What is the traditional preparation method for moussaka?
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.
- 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
- Preheat the oven to 375°F.
- Brush the eggplant slices with olive oil and season with salt and pepper. Place on a baking sheet and bake for 20 minutes.
- In a large skillet, cook the ground beef or lamb over medium heat until browned. Remove from the pan and set aside.
- Add the onions and garlic to the same skillet and cook until softened.
- 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.
- Melt the butter in a small saucepan. Add the flour and whisk to make a roux. Cook for 1-2 minutes.
- Slowly add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens.
- Season the béchamel sauce with nutmeg, salt, and pepper. Remove from the heat and stir in the Parmesan cheese and beaten egg.
- 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.
- Bake for 45-60 minutes until the top is golden brown and bubbling.
- Let cool for 10-15 minutes before serving.
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!