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Moussaka: A Hearty Mediterranean Delight
Introduction
Moussaka is a traditional dish from the Mediterranean region, particularly popular in Greece. It's a comforting blend of layered eggplant, ground meat, and a rich béchamel sauce, all baked to perfection. This recipe is designed for everyday families, focusing on simplicity, affordability, and speed. Even if you're new to the kitchen, you'll find this recipe straightforward and rewarding.
The Story Behind the Recipe
Moussaka has been enjoyed for centuries across the Mediterranean, with each region adding its own unique twist. In Greece, it's often associated with family gatherings and festive occasions. The layers of eggplant, meat, and creamy sauce create a satisfying meal that brings people together. This version of Moussaka keeps things simple and accessible, so you can bring a taste of the Mediterranean to your dinner table any night of the week.
Ingredients
2 large eggplants, sliced into 1/4 inch rounds
1 lb ground beef or lamb
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon ground cinnamon
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup olive oil
2 cups milk
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon nutmeg
Step-by-Step Instructions
Step 1: Prepare the Eggplant
Slice and Salt: Slice the eggplants into 1/4 inch rounds. Lay them out on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
Rinse and Dry: Rinse the eggplant slices under cold water to remove excess salt and pat them dry with a paper towel.
Bake: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and bake for 20 minutes until tender and slightly browned.
Step 2: Prepare the Meat Sauce
Cook the Meat: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the ground beef or lamb and cook until browned.
Add Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld.
Step 3: Prepare the Béchamel Sauce
Make the Roux: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, until it forms a smooth paste.
Add Milk: Gradually whisk in the milk, continuing to stir until the sauce thickens.
Season and Add Cheese: Remove from heat and stir in the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste.
Step 4: Assemble the Moussaka
Layering: Reduce the oven temperature to 350°F (175°C). In a baking dish, layer half of the baked eggplant slices on the bottom. Spread the meat sauce over the eggplant, then layer the remaining eggplant slices on top.
Top with Béchamel: Pour the béchamel sauce over the final layer of eggplant, spreading it evenly.
Step 5: Bake
Bake: Bake in the preheated oven for 30-40 minutes, until the top is golden brown and bubbly.
Cool and Serve: Let the Moussaka cool for 10 minutes before slicing and serving.
Serving Tips
Garnish: Serve with a sprinkle of fresh parsley or a side of Greek salad.
Pairing: A glass of red wine, such as a Greek Agiorgitiko, complements the rich flavors perfectly. For a non-alcoholic option, try a refreshing iced tea with lemon.
Storage: Moussaka can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
Nutritional Information (per serving)
Calories: 400
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 600mg
Total Carbohydrates: 20g
Dietary Fiber: 5g
Sugars: 8g
Protein: 25g
Shortcut Tips
Pre-cooked Eggplant: Use pre-grilled eggplant slices from the grocery store to save time.
Store-bought Béchamel: If you're in a rush, you can use a store-bought white sauce as a substitute for homemade béchamel.