Moussaka is a rich, layered dish celebrated in Greek cuisine, known for its savory depth and aromatic spices. It typically consists of layers of sautéed eggplant, minced meat (often lamb or beef) cooked in a tomato-based sauce, and topped with a creamy béchamel sauce, baked to golden perfection. Here’s a traditional moussaka recipe that brings the essence of the Mediterranean right to your kitchen.
Ingredients
For the Eggplant:
- 3 medium eggplants, sliced into 1/2-inch thick rounds
- Olive oil, for brushing
- Salt, to taste
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) ground lamb or beef
- 1 can (14 oz or 400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup (120ml) red wine (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 bay leaf
- Salt and pepper, to taste
- A handful of fresh parsley, chopped
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups (480ml) milk, warmed
- A pinch of nutmeg
- Salt and pepper, to taste
- 2 egg yolks, beaten
- 1/2 cup (50g) grated Parmesan cheese