Greek Moussaka

Main Ingredients:

Eggplants

Ground beef or lamb

Tomatoes

Onion, garlic

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Hey guys, today I’m going to show you how to make musaka in 1 minute. This recipe is very close to my mom’s recipe that she used to make when I was a kid. To begin, add some salt on top of your eggplants. Remember, if you’re not already subscribed, click the button below so you don’t miss any new videos. Let’s get started. Next, add some salt on top of your eggplants and let them sit for about 20 minutes. Meanwhile, start adding oil to a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion. Cook the onion for about 3 minutes or until translucent. Next, add the garlic. Cook for another minute or two until fragrant. And then add the ground beef. Break up the ground beef into small pieces and cook through. This should take around 5 to 7 minutes. After the eggplants have rested, pat them dry using a paper towel. Now, we’re going to slice the eggplants into thin slices. I like to use a mandolin because it gives me even slices, but you can slice them by hand using a knife. If you’re slicing by hand, make sure you have a sharp knife and be careful. Try to slice as thin as you can because the thinner slices will cook faster. We’re almost done. After the eggplants are sliced, add them to the beef mixture along with the tomato paste, cinnamon, and oregano. Give it a good stir and continue to cook on medium heat. Stir occasionally. The longer you cook the sauce, the thicker it’ll become. After about 20 minutes, the sauce should be thick enough to coat the back of a spoon. At this point, we can turn off the heat and set it aside. Next, add butter to a medium saucepan over medium heat. Once all the butter has melted, add the flour and whisk it constantly for about 2 to 3 minutes. Make sure there are no lumps. Slowly start adding the milk while whisking constantly. Continue to whisk until the sauce is thickening. Add a pinch of nutmeg and salt. Taste and adjust seasonings as needed. Once the sauce is thick enough, we’re done. Next, add half of the eggplant slices at the bottom of the baking dish. Then add half of the meat sauce on top. Repeat the layers. Start with the eggplant slices, then meat sauce. Finish with the eggplant slices. Pour the beamel sauce evenly on top of the eggplant. Next, bake in a preheated oven to 400° F or 200° C for about 30 to 40 minutes or until golden brown and bubbly. Once it’s done, let it rest for about 10 to 15 minutes before serving. This will allow the musaka to settle and prevent it from spilling. Also, we don’t want to cut into it while it’s hot because it’s bubbly and could burn us. While the musaka is resting, we can work on plating. I’m going to slice the musaka into individual portions and add a dollop of yogurt on top. You can use any yogurt you like. I’m using plain non-fat Greek yogurt. Dollop some on top. Sprinkle some fresh parsley and serve. And that’s it. That’s how to make musaka. Musaka is a Greek casserole made with eggplant, ground meat, usually lamb or beef, and a creamy sauce called bashamel. It’s layered in a baking dish and then baked until bubbly and golden. The first step is to prepare the eggplant. We start by salting the eggplant. Salting the eggplant draws out moisture and helps remove excess water from the eggplant. This is an important step. It might seem like we’re adding way too much salt, but trust me, it’s just right. Just remember to pat dry the eggplant before cooking, otherwise you’ll end up with watery eggplant. As I mentioned earlier, the most common type of musaka is Greek musaka. But did you know that musaka is served throughout the Mediterranean? For example, in Turkey, they add ingredients like salsa and cumin to the ground beef mixture. And in Spain, they often add ingredients like chopped green olives, capers, or pine nuts to their musaka. Musaka is a dish that brings back childhood memories for me. My mom used to make it whenever we had family gatherings. It was always the first dish to disappear from the buffet table. The thing about musaka is that it’s a true comfort food. It’s hearty, flavorful, and satisfying. It’s the kind of dish that makes you feel warm and fuzzy inside. The best part about musaka is its versatility. There are many different ways to make it, and it can be adapted to suit different dietary preferences. For example, musaka can be made with ground lamb instead of beef, and vegetarian musaka can be made using plant-based ground meat alternatives. Another great thing about musaka is that it’s perfect for meal prepping. It’s a great make ahead dish that can be reheated throughout the week. Plus, it tastes even better the next day, so it’s perfect for those busy weekn nights when you don’t have time to cook. If you’re looking for a new go-to comfort food, look no further than Musaka. With its rich, creamy sauce, tender ground beef, and crispy eggplant, it’s a dish that’s sure to please everyone at the table. All right. All right. I know what you’re thinking. You’re probably hungry now and wanting to make musaka right away. Well, I got you covered. I’ve included the recipe in the description below, so go ahead and check it out. Trust me, you’re not going to want to miss this one. I’m curious, what’s your favorite thing about musaka? Is it the sauce, the eggplant, or maybe the ground beef? Let me know in the comments section below. That’s it for me today, guys. Thanks for joining me in the kitchen. Until next time, happy cooking and happy eating. Hey guys, I hope you enjoyed this video. If you did, please hit that thumbs up button. It really helps support the channel. And don’t forget to subscribe so you don’t miss any of my new videos. I have lots of fun and delicious recipes planned for you guys. Thanks for watching and I’ll see you next