Hey there, fellow food enthusiasts!
Today, I’m excited to share a dish that has become a beloved staple in our home, especially when we crave something truly comforting and hearty. Say hello to Tantalizing Greek Moussaka: A Comforting Layered Eggplant and Beef Casserole.
Ah, moussaka—just saying the word makes my mouth water. This dish is a wonderful combination of rich flavors and comforting textures, layered to perfection. If you’ve never had moussaka before, think of it as Greece’s answer to lasagna, but with a distinctive Mediterranean flair.
Let’s dive into how this delicious meal came to be a regular in our household. My wife and I first tried moussaka on our honeymoon in Greece. We were captivated by the layered eggplant, spiced ground beef, and that creamy, dreamy béchamel sauce. We vowed then to bring a piece of Greece back with us to our kitchen in the UK. Since then, I’ve been perfecting my recipe, and today, it’s finally ready to share with you all.
This recipe does involve a bit of effort, but trust me, every step is worth it. The joy of taking that first bite and being transported to a sun-kissed taverna by the sea is unparalleled. Plus, it’s a fantastic dish to make ahead of time for family gatherings or dinner parties.
### Ingredients You’ll Need:
– 2 large eggplants (approximately 900g), sliced into 1/2 inch rounds
– 500g ground beef
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 400g canned diced tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon ground cinnamon
– 1 teaspoon dried oregano
– 1/2 teaspoon ground nutmeg
– 2 tablespoons olive oil
– Sea salt, to taste
– Black pepper, to taste
– 60g unsalted butter
– 60g all-purpose flour
– 500ml whole milk
– 100g grated Parmesan cheese
– 2 large eggs, beaten
– 2 tablespoons breadcrumbs
### Method:
1. **Prepping the Eggplants:** Preheat your oven to 200°C (390°F). Lay your eggplant slices on baking sheets, sprinkle with sea salt, and let them sit for 30 minutes. This will draw out excess moisture. Once done, pat them dry with a paper towel.
2. **Roasting:** Brush the eggplant slices with olive oil on both sides. Place them on baking sheets, and roast them in the preheated oven for 20 minutes until they become soft and golden. Remove and set aside.
3. **Cooking the Meat Sauce:** In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic until soft and fragrant, which should take about 5 minutes. Add in the ground beef and cook until browned, breaking it up with a spoon as it cooks, roughly 10 minutes.
4. **Adding Flavours:** Stir in the canned diced tomatoes, tomato paste, ground cinnamon, dried oregano, ground nutmeg, and give it a good seasoning with salt and pepper. Let this mixture simmer for 20 minutes, stirring occasionally. Once it’s done, remove from heat.
5. **Crafting the Béchamel:** In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux, cooking for about 2-3 minutes. Gradually whisk in the whole milk and cook, stirring constantly, until the sauce thickens and comes to a boil – which should take about 10 minutes. Remove from heat and stir in the grated Parmesan cheese. Allow the sauce to cool slightly before whisking in the beaten eggs.
6. **Layering Time:** In a 9×13 inch baking dish, start with a layer of the meat sauce. Follow this with a layer of roasted eggplant slices. Repeat the process, ending with a final layer of eggplant on top.
7. **Finishing Touches:** Pour the béchamel sauce evenly over the top layer of eggplant and sprinkle with breadcrumbs for a lovely golden crust.
8. **Baking:** Place the assembled dish in the preheated oven and bake for 40-45 minutes, until the top is beautifully golden brown and bubbling.
9. **Cooling:** This is the hardest part – once out of the oven, allow the moussaka to cool for about 15 minutes before serving. This resting time helps the layers set and makes it much easier to slice.
And there you have it! A dish that’s perfect for a cozy evening in, yet elegant enough to serve at a dinner party. Whip up a simple Greek salad, maybe pour a glass of your favourite wine, and let yourself be transported to the Mediterranean.
I hope you give this Tantalizing Greek Moussaka a try and find it as delightful as we do. Whether you’re sharing it with family, friends, or simply treating yourself, this dish is sure to make any meal special.
Happy cooking, and kali orexi!
– Al
Ingredients
– 2 large eggplants (approximately 900g), sliced into 1/2 inch rounds
– 500g ground beef
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 400g canned diced tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon ground cinnamon
– 1 teaspoon dried oregano
– 1/2 teaspoon ground nutmeg
– 2 tablespoons olive oil
– Sea salt, to taste
– Black pepper, to taste
– 60g unsalted butter
– 60g all-purpose flour
– 500ml whole milk
– 100g grated Parmesan cheese
– 2 large eggs, beaten
– 2 tablespoons breadcrumbs
Method
1. Preheat your oven to 200°C (390°F).
2. Lay the eggplant slices on baking sheets, sprinkle with sea salt and let sit for 30 minutes to draw out moisture, then pat dry with a paper towel.
3. Brush the eggplant slices with olive oil on both sides, place on baking sheets, and roast in the preheated oven for 20 minutes, until soft and golden. Remove and set aside.
4. In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.
5. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 10 minutes.
6. Stir in the diced tomatoes, tomato paste, ground cinnamon, dried oregano, ground nutmeg, and season with salt and pepper. Let simmer for 20 minutes, stirring occasionally, then remove from heat.
7. In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for 2-3 minutes.
8. Gradually whisk in the whole milk, and cook, stirring constantly, until the sauce thickens and comes to a boil, about 10 minutes.
9. Remove the saucepan from heat, stir in the grated Parmesan cheese, then allow to cool slightly before whisking in the beaten eggs.
10. In a baking dish (approximately 9×13 inches), spread a layer of the meat sauce on the bottom. Arrange a layer of roasted eggplant slices over the meat sauce. Repeat this process, ending with a layer of eggplant.
11. Pour the béchamel sauce evenly over the top layer of eggplant and sprinkle with breadcrumbs.
12. Bake in the preheated oven for 40-45 minutes, until the top is golden brown and bubbling.
13. Allow the moussaka to cool for 15 minutes before serving. Enjoy!
