How To Make Greek Moussaka

Greek moussaka is a dish that primarily consists of potato and/or eggplant combined with minced beef. It is served as a main course that originated from Greece. It can be either served hot or cold. You can have fruit or vegetable salad as a side dish.

Ingredients:

Vegetables:
• 3 medium eggplants
• 1 potatoes
• Salt to taste

Meat Mixture:
• 700 grams minced beef
• 1 large onion (finely chopped)
• 2 garlic cloves (crushed)
• 260 grams tomato sauce
• 1 cup (240 ml) beef broth or 1/2 cup (120 ml) red wine
• 2 tbsp tomato paste
• 2-3 tbsp olive oil
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon powder
• 1 tsp thyme

Bechamel Sauce:
• 1 Liter (4 1/2 cups) milk
• 120 grams butter
• 120 grams flour
• Salt and black pepper to taste
• 1/2 tsp nutmeg
• 85 grams grated parmesan cheese
• 2 egg yolks

Instructions:

Vegetables:
Slice eggplants into 1 cm thick.
Season with salt.
Set aside for 30 minutes.
Wash the eggplants and pat dry using kitchen towel.

Peel the potatoes and slice them.

Fry eggplants and potatoes separately for a few minutes or until golden brown.
Transfer to a plate with a paper towel to drain excess oils.
You can also bake the eggplants and potatoes for a lighter version.

Meat Mixture:
Set a large frying pan over medium heat.
Add 2-3 tbsp olive oil and heat it.
Saute chopped onion for 3-4 minutes or until translucent.
Add crushed garlic cloves.
Saute for 2-3 minutes.
Add minced beef and cook it until the color changes.
Season with salt, black pepper, cinnamon powder, and thyme.
Mix well.
Add tomato paste and mix until well combined.
Put the bay leaf on top.
Add tomato sauce and stir until combined.
Add beef broth or red wine and bring it to a boil.
Reduce to low heat.
Let it simmer for 20 minutes or until the mixture thickens.
Remove the bay leaf.
Set aside.

Bechamel Sauce:
Set a large pot and heat 1 liter of milk.
Once warm, set it aside.

On another pot, melt 120 grams of butter over low heat.
Add flour.
Whisk continuously until it is formed as a smooth paste.
Add the warm milk gradually, while whisking continuously.
Whisk until texture is smooth and soft.
Season with salt, black pepper, and nutmeg.
Add grated parmesan cheese.
Whisk ingredients until it is smooth.
Add 2 egg yolks.
Whisk again until well combined.

Add 4-5 tbsp of bechamel sauce to the meat mixture.
Mix until well combined.

Assembly:
Prepare a baking dish.
Layer the fried potatoes.
Sprinkle with salt to taste.
Layer half of the fried eggplants.
Sprinkle with salt to taste.
Pour the meat mixture on top of the eggplants.
Spread it evenly using a wooden spoon or spatula.
Layer the remaining fried eggplants.
Pour the remaining bechamel sauce.
Spread it evenly.
Sprinkle with grated parmesan cheese.
Bake for 40-50 minutes or until golden brown at an oven temperature of 180 C.
Let it cool for a minimum of 45 minutes.
Slice for serving and enjoy!

Images – https://www.youtube.com/watch?v=8U_29i9Qp5U

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