Greek Moussaka

17/11/2023

Moussaka is a delicious and hearty traditional Greek dish. It is a kind of lasagna, but the main difference is that instead of pasta, eggplant is used, and sometimes potatoes. Here is an Italian version of the recipe:

Ingredients

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

For the béchamel:

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

Preparation

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 release their bitterness.
Meanwhile, if you decide to use them, peel the potatoes and cut them into half-centimeter thick slices, then lightly fry in olive oil and set aside.
Rinse the eggplant slices under running water and pat them dry with paper towels. Fry the eggplant slices in plenty of oil until golden on both sides. Set aside on paper towels to remove excess oil.
In a large skillet, sauté the onion and garlic in a drizzle of oil. Add the ground meat and cook until browned, breaking it up with a wooden spoon.
Add the peeled tomatoes, cinnamon, oregano, salt, and pepper. Simmer over low heat for about 15-20 minutes until the sauce has slightly thickened.
While the meat sauce is cooking, prepare the béchamel as follows: melt the butter in a saucepan, add the flour and stir until golden. Gradually pour in the milk, stirring continuously to avoid lumps. Cook until the béchamel thickens, then add salt, pepper, and nutmeg to taste.
To assemble the moussaka, in an oiled baking dish, arrange a layer of eggplant slices (and potatoes if using), then a layer of meat sauce and sprinkle with grated cheese. Repeat the layers, finishing with eggplant.
Pour the béchamel over the last layer of eggplant, level it with a spatula, and sprinkle with more grated cheese.
Bake in a preheated oven at 180 °C for about 45 minutes or until the surface is golden and the moussaka is fully cooked.
Remove from the oven and let it rest for about 20 minutes before serving.

Trivia

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