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Greek Moussaka

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Greek Moussaka is a delightful layered dish that harmonizes tender eggplant, savory minced lamb or beef, and a rich béchamel sauce. Each bite encapsulates the essence of Mediterranean cuisine, evoking memories of sun-soaked Greek islands. Perfect for family dinners or special occasions, this comforting meal is not just food; it’s a celebration of flavors that will leave everyone asking for seconds.

Ingredients

Scale
  • 2 medium eggplants
  • 1 lb ground lamb or beef
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 (14 oz) can crushed tomatoes
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Instructions

  1. Slice the eggplants into thin rounds, sprinkle with salt, and let drain for 30 minutes to remove bitterness.
  2. In a skillet over medium heat, heat olive oil and sauté onions until translucent. Add garlic and ground meat; cook until browned.
  3. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer on low for about 20 minutes until thickened.
  4. For the béchamel sauce: melt butter in a saucepan over medium heat. Whisk in flour until golden brown. Gradually add milk while whisking continuously until smooth. Season with nutmeg, salt, and pepper.
  5. Preheat oven to 350°F (175°C). Layer half the eggplant in a baking dish, followed by the meat sauce, remaining eggplant, and top with béchamel sauce.
  6. Bake uncovered for about 45 minutes until golden brown on top. Allow to cool slightly before serving.

Nutrition

Keywords: Swap eggplant for zucchini or use different cheeses like feta for variations. To enhance flavors, sauté eggplant and meat separately before layering.

Find it online: https://rosykitchenette.com/irresistible-greek-moussaka-a-flavorful-family-favorite/