest them on paper towels to drain off any surplus oil.
Create the tomato sauce
Heat a skillet over medium heat and saute onions until they turn translucent. Stir in the garlic. Add crushed tomatoes, cinnamon, and oregano, seasoning well with salt and pepper. Let the sauce simmer for about 15 minutes until it thickens slightly. This creates an aromatic tomato sauce that will add a rich layer of flavor to the moussaka, capturing the essence of Mediterranean cuisine.
Assemble the moussaka
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a greased baking dish, arrange a layer of half the potato slices, followed by a layer of eggplant rounds. Evenly pour over half the seasoned tomato sauce. Repeat with the remaining potatoes and eggplants, topping off with the rest of the sauce. Finally, sprinkle parmesan cheese across to cover.
Prepare bechamel sauce
Begin preparing bechamel by melting butter in a pan over medium heat. Whisk in flour until it's smooth, then gradually pour in milk, stirring to avoid lumps. Season with a pinch of nutmeg and cook until the sauce thickens, which takes about 10 minutes. Off the heat, enrich the sauce with a beaten egg, ensuring it's well incorporated before spreading it over the moussaka.
Bake to perfection
Cover the assembled moussaka evenly with bechamel sauce, ensuring all components are well-coated. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for around 45 minutes or until the top turns golden brown. Once baked, let it cool for a short while to help the layers set, making it easier to cut into neat portions for serving.
