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Here’s a traditional Greek Moussaka recipe that combines layers of flavorful ingredients and a creamy béchamel sauce, baked to perfection:
Ingredients:
For the Moussaka Layers:
2 large eggplants, sliced lengthwise into 1/2-inch thick slices
Salt
Olive oil for brushing
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground lamb or beef
14 oz can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1/2 cup red wine (optional)
Fresh parsley for garnish (optional)
For the Béchamel Sauce:
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups milk
Salt and pepper to taste
A pinch of nutmeg
2 large eggs, beaten
1/2 cup grated Parmesan cheese (optional)
Instructions:
Preparing the Eggplant:
Place the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Let them sit for about 30 minutes to draw out excess moisture.
After 30 minutes, pat the eggplant slices dry with paper towels. Brush each slice with olive oil and place them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until softened and lightly browned. Remove from the oven and set aside.
Making the Meat Sauce:
In a large skillet or pan, heat some olive oil over medium heat. Add chopped onions and cook until translucent. Add minced garlic and cook for another minute.
Add the ground lamb or beef to the pan and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Optionally, add red wine. Simmer the mixture for about 15-20 minutes until the flavors meld together. Remove from heat.
Assembling the Moussaka:
In a greased or parchment-lined baking dish, layer half of the roasted eggplant slices on the bottom.
Spread the meat sauce evenly over the eggplant layer.
Arrange the remaining eggplant slices on top of the meat sauce.
Preparing the Béchamel Sauce:
In a saucepan, melt butter over medium heat. Add flour and whisk continuously to make a roux. Cook for 1-2 minutes until lightly golden.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook the sauce, stirring, until thickened.
Season the béchamel sauce with salt, pepper, and a pinch of nutmeg. Remove from heat.
Allow the sauce to cool slightly, then slowly whisk in the beaten eggs until well combined. Optionally, stir in grated Parmesan cheese for extra flavor.
Pour the Béchamel Sauce:
Pour the prepared béchamel sauce over the layered eggplant and meat mixture, spreading it evenly to cover the top.
Baking the Moussaka:
Place the assembled moussaka in the preheated oven at 375°F (190°C) and bake for 45-50 minutes or until the top is golden brown and bubbly.
Resting and Serving:
Remove the moussaka from the oven and let it rest for about 15-20 minutes before slicing.
Garnish with fresh parsley if desired and serve the moussaka warm.
This Greek Moussaka is a delightful dish with layers of eggplant, spiced meat, tomatoes, and a creamy béchamel sauce that’s baked until golden and bubbling.
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