Here’s a detailed guide to Moussaka, a classic Mediterranean dish:
What It Is
- Moussaka is a layered casserole from Greece and the Mediterranean region.
- Traditionally made with eggplant, ground meat (usually lamb or beef), and topped with a béchamel sauce.
- It’s baked until golden and creamy, similar to lasagna but with distinct Mediterranean flavors.
Key Ingredients
Vegetable Layer:
- Eggplants (aubergines), sliced and roasted or fried
- Optional: zucchini or potatoes for extra layers
Meat Sauce:
- 1 lb (450 g) ground lamb or beef
- Onion, garlic, diced tomatoes or tomato paste
- Olive oil, salt, pepper, cinnamon, nutmeg, or allspice for authentic flavor
Béchamel Sauce:
- Butter, flour, milk
- Egg yolk (optional, for richness)
- Grated cheese (Parmesan or Kefalotyri)
Basic Assembly
- Prepare vegetables: Slice eggplants, sprinkle with salt to reduce bitterness, roast or pan-fry until soft.
- Cook meat sauce: Sauté onion and garlic, add ground meat, season with spices, then add tomato paste or crushed tomatoes and simmer.
- Make béchamel sauce: Melt butter, whisk in flour, cook briefly, then gradually add milk, season, and optionally whisk in egg yolk and cheese.
- Layer: In a baking dish, layer vegetables → meat sauce → béchamel sauce. Repeat if desired.
- Bake: 350°F (175°C) for 45–60 minutes until top is golden brown.
- Rest: Let it sit 15–20 minutes before serving to set layers.
Tips
- Eggplant prep: Salting and draining slices prevents sogginess.
- Flavor depth: Add a splash of red wine or a pinch of cinnamon to the meat sauce.
- Cheese topping: Use a hard, salty cheese like Parmesan for a golden crust.
I can provide a simplified, weeknight-friendly moussaka recipe that keeps the authentic flavor but is less time-consuming.
