Moussaka

Moussaka is a traditional dish of Greek cuisine, very tasty and satisfying. While I provide you with the recipe, I must suggest an Italian variation, which could be the use of grated Parmesan cheese in addition to or instead of the typically used cheese.

Here is the recipe for Moussaka:

Ingredients

• 3 medium-sized eggplants
• 500 g of ground meat (traditionally lamb, but you can use beef if you prefer)
• 1 chopped onion
• 2 cloves of minced garlic
• 1 can of peeled tomatoes (about 400 g)
• 1 teaspoon of ground cinnamon
• 1 teaspoon of dried oregano
• 1/2 teaspoon of grated nutmeg
• 150 ml of red wine
• Olive oil as needed
• Salt and pepper as needed
• For the béchamel:
  • 500 ml of milk
  • 50 g of butter
  • 50 g of flour
  • A pinch of nutmeg
  • Salt and pepper as needed
  • 100 g of grated cheese (kefalotyri or Parmesan)

Preparation

1. Start by slicing the eggplants into about half a centimeter thick slices, arrange them on a baking sheet and sprinkle with salt. Leave them aside for about 30 minutes to remove the bitterness.
2. Meanwhile, prepare the meat sauce. In a large pan, sauté the onion and garlic in olive oil, then add the ground meat, seasoning it with salt and pepper to taste. Cook until the meat is well browned.
3. Then add the cinnamon, oregano and nutmeg, mixing well. Pour in the wine and let the alcohol evaporate. Finally, add the peeled tomatoes, crushing them with a fork. Cook over medium-low heat for about 20-30 minutes, until the sauce thickens.
4. While the sauce is cooking, rinse the eggplants to remove excess salt and dry them with paper towels. Grill the eggplant slices (you can use a griddle or a grill in the oven) until they are soft and slightly colored.
5. For the béchamel, melt the butter in a saucepan and add the flour, stirring constantly for 2 minutes. Gradually add the hot milk, continuing to stir to avoid lumps. Cook until the sauce begins to thicken. Finally, add salt, pepper and a pinch of nutmeg. Remove from the heat and incorporate half of the grated cheese.
6. Take a baking dish and start layering: one layer of eggplants, followed by a layer of meat, and finish with the béchamel. Repeat until all ingredients are used up, ending with a final layer of béchamel and the remaining cheese sprinkled on top.
7. Bake in a preheated oven at 180 °C for about 45 minutes, or until the surface is golden and well cooked.
8. Let the moussaka cool for a few minutes before serving, so that it can set slightly and be easier to cut.

Curiosity

Moussaka is a dish that lends itself very well to being prepared in advance, indeed many believe it is even tastier the next day because the flavors have had time to blend perfectly.