Indulge in the rich flavors of Greece with our delicious Moussaka recipe from Food Daily Part 10. This traditional dish features layers of eggplant, ground meat, and creamy béchamel sauce, creating a savory and satisfying meal that is perfect for any occasion. With easy-to-follow instructions and simple ingredients, our Moussaka recipe is a great way to bring a taste of the Mediterranean into your home kitchen. Whether you are a seasoned chef or a beginner cook, this recipe is sure to impress your family and friends with its authentic flavors and comforting appeal.
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Recipe for Moussaka:
Ingredients:
For the Eggplant Layers:
2 large eggplants, sliced into 1/4-inch rounds
Salt
Olive oil for brushing
For the Meat Sauce:
1 pound (450g) ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
Salt and pepper to taste
For the Béchamel Sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
Pinch of ground nutmeg
Salt and pepper to taste
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
Instructions:
Preheat the oven to 400°F (200°C). Place the sliced eggplants on a baking sheet lined with paper towels. Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out excess moisture.
After 30 minutes, pat the eggplant slices dry with paper towels. Brush both sides of the slices with olive oil and place them on the baking sheet. Roast in the preheated oven for about 20-25 minutes, or until golden brown and tender. Remove from the oven and set aside.
To make the meat sauce, heat a skillet over medium heat. Add the ground lamb or beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat from the skillet.
Add the chopped onion to the skillet with the cooked meat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
While the meat sauce is simmering, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat. Stir in the flour to form a paste (roux). Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook the sauce until thickened, about 5-7 minutes. Season with a pinch of ground nutmeg, salt, and pepper.
Remove the saucepan from the heat and gradually whisk in the beaten eggs until incorporated. Stir in the grated Parmesan cheese.
To assemble the moussaka, spread half of the roasted eggplant slices in the bottom of a large baking dish. Spoon the meat sauce over the eggplant layer, spreading it evenly. Top with the remaining eggplant slices.
Pour the béchamel sauce over the top, spreading it evenly with a spatula.
Use a sharp knife to make a few small slits in the top of the béchamel sauce to allow steam to escape during baking.
Bake the moussaka in the preheated oven for about 45-50 minutes, or until the top is golden brown and bubbly.
Remove the moussaka from the oven and let it rest for 10-15 minutes before slicing and serving.
Slice the moussaka into squares and serve hot. Enjoy!
Moussaka is a delicious and comforting dish that’s perfect for sharing with family and friends. It’s hearty, flavorful, and sure to be a hit at any gathering!
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