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Moussaka

The Quirky Foodster Team

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Ingredients

  • 3 (3) large eggplants, sliced
  • 600 g (1 1/3 lb) minced beef or lamb
  • 1 (1) onion, diced
  • 2 cloves (2 cloves) garlic, minced
  • 400 g (1 3/4 cups) canned crushed tomatoes
  • 1 tsp (1 tsp) ground cinnamon
  • 80 ml (1/3 cup) olive oil (for frying eggplant)
  • 60 g (1/4 cup) butter
  • 60 g (1/2 cup) flour
  • 700 ml (3 cups) milk
  • 2 (2) egg yolks
  • 100 g (1 cup) grated kefalotyri or parmesan
  • Salt, pepper, nutmeg to taste

Method

  1. Salt eggplant slices and let sit 20 minutes to draw out moisture, then pat dry.
  2. Fry eggplant slices in olive oil until golden on both sides; drain on kitchen paper.
  3. Sauté onion and garlic until soft, then add minced meat and brown thoroughly.
  4. Stir in crushed tomatoes and cinnamon; simmer for 20 minutes until thickened.
  5. For the béchamel, melt butter in a saucepan, whisk in flour and cook 2 minutes.
  6. Gradually whisk in milk, stirring constantly until thickened, then season with salt, pepper and nutmeg.
  7. Remove from heat and whisk in egg yolks and half the grated cheese.
  8. Layer half the eggplant in a baking dish, top with the meat sauce, then remaining eggplant.
  9. Pour béchamel over the top and sprinkle with remaining cheese.
  10. Bake at 180°C (350°F) for 45 minutes until golden and set.
  11. Rest for 15 minutes before slicing and serving.

Introduction: Perhaps Greece's most famous export dish, moussaka layers fried eggplant, spiced minced meat and béchamel sauce.

Cultural Background: Perhaps Greece's most famous export dish, moussaka layers fried eggplant, spiced minced meat and béchamel sauce. Its modern form was refined in the 1920s by chef Nikolaos Tselementes, who added the French-inspired béchamel topping.

Tips: Salting the eggplant is essential to prevent a greasy, soggy layer. Let the moussaka rest well before cutting to hold its layers.

Variations: A vegetarian version replaces meat with lentils; potato slices sometimes form an additional base layer.

Storage: Refrigerate for up to 4 days.

Reheating: Reheat covered in a 160°C (320°F) oven for 20 minutes.

Nutrition: Approx. 480 kcal, 24 g protein, 32 g fat, 24 g carbohydrate per serving.

FAQs:

Q: Can I make moussaka ahead?

A: Yes, it reheats very well and some say it tastes better the next day.

Q: Can I bake the eggplant instead of frying?

A: Yes, brushing slices with oil and roasting at 220°C (425°F) reduces oil but changes texture slightly.

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