Moussaka is a beloved Mediterranean and Balkan dish, often enjoyed for special occasions or hearty family meals. This casserole, made from layers of savory ground meat, tender vegetables like potatoes and eggplant, and a rich béchamel sauce, is the perfect combination of flavors and textures. Here’s a step-by-step guide to making this classic dish.
Ingredients:
For the meat mixture:
- 550g ground lamb (or beef, if preferred)
- 2 onions, finely chopped
- 5 cloves garlic, finely chopped
- 1 large can of peeled tomatoes (400g)
- 1 bay leaf
- ¼ tsp cinnamon
- Salt and pepper, to taste
For the potato and eggplant layers:
- 500g potatoes, peeled and sliced into 2mm thick rounds
- 500g eggplant, sliced into 2mm thick rounds
- Olive oil, for frying
- Nutmeg, to taste
For the béchamel sauce:
- 50g butter
- 50g flour
- 400ml milk
- 120g grated Parmesan cheese (or any cheese of your choice)
- 4 eggs
- Salt and pepper, to taste
Instructions:
1. Prepare the Eggplant: Start by salting the eggplant slices. Lay them in a colander and leave them for about 30 minutes to draw out any excess moisture and bitterness. After 30 minutes, use a clean kitchen towel or paper towels to gently pat the slices dry. Heat some olive oil in a frying pan and fry the eggplant slices for about 30 seconds on each side, until golden. Remove the slices from the pan and place them on a paper towel-lined plate to absorb any excess oil.
2. Cook the Potatoes: In the same pan, heat a little more oil and fry the potato slices until golden and tender, about 8 to 10 minutes, turning frequently. Once cooked, remove the potatoes from the pan and set them aside.
3. Prepare the Meat Mixture: In a separate pot, heat a bit of olive oil and sauté the chopped onions and garlic until they become soft and fragrant. Add the ground meat (lamb or beef) to the pot and cook until browned. Then add the peeled tomatoes and break them up with a spoon or potato masher. Season the mixture with a bay leaf, cinnamon, salt, pepper, and a pinch of nutmeg. Let it simmer, uncovered, for 15 to 20 minutes, until the liquid evaporates and the flavors concentrate. After the mixture thickens, remove the bay leaf and stir in 2 beaten eggs to bind the filling together.
4. Make the Béchamel Sauce: In another pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, making sure it doesn’t brown. Gradually add the milk, whisking constantly to avoid lumps. Let the sauce simmer for 5 to 7 minutes, stirring occasionally, until it thickens. Season with salt, pepper, and a pinch of nutmeg. Once thickened, remove the pot from the heat and stir in a tablespoon of grated cheese and the remaining 2 eggs.
5. Assemble the Moussaka: Preheat the oven to 190°C (375°F). Grease a large, shallow baking dish with olive oil. Start by layering half of the fried potato slices and eggplant slices at the bottom of the dish. Season with salt, pepper, and nutmeg, and sprinkle a little grated cheese over the top. Then evenly spread the meat mixture over the vegetable layers. Add the remaining potato and eggplant slices on top and pour the béchamel sauce over everything. Finish by sprinkling the rest of the grated cheese on top.
6. Bake the Moussaka: Place the dish in the preheated oven and bake for about 30 to 40 minutes, or until the top is golden brown and bubbly. The Moussaka should be firm and golden on top. If the top browns too quickly, cover the dish with foil for the remaining baking time.
7. Serve and Enjoy: Let the Moussaka cool for a few minutes before slicing and serving. This will help the layers firm up and make it easier to cut. Moussaka pairs wonderfully with a fresh salad or crusty bread. It also stores well in the fridge for a couple of days and reheats beautifully.
Tips:
- For a lighter version, you can bake the eggplant slices instead of frying them to reduce oil.
- You can mix ground lamb and beef for a richer flavor.
- Moussaka is great paired with a glass of red wine, especially Mediterranean varieties.
