Moussaka is a quintessential Mediterranean dish that captures the essence of Greek cuisine, blending rich flavors with comforting textures. The harmony between the roasted eggplant, spiced meat sauce, and creamy béchamel creates a layered experience that is both hearty and elegant.
Ingredients:
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 500g ground lamb (or beef)
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup red wine (optional)
For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt
- Olive oil for brushing
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 egg yolks
- 1/2 cup grated Parmesan cheese
Instructions:
- Prepare the Eggplant:
- Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Pat them dry with a paper towel.
- Preheat the oven to 200°C (400°F). Brush the eggplant slices with olive oil and place them on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown. Set aside.
- Make the Meat Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
- Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the tomato paste, diced tomatoes, cinnamon, allspice, oregano, salt, and pepper. Pour in the red wine (if using) and let the sauce simmer for about 20-25 minutes, until thickened. Remove from heat and set aside.
- Prepare the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (roux), cooking for about 2 minutes.
- Gradually add the warm milk, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
- Remove from heat and season with nutmeg, salt, and pepper. Allow the sauce to cool slightly, then whisk in the egg yolks and Parmesan cheese until smooth.
- Assemble the Moussaka:
- Preheat the oven to 180°C (350°F).
- In a large baking dish, layer half of the roasted eggplant slices on the bottom. Spread the meat sauce over the eggplant, then layer the remaining eggplant slices on top.
- Pour the béchamel sauce over the final layer, spreading it evenly to cover the entire dish.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the moussaka is bubbling.
- Let the moussaka cool for 15-20 minutes before serving to allow the layers to set.
