Hey foodies! Today, I'm sharing with you a classic favorite from Greece - the delicious Greek Moussaka. It's a comforting dish with layers of eggplant, spiced minced meat, and creamy béchamel sauce. Originating in the Mediterranean, this dish is a staple in Greek cuisine and has warmed the hearts of many around the world.
This hearty casserole is perfect for a cozy family dinner or a gathering with friends. The combination of flavors and textures in each layer creates a symphony for your taste buds. Whether you're a fan of eggplant or looking to try something new, this recipe is sure to impress!
Ingredients:
- 2 large eggplants, sliced
- 500g minced beef
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and pepper to taste
- 50g butter
- 50g flour
- 500ml milk
- 100g grated Parmesan cheese
Instructions:
- Preheat the oven to 180°C (350°F).
- Lightly salt the sliced eggplants and let them sit for 15 minutes to remove excess moisture.
- In a pan, brown the minced beef with the diced onion and garlic.
- Add the diced tomatoes, cinnamon, oregano, salt, and pepper to the beef mixture. Let it simmer for 10-15 minutes.
- Rinse the eggplants and pat them dry. In a separate pan, lightly fry the eggplant slices until golden brown.
- For the béchamel sauce, melt the butter in a saucepan, add the flour, and cook for 2 minutes. Slowly whisk in the milk until the sauce thickens. Stir in half of the Parmesan cheese.
- In a baking dish, layer the eggplant slices, followed by the beef mixture, and then the béchamel sauce. Repeat the layers.
- Sprinkle the remaining Parmesan cheese on top and bake in the oven for 45 minutes, until golden and bubbly.
- Allow the moussaka to cool slightly before serving. Enjoy this taste of Greece!
I hope you enjoy making and eating this Greek Moussaka as much as I do. It's a true crowd-pleaser that will have everyone asking for seconds. Remember, good food shared with loved ones is always the best kind of feast!
Happy cooking!