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Greek Moussaka

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Greek Moussaka is a sumptuous Mediterranean dish that showcases layers of tender eggplant, spiced ground meat, and creamy béchamel sauce. This comforting classic is perfect for family gatherings or cozy dinners, bringing warmth and rich flavors to your table. With its beautiful presentation and satisfying textures, Greek Moussaka is sure to impress and create unforgettable memories with loved ones.

Ingredients

Scale
  • 2 medium aubergines (eggplants), sliced
  • 1 lb ground lamb or beef
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) whole peeled tomatoes
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • ¼ tsp nutmeg
  • Olive oil for sautéing

Instructions

  1. 1. Prepare the eggplants: Sprinkle sliced eggplants with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
  2. 2. Cook the meat mixture: In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add ground meat and cook until browned. Stir in tomatoes, oregano, and cinnamon; simmer for 20 minutes.
  3. 3. Make the béchamel sauce: Melt butter in a saucepan over medium-low heat. Whisk in flour until smooth, then gradually add warmed milk while whisking until thickened. Stir in nutmeg.
  4. 4. Assemble: Preheat oven to 350°F (175°C). In a greased baking dish, layer half of the eggplant slices, followed by half of the meat mixture, another layer of eggplant, and top with béchamel sauce.
  5. 5. Bake: Cover with foil and bake for about 45 minutes; remove foil halfway through for browning.
  6. 6. Serve: Let rest for ten minutes before slicing into squares; garnish with parsley.

Nutrition

Keywords: - For a vegetarian version, substitute ground meat with lentils or finely chopped mushrooms. - Allow moussaka to cool before storing; it keeps well in the fridge for up to three days.

Find it online: https://homelytastes.com/irresistible-greek-moussaka-recipe-comfort-in-every-bite/