Moussaka is a delicious Greek dish made with eggplant, which is sliced and baked in beef sauce. The origins of Moussaka date back to 1920, and it is widely believed that the Arabs introduced Moussaka to the world when they introduced the eggplant.
- 3 eggplants (cut them in half-inch thick slices)
- one-fourth cup olive oil
- lean ground beef, 1 pound
- butter, 1 tablespoon
- 2 chopped onions
- ground black pepper
- ground white pepper
- 1 minced garlic clove
- half teaspoon fine herbs
- dried parsley, 2 tablespoon
- tomato sauce, 1 can
- half cup red wine
- 1 beaten egg
- milk, 4 cups
- half cup butter,
- all-purpose flour, 6 tablespoons
- one-fourth teaspoon ground cinnamon
- one-fourth teaspoon ground nutmeg
- Parmesan cheese, freshly grated, half cup
Directions to Make Greek Moussaka
Put the sliced eggplants on a paper towel, sprinkle them with salt, and set aside for 30 min to drain out the moisture. Then, heat olive oil in a skillet, fry the eggplants till golden brown and drain the eggplants on a paper towel.
Melt the butter in a skillet over high heat and add ground beef, minced garlic clove, chopped onions, and salt and pepper as per taste. When the beef turns brown, sprinkle nutmeg, parsley, cinnamon, and fine herbs. Pour in the wine and tomato sauce, and mix well. When it cools, stir the beef in a beaten egg.
Prepare bechamel sauce by scalding the milk in a saucepan. Melt the butter in a skillet. Whisk in all-purpose flour to smooth consistency. Gradually pour in the milk when it starts to cool. The sauce should be a bit thick. Season with salt and pepper as per your taste.
Layer the eggplants in a greased baking dish. Cover the eggplants with the entire meat mixture and coat with grated Parmesan cheese. Then put another layer of eggplants and sprinkle cheese again. Then, pour the bechamel sauce and sprinkle nutmeg. Sprinkle with some more cheese.
Bake the dish for 1 hr at a temperature of 350 degrees until it’s golden and crispy.
Here is another Version of Greek Moussaka
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Antonio Rossi is an experienced Chef from one of the world's most beautiful places, Sicily, Italy. Chef Antonio spent plenty of his childhood with his granny in the kitchen, and that's how he discovered his love and passion for food. Chef Antonio worked in some of the most awarded restaurants and hotels in London, Paris and New York. Chef Antonio is committed to sharing his easy & quick recipes with you to help you get a beautiful approach to gastronomy.