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Greek Moussaka

17/11/2023

Moussaka is a delicious and hearty traditional Greek dish. It’s sort of a lasagna, but the main difference is that instead of pasta it uses eggplants, and sometimes potatoes. Here is an Italian version of the recipe:

Ingredients

  • 3 large eggplants
  • Extra virgin olive oil (for frying the eggplants)
  • 3 potatoes (optional)
  • 500 g of minced meat (traditionally lamb, but you can also use beef)
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 1 can of peeled tomatoes
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • 100 g of grated cheese (pecorino or parmesan)

For the béchamel sauce:

  • 50 g of butter
  • 50 g of flour
  • 500 ml of milk
  • Nutmeg to taste
  • Salt and pepper to taste

Preparation

  1. Start by slicing the eggplants into slices about half a centimeter thick. Place them in a colander, sprinkle with salt and let them rest for about 30 minutes to lose their bitterness.

  2. Meanwhile, if you decide to use them, peel the potatoes and cut them into slices half a centimeter thick, then lightly fry in olive oil and set aside.

  3. Rinse the eggplant slices under running water and dry them with paper towels. Fry the eggplant slices in plenty of oil until they are golden on both sides. Set aside on paper towels to remove excess oil.

  4. In a large pan, sauté the onion and garlic in a little oil. Add the minced meat, cooking until it’s golden brown, breaking it up with a wooden spoon.

  5. Add the peeled tomatoes, cinnamon, oregano, salt, and pepper. Let it cook on low heat for about 15-20 minutes until the sauce has slightly thickened.

  6. While the ragu cooks, prepare the béchamel as follows: melt the butter in a pot, add the flour and stir until you have a golden mixture. Gradually pour in the milk, continuing to stir to prevent lumps. Cook until the béchamel thickens, then add salt, pepper, and nutmeg to taste.

  7. To assemble the moussaka, in an oiled baking dish, arrange a layer of eggplant slices (and potatoes if you are using them), then a layer of meat sauce and sprinkle with grated cheese. Repeat the layers, ending with eggplants.

  8. Pour the béchamel sauce over the last layer of eggplants, level it with a spatula, and sprinkle with more grated cheese.

  9. Bake in a preheated oven at 180 °C for about 45 minutes or until the surface is golden brown and the moussaka is well cooked.

  10. Remove from the oven and let it rest for about 20 minutes before serving.

Curiosity

Moussaka is a dish that has spread in various versions throughout the Eastern Mediterranean. In addition to the Greek version, there are similar recipes also in Turkey, the Balkans, and the Middle East. In some versions, the eggplants are grilled instead of fried, making the dish a bit lighter.