Greek Moussaka - Μουσακάς
Published:
-
Last updated:
Jump to recipe
Moussaka or actually Mousakás Μουσακάς is probably the most famous and recognizable dish of Greek cuisine. However, it is also found in Turkey as well as in other Mediterranean countries.
It is a kind of meat casserole that consists of minced eggplants with tomatoes and béchamel sauce. In Greece, and especially on the islands, this dish delights the most in small family taverns where the climate and hospitality add charm.
Mousseka ingredients are widely available. Sometimes, however, when we do not have the opportunity to buy fresh lamb, you can easily use other meat, for example beef.
Recipe informations:
Eggplants
- 700 g eggplant (2 pieces)
- 4 tbsp extra virgin olive oil
Meat and tomato sauce
- 500 g lean minced meat (veal, beef or lamb or mixed)
- 1/3 cup of white wine
- 1 tablespoon of vegetable oil
- 1 onion
- 1 can of tomatoes (peeled and chopped)
- 1 tablespoon chopped parsley
- 1/2 teaspoon ground cinnamon
- 1 clove of garlic
- a pinch of chilli
- 1 teaspoon dried oregano
- 1/2 teaspoon of sugar
- salt and black pepper
Bechamel sauce
- 300 ml of milk
- 2 flat spoons of flour (25 g)
- 30 g of butter
- salt
- pinch of nutmeg
- 1/2 cup grated parmesan
Eggplants
1. Step
Cut the eggplant into slices (about half a centimeter) and place on a large baking tray, brushed with 2 tablespoons of olive oil (slices may overlap slightly). Heat the oven to medium high power.
2. Step
Sprinkle with salt and the rest of the oil, place in the oven for about 6 - 7 minutes, or until the eggplants are soft and lightly browned, turn over and return to the oven for another 6 - 7 minutes. Then remove them from the pan and place them in a bowl.
Meat and tomato sauce
1. Step
Pour oil into a large frying pan, add finely chopped onion and garlic, sauté over moderate heat for about 8 minutes, do not brown. Increase the heat, add the minced meat and stir fry thoroughly for about 5 minutes.
2. Step
Pour the wine and after a minute add the rest of the sauce ingredients: tomatoes, concentrate if using, parsley, cinnamon, chilli, oregano, sugar. Season with salt and pepper, mix and bring to a boil. Cover, reduce heat and simmer for about 25 minutes, stirring occasionally (lamb can be cooked a little longer).
Bechamel sauce
1. Step
Melt the butter in a frying pan or pot, add the flour and fry for about 2 minutes over a moderate heat, stirring constantly. Gradually pour in the milk, stirring all the time until the sauce thickens and is smooth.
2. Step
Season with salt, nutmeg, add half of the grated cheese, mix and heat until the cheese melts, remove from heat.
Baking
1. Step
Heat the oven to 180 degrees. Grease an ovenproof dish with a capacity of about 2 liters with butter or olive oil. Divide the eggplants into 3 parts, spread the first part on the bottom, cover with half of the meat and tomato sauce, put the second layer of eggplant and cover with the rest of the meat and tomato sauce.
2. Step
Arrange the remaining eggplant slices and pour over the béchamel sauce. Sprinkle with the rest of the cheese and place in the preheated oven for 35 minutes.