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“Moussaka” is a classic Greek dish that layers eggplant with a spiced meat filling and tops it off with a creamy bechamel sauce. Here’s a traditional recipe to make a delicious Moussaka:
Ingredients:
– 3-4 eggplants, sliced into 1/2 inch rounds
– 4-5 potatoes, peeled and sliced into 1/2 inch rounds
– Olive oil for frying
– Salt and pepper to taste
For the meat sauce:
– 500g ground beef or lamb
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 teaspoon ground cinnamon
– 1 teaspoon dried oregano
– 1/2 cup red wine (optional)
– Salt and pepper to taste
For the béchamel sauce:
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 2 cups milk
– 1/4 teaspoon ground nutmeg
– 1/2 cup grated Parmesan cheese
– 2 egg yolks
– Salt and pepper to taste
Method:
1.Prepare the vegetables:Preheat your oven to 200°C (390°F). Brush the eggplant slices with olive oil and season with salt. Place them on a baking sheet and bake until soft and lightly browned, about 20-30 minutes. Do the same with the potato slices.
2.Make the meat sauce:In a large pan, sauté the onion and garlic in olive oil until soft. Add the ground meat and cook until browned. Stir in the crushed tomatoes, cinnamon, oregano, and red wine. Simmer for about 15 minutes until the sauce thickens. Season with salt and pepper.
3.Make the bechamel sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute. Gradually add the milk, whisking constantly to prevent lumps. Cook until the sauce thickens. Remove from heat and stir in the nutmeg, Parmesan cheese, and egg yolks. Season with salt and pepper.
4.Assemble the Moussaka:In a greased baking dish, layer the potato slices at the bottom. Add a layer of eggplant slices, then spread the meat sauce over them. Repeat the layers until all ingredients are used, finishing with a layer of eggplant.
5.Top with béchamel sauce:Pour the béchamel sauce over the final layer of eggplant, spreading it evenly.
6.Bake:Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the sauce is bubbly.
7.Serve:Let the Moussaka rest for about 15 minutes before serving. This allows the layers to set, making it easier to cut and serve.
Enjoy your homemade Moussaka! It’s a bit of a process, but the result is a rich and satisfying dish that’s perfect for a special occasion or a comforting family meal. 😊
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