About the Recipe
Moussaka is a culinary masterpiece that hails from the heart of Greece, a country renowned for its rich history and diverse culture. This dish, often considered the crown jewel of Greek comfort food, combines the earthy flavors of grilled eggplant, the robustness of spiced meat sauce, and the velvety embrace of a nutmeg-infused béchamel. Assembled with love and precision, Moussaka is more than a meal; it's a celebration of tradition and a testament to the artistry embedded in Greek culinary heritage.
Ingredients
For the Eggplant Layers:
2 large eggplants, sliced into 1/2-inch rounds
Salt, for sprinkling
Olive oil, for brushing
For the Meat Sauce:
1 lb ground lamb (or beef)
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried mint
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
For the Béchamel Sauce:
4 cups whole milk
1 cup unsalted butter
1 cup all-purpose flour
1/2 teaspoon ground nutmeg
Salt and pepper, to taste
4 large eggs, beaten
Directions
For the Eggplant Layers:
- Slice the eggplants into rounds, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture.
- Pat the eggplant slices dry and brush them lightly with olive oil.
- Grill or bake the eggplant slices until they are golden brown and tender. Set aside.
For the Meat Sauce:
- In a large skillet, brown the ground lamb or beef over medium heat until fully cooked.
- Add chopped onions and minced garlic, cooking until softened.
- Stir in crushed tomatoes, tomato paste, oregano, mint, cinnamon, salt, and pepper.
- Simmer the mixture for about 20-30 minutes, allowing the flavors to meld and the sauce to thicken.
For the Béchamel Sauce:
- In a saucepan, heat the butter over medium heat until melted.
- Whisk in the flour, creating a roux. Cook for a few minutes, stirring constantly.
- Gradually add the milk while continuing to whisk to avoid lumps.
- Stir in nutmeg, salt, and pepper. Cook until the sauce thickens.
- Remove the saucepan from heat and let it cool slightly.
- Beat the eggs and gradually add them to the sauce, whisking continuously.