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Melt-In-Your-Mouth Moussaka: A Greek Dinner Delight!

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Melt-In-Your-Mouth Moussaka: A Greek Dinner Delight!

What is the traditional preparation method for moussaka?

Melt-In-Your-Mouth Moussaka: A Greek Dinner Delight!

Introduction

Are you ready for a delicious and flavorful Greek dish? Look no further than moussaka! Made with layers of eggplant, meat, and a creamy béchamel sauce, this dish is a crowd-pleaser and always a hit at dinner parties. Serve it up with a side salad and some crusty bread, and you’ve got a meal that will transport you straight to the Mediterranean. Follow the recipe below to make your own melt-in-your-mouth moussaka.

Ingredients

  • 2 eggplants, sliced
  • 1 lb. ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes, drained
  • 1 tsp. ground cinnamon
  • ½ tsp. ground allspice
  • 1 tsp. dried oregano
  • salt and pepper, to taste
  • 4 tbsp. butter
  • 4 tbsp. flour
  • 2 cups milk
  • pinch of nutmeg
  • ½ cup grated Parmesan cheese
  • 1 egg, lightly beaten

Instructions

  1. Preheat the oven to 375°F.
  2. Brush the eggplant slices with olive oil and season with salt and pepper. Place on a baking sheet and bake for 20 minutes.
  3. In a large skillet, cook the ground beef or lamb over medium heat until browned. Remove from the pan and set aside.
  4. Add the onions and garlic to the same skillet and cook until softened.
  5. Return the meat to the pan with the onions and garlic. Add the diced tomatoes, cinnamon, allspice, oregano, salt, and pepper. Cook for 10-15 minutes until the flavors have melded together.
  6. Melt the butter in a small saucepan. Add the flour and whisk to make a roux. Cook for 1-2 minutes.
  7. Slowly add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens.
  8. Season the béchamel sauce with nutmeg, salt, and pepper. Remove from the heat and stir in the Parmesan cheese and beaten egg.
  9. Layer the eggplant slices in the bottom of a large baking dish. Spoon the meat mixture on top of the eggplant slices. Pour the béchamel sauce over the meat mixture.
  10. Bake for 45-60 minutes until the top is golden brown and bubbling.
  11. Let cool for 10-15 minutes before serving.

Conclusion

Congratulations, you’ve just made an amazing moussaka! This dish might take a bit of time to prepare, but the end result is well worth it. The combination of savory meat, creamy béchamel sauce, and tender eggplant make this a flavor explosion in your mouth. Enjoy it with a glass of red wine and some good company, and you’ll feel like you’re dining in a Greek taverna. Opa!

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