How to make Greek Moussaka?

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 Greek Moussaka is a delicious and hearty dish that combines layers of eggplant, potatoes, and ground beef or lamb, all topped with a creamy bechamel sauce. While it may seem intimidating to make at home, it's actually quite simple with a little bit of preparation and some patience. In this blog post, we'll walk you through how to make a classic Greek Moussaka.

Ingredients:

For the Moussaka:

  • 2 large eggplants
  • 3-4 potatoes
  • 1 lb ground beef or lamb
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • Olive oil

For the Bechamel Sauce:

  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 egg yolks

Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. Slice the eggplants and potatoes into 1/4 inch rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out any excess moisture.

  3. Meanwhile, heat some olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until they are soft and fragrant, about 5 minutes.

  4. Add the ground beef or lamb to the skillet and cook until it is browned, breaking it up with a wooden spoon as it cooks.

  5. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let the mixture simmer for about 10-15 minutes until the sauce has thickened.

  6. Rinse the eggplant and potatoes with water and pat them dry with a paper towel. In a separate skillet, heat some olive oil and cook the eggplant and potatoes in batches until they are lightly browned on both sides.

  7. In a separate saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 2-3 minutes until the mixture is smooth and bubbly.

  8. Gradually whisk in the milk, stirring continuously to prevent lumps from forming. Add the nutmeg, salt, and pepper and let the mixture simmer for about 10-15 minutes until it has thickened.

  9. Remove the saucepan from the heat and whisk in the egg yolks until the sauce is smooth.

  10. In a large baking dish, layer the eggplant and potato slices on the bottom. Spoon the meat sauce on top of the vegetables and smooth it out with a spatula.

  11. Pour the bechamel sauce over the meat sauce and smooth it out with a spatula.

  12. Bake the moussaka in the preheated oven for about 45-60 minutes until the top is golden brown and the filling is heated through.

  13. Remove the moussaka from the oven and let it cool for a few minutes before slicing and serving.

Greek Moussaka is a hearty and satisfying dish that is perfect for a special occasion or a cozy family dinner. While it may take some time and effort to prepare, the end result is well worth it. With these easy-to-follow instructions, you'll be able to make a classic Greek Moussaka that your family and friends will love. Enjoy!

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