17 Mar World Recipe: Moussaka

If there’s one traditional dish from Greek cuisine that has conquered taste buds worldwide, it’s undoubtedly moussaka. Of Arab origin, the modern version consists of layers of potato, eggplant, minced meat with tomato, and béchamel sauce; a combination that makes it irresistible.

Ingredients:

– 2 medium eggplants

– 2 or 3 potatoes

– 1 large onion

– 2 cloves of garlic

– Salt

– 3 tablespoons of olive oil

– 400 g minced meat (lamb, beef, pork)

– 300 g crushed tomatoes

– Ground black pepper

– Ground cinnamon (optional)

– 85 g butter

– 85 g plain flour

– 750 ml whole milk

– Nutmeg

– 75 g grated cheese for gratin

Preparation:

1. Slice the eggplant and potatoes into thick rounds, and chop the onion and garlic.
2. Season the eggplant slices with salt and let them rest.
3. Fry, grill, or bake the potatoes and place them in a large dish.
4. Fry, grill, or bake the eggplants and place them over the potatoes.
5. Brown the minced meat with a tablespoon of olive oil and set aside.
6. In the same pot, add another tablespoon of olive oil and sauté the onion. Add the garlic and sauté for another minute.
7. Add the minced meat back to the pot with the tomato sauce and cook for half an hour, adding water if necessary. Season with salt, pepper, and optionally cinnamon.
8. Prepare a béchamel sauce by melting the butter, adding the flour, and cooking for 2 minutes. Then, add the cold milk, mix well, and reheat until thickened. Season with salt, pepper, and nutmeg.
9. Mix a little béchamel with the meat.
10. Spread the meat over the layer of eggplants.
11. Pour the béchamel over the meat.
12. Sprinkle with grated cheese.
13. Bake for 30 minutes at 180°C with both top and bottom heat.
14. Let it rest outside the oven for 15 to 30 minutes before serving.