Hello, lovely readers!
Today, I’m incredibly excited to take you on a culinary journey to the sun-drenched shores of Greece with a dish that has long been a favorite in our household: Moussaka. Rich, savory, and utterly comforting, this Greek-inspired Moussaka with a creamy Béchamel topping is a feast for both the eyes and the taste buds. If you love layers of tender eggplant, spiced meat, and a velvety sauce, then you’re in for a real treat.
### A Bit of Background
Moussaka is a dish that holds a special place in my heart, not just because of its deliciousness, but also because it evokes memories of lazy summer holidays in Greece. There’s something delightfully nostalgic about a dish that can transport you to another place and time with just one bite. The layers of spiced meat, roasted eggplant, and creamy Béchamel come together in perfect harmony, making it a crowd-pleaser every single time.
### The Star of the Show: Eggplant
For this recipe, the humble eggplant takes center stage. When roasted, it becomes wonderfully soft and absorbs the flavors of the meat sauce and Béchamel beautifully. The key to making the perfect Moussaka is to ensure each layer is prepared with care, allowing the flavors to meld together in the oven.
### Let’s Get Cooking!
Grab your apron, and let’s dive into this flavorful adventure.
#### **Ingredients:**
*For the Meat Sauce:*
– 1 tablespoon olive oil
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 1 pound (450g) ground lamb or beef
– 1 can (14 ounces/400g) chopped tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon ground cinnamon
– 1 teaspoon dried oregano
– 1/2 teaspoon ground allspice
– Salt and pepper to taste
*For the Eggplant Layers:*
– 2 large eggplants (about 1.2 pounds/550g each), sliced lengthwise into 1/4 inch slices
– 1/4 cup olive oil
– Salt to taste
*For the Béchamel Sauce:*
– 1/2 cup (115g) unsalted butter
– 1/2 cup (65g) all-purpose flour
– 4 cups (960ml) whole milk
– 2 large eggs
– 1/2 cup (50g) grated Parmesan cheese
– Salt and white pepper to taste
– Pinch of ground nutmeg
*For the Assembly:*
– 1/2 cup (50g) grated Parmesan cheese (additional, for topping)
#### **Method:**
1. **Prepare the Eggplant:**
– Preheat your oven to 375°F (190°C).
– Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt.
– Roast in the preheated oven for 20-25 minutes until soft and slightly golden. Remove and set aside.
2. **Make the Meat Sauce:**
– Heat 1 tablespoon of olive oil in a large skillet over medium heat.
– Add the chopped onion and minced garlic, sauté until the onion is translucent (about 5 minutes).
– Add the ground lamb or beef, breaking it up with a spoon, and cook until browned (about 7-10 minutes).
– Stir in the chopped tomatoes, tomato paste, ground cinnamon, dried oregano, ground allspice, salt, and pepper.
– Reduce the heat to low, let simmer for 20 minutes, stirring occasionally. Remove from heat and set aside.
3. **Prepare the Béchamel Sauce:**
– In a medium saucepan, melt the butter over medium heat.
– Whisk in the flour, cook for 2-3 minutes until it forms a smooth paste.
– Gradually add the milk, whisking constantly to avoid lumps.
– Continue to cook and whisk the mixture until it thickens and comes to a boil (about 5-7 minutes).
– Remove from heat, let cool slightly, then whisk in the eggs and grated Parmesan cheese.
– Season with salt, white pepper, and a pinch of ground nutmeg.
4. **Assemble the Moussaka:**
– Preheat your oven to 350°F (180°C).
– In a deep 9×13 inch (23×33 cm) baking dish, layer half of the roasted eggplant slices.
– Spread the meat sauce evenly over the eggplant.
– Layer the remaining roasted eggplant slices on top of the meat sauce.
– Pour the Béchamel sauce over the top layer of eggplant, spreading it evenly.
– Sprinkle an additional 1/2 cup of grated Parmesan cheese on top.
5. **Bake the Moussaka:**
– Bake in the preheated oven for 45-50 minutes until the top is golden brown and bubbling.
– Remove from the oven and let cool for 10-15 minutes before serving.
6. **Serve and Enjoy:**
– Cut into squares and serve warm.
### A Perfect Family Meal
Moussaka is a dish that brings people together. Whether it’s a Sunday family dinner or a special occasion with friends, this Greek-inspired Moussaka never fails to impress. It’s a labor of love, but the smiles and satisfied bellies make it all worthwhile.
I hope you enjoy making and eating this dish as much as my family and I do. If you give it a go, don’t forget to share your creations with me on social media.
Happy cooking!
Al
Ingredients
**Ingredients:**
*For the Meat Sauce:*
– 1 tablespoon olive oil
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 1 pound (450g) ground lamb or beef
– 1 can (14 ounces/400g) chopped tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon ground cinnamon
– 1 teaspoon dried oregano
– 1/2 teaspoon ground allspice
– Salt and pepper to taste
*For the Eggplant Layers:*
– 2 large eggplants (about 1.2 pounds/550g each), sliced lengthwise into 1/4 inch slices
– 1/4 cup olive oil
– Salt to taste
*For the Béchamel Sauce:*
– 1/2 cup (115g) unsalted butter
– 1/2 cup (65g) all-purpose flour
– 4 cups (960ml) whole milk
– 2 large eggs
– 1/2 cup (50g) grated Parmesan cheese
– Salt and white pepper to taste
– Pinch of ground nutmeg
*For the Assembly:*
– 1/2 cup (50g) grated Parmesan cheese (additional, for topping)
Method
**Method:**
1. **Prepare the Eggplant:**
– Preheat your oven to 375°F (190°C).
– Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt.
– Roast in the preheated oven for 20-25 minutes until soft and slightly golden. Remove and set aside.
2. **Make the Meat Sauce:**
– Heat 1 tablespoon of olive oil in a large skillet over medium heat.
– Add the chopped onion and minced garlic, sauté until the onion is translucent (about 5 minutes).
– Add the ground lamb or beef, breaking it up with a spoon, and cook until browned (about 7-10 minutes).
– Stir in the chopped tomatoes, tomato paste, ground cinnamon, dried oregano, ground allspice, salt, and pepper.
– Reduce the heat to low, let simmer for 20 minutes, stirring occasionally. Remove from heat and set aside.
3. **Prepare the Béchamel Sauce:**
– In a medium saucepan, melt the butter over medium heat.
– Whisk in the flour, cook for 2-3 minutes until it forms a smooth paste.
– Gradually add the milk, whisking constantly to avoid lumps.
– Continue to cook and whisk the mixture until it thickens and comes to a boil (about 5-7 minutes).
– Remove from heat, let cool slightly, then whisk in the eggs and grated Parmesan cheese.
– Season with salt, white pepper, and a pinch of ground nutmeg.
4. **Assemble the Moussaka:**
– Preheat your oven to 350°F (180°C).
– In a deep 9×13 inch (23×33 cm) baking dish, layer half of the roasted eggplant slices.
– Spread the meat sauce evenly over the eggplant.
– Layer the remaining roasted eggplant slices on top of the meat sauce.
– Pour the Béchamel sauce over the top layer of eggplant, spreading it evenly.
– Sprinkle an additional 1/2 cup of grated Parmesan cheese on top.
5. **Bake the Moussaka:**
– Bake in the preheated oven for 45-50 minutes until the top is golden brown and bubbling.
– Remove from the oven and let cool for 10-15 minutes before serving.
6. **Serve and Enjoy:**
– Cut into squares and serve warm.
