Authentic Moussaka (Print Version)
# Ingredients:
→ Eggplants
01 -
Two medium eggplants
02 -
Salt for draining
03 -
Olive oil for frying
→ Meat
04 -
500 g of ground lamb or beef
05 -
Two onions
06 -
Two cloves of garlic
07 -
400 g of canned crushed tomatoes
08 -
One tablespoon of tomato paste
09 -
A teaspoon of ground cinnamon
10 -
One teaspoon of paprika
11 -
Salt (to your taste)
12 -
Black pepper (to your taste)
→ Béchamel Sauce
13 -
500 ml of milk
14 -
100 g of butter
15 -
50 g of flour
16 -
A pinch of grated nutmeg
17 -
One egg
18 -
100 g of grated cheese (kefalotyri or parmesan)
# Instructions:
01 -
Heat your oven to 200°C. Slice the eggplants into 1 cm thick pieces. Sprinkle salt on them and let them sit for 30 minutes. Rinse under cool water and dry them well.
02 -
Warm up olive oil in a pan. Cook the eggplant pieces until they are golden on both sides. Let them drain on some paper towels.
03 -
Using the same pan, cook the chopped onions and garlic. Add the ground meat and cook until it browns. Stir in the crushed tomatoes, tomato paste, cinnamon, and paprika. Add a pinch of salt and some pepper, then simmer for 20 minutes.
04 -
Melt the butter in a pan. Add the flour and make a roux. Gradually whisk in the milk until it thickens. Stir in a little nutmeg, salt, and pepper. Mix in the grated cheese and beaten egg.
05 -
Grease a baking dish lightly. Place a layer of eggplant slices at the bottom, followed by half of the meat mixture. Repeat these layers and finish with a final layer of eggplants.
06 -
Pour the béchamel sauce evenly across the layers. Bake for 40-45 minutes, or until the top turns golden and the sauce begins bubbling.
07 -
Before serving, let the dish rest for a few minutes. This lets the flavors meld together.
# Notes:
01 -
A classic Greek comfort dish
02 -
It’s a great make-ahead option
03 -
Stays fresh in the fridge for up to 2 days
04 -
Perfect for family dinners