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Melt-In-Your-Mouth Greek Moussaka Recipe: A Classic Dinner Dish!

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Melt-In-Your-Mouth Greek Moussaka Recipe: A Classic Dinner Dish!

What are the key ingredients and steps involved in making a melt-in-your-mouth Greek moussaka?

Melt-In-Your-Mouth Greek Moussaka Recipe: A Classic Dinner Dish!

Moussaka is a classic Greek dish that is hearty, filling, and delicious. This layered casserole is made with ground beef, eggplant, potatoes, and a creamy béchamel sauce. Perfect for a special occasion or a cozy dinner in, this moussaka recipe will transport you straight to Greece!

Ingredients:

  • 3 medium-sized eggplants, sliced into 1/4 inch rounds
  • 4 large potatoes, peeled and sliced into 1/4 inch rounds
  • 1 lb ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can of diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup red wine
  • 1/2 cup olive oil
  • Salt and pepper to taste

  • For the Béchamel Sauce:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 cups milk
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg
  • 2 eggs, beaten

Instructions:

  1. Sprinkle salt on both sides of the eggplant slices and leave them in a colander for 30 minutes to release the excess water. Rinse and pat dry with a paper towel. Preheat the oven to 375°F.
  2. Add 1/4 cup of olive oil to a frying pan, and sauté the eggplant slices until they’re tender and golden brown. Remove from heat and set aside.
  3. Add another 1/4 cup of olive oil to the same frying pan, and sauté the potato slices until they’re tender and golden brown. Remove from heat and set aside.
  4. In a separate pan, brown the ground beef with onions, garlic, cinnamon, oregano, bay leaf, salt, and pepper. Add the tomatoes and tomato paste, and cook for an additional 10 minutes. Add the red wine and simmer for another 10 minutes.
  5. To prepare the béchamel sauce, melt the butter in a pan and whisk in the flour until smooth. Add the milk slowly while stirring constantly, and season with salt, pepper, and nutmeg. Continue whisking until the sauce thickens, and then remove from heat. Allow the sauce to cool for a few minutes, then stir in the beaten eggs.
  6. To assemble the moussaka, layer the eggplant and potato slices in the bottom of a deep baking dish, followed by a layer of meat sauce. Repeat the layering process until all the ingredients are used up, ending with the meat sauce. Pour the béchamel sauce over the top layer and smooth it out with a spatula.
  7. Bake for 45 minutes or until the top is golden brown and crispy.
  8. Allow the moussaka to cool for 10 minutes before serving.

Outro:

There you have it — a delicious and authentic Greek moussaka recipe that is sure to impress your dinner guests or satisfy your cravings on a cozy night in. Enjoy!

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