Moussaka is a Greek casserole. Video
Moussaka is a Mediterranean and Balkan dish with many local and even regional variations. The classic Greek moussaka consists of fried eggplants, minced lamb mixed with chopped onions and tomatoes, garlic and spices and topped with a golden crust of baked béchamel sauce. You can also add zucchini, mushrooms and potato slices to the dish.
Ingredients for a classic moussaka
For the moussaka itself, you will need: – 4 tablespoons of olive oil; – 3 medium purple eggplants; – 1 large onion; – 4 cloves of garlic; – 1 and ½ teaspoon of cinnamon; – 1 teaspoon of dried oregano; – 500 g of lamb minced meat; – 2 tablespoons of tomato puree; – 150 ml of warm water; – 150 ml of dry red wine; – 3 tablespoons of chopped parsley. For béchamel sauce, take: – 500 ml of milk; – 60 g of butter; – 60 g of wheat flour; – 50 g grated Greek kefalothiri cheese; – 2 chicken eggs; – a pinch of nutmeg.
Kefalotiri is a Greek hard cheese made from unpasteurized goat or sheep milk. It can be replaced with a similar-tasting Italian pecorino romano cheese
Wash the eggplants, dry them and cut them lengthwise into long thin slices. Often for moussaka, they are fried in olive oil in a pan, but in this case the dish turns out to be too greasy, because this vegetable is known for its ability to absorb oil, and minced mutton cannot be called lean. To “lighten” the moussaka, preheat the oven to 180 ° C, lightly grease a baking sheet with olive oil and place the eggplant slices on it. Lightly brush over them with a silicone brush dipped in oil and bake for about 25 minutes, until the vegetable is golden and tender.
Peel the onion and cut into small cubes. Heat 2 tablespoons olive oil over medium heat in a deep wide skillet and sauté the onions until soft. Add the peeled and minced garlic cloves, season with cinnamon and oregano and cook for a few more minutes, then add the minced lamb. Increase heat and cook, stirring occasionally, until the meat is brown. Dilute the tomato paste with hot water, add wine and pour the whole mixture into the pan. Bring to a boil, reduce heat and simmer, stirring occasionally, for 30-40 minutes, season with salt and chopped parsley.
For moussaka, it is better to chop the minced meat by hand, using two heavy sharp knives, then it will be juicy
While the meat filling is stewing, make the sauce. Bring the milk to a near boil. Melt the butter in a saucepan, add flour to it, stir and fry until the characteristic nutty flavor, pour in warm milk and cook, stirring constantly. When the sauce thickens, add the cheese and let it melt. Remove saucepan from heat, cool sauce slightly, season with salt and nutmeg and add lightly beaten eggs.
Line a baking dish with fried eggplants, put half of the minced meat on them, cover with “strips” of vegetables, put the remaining minced meat and put a layer of eggplant again. Pour over the sauce. Bake in an oven preheated to 180 ° C for 40–45 minutes. Chill the moussaka for 30-40 minutes before serving.