The moussaka (Greek: μουσακάς) is a typical dish of Greek, Balkan and Middle Eastern cuisine that could be compared, albeit loosely, to the Mediterranean eggplant parmigiana. It is in fact a layered eggplant casserole filled with three types of seasoned minced meat and covered with a thick and abundant béchamel.
It is such a sensory and intoxicating dish that it can be described as aphrodisiacal; the combination of ingredients is perfect and complementary, in short it is a dish that is not easily forgotten. Especially if you bring Greece into your kitchen with this exquisite dish, then continue the journey to the tables of France with French onion soup gratinée.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 3 Hours
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4.4 lbs ground meat (beef, pork, lamb)
- 2 onions
- 1/4 cup olive oil
- 2 cloves garlic
- 1/4 cup red wine
- 18 oz peeled tomatoes (diced)
- to taste spices (bay leaf, parsley, oregano, pepper and salt)
- 4 1/4 cups milk
- 6 1/3 tbsp butter
- 3/4 cup flour
- 2 egg yolks
- to taste nutmeg
- 4 eggplants
- to taste salt (for salting)
- to taste sunflower oil (for frying)
- to taste grated Gruyère (or grated Parmesan)
In a large saucepan heat the oil and add the chopped onions, 2 tablespoons of water and the mixed minced meat.
Brown the meat for a few minutes, then add the whole garlic cloves and the bay leaf. Season with salt and pepper.
Pour in the wine and let it evaporate, then add the tomatoes, the chopped fresh parsley and a handful of oregano.
At this point cover the pan with a lid and let the meat simmer over low heat until the tomato has reduced.
Slice the eggplants and sprinkle them generously with salt.
Keep them pressed in a colander for about two hours so they release their water.
Then rinse off the salt, pat them very dry and fry them in hot oil.
Place the fried eggplant slices on a sheet of absorbent paper to remove excess oil.
Over low heat melt the butter in a small saucepan, then remove it from the heat and add the flour whisking with a whisk.
Gradually pour in the milk, warmed beforehand, stirring constantly with the whisk.
Return the saucepan to the heat and continue to stir the mixture until it comes to a boil.
Add salt, a pinch of nutmeg and continue stirring until the cream reaches a fairly firm and thick consistency, necessary for this recipe.
Remove from the heat and finally add the egg yolks, mixing them in well. Taste and add more salt if necessary.
1 – Place half of the fried eggplants in the bottom of a large baking dish forming a layer.
2 – Pour all of the meat over the eggplants and cover it with another layer of eggplants.
3 – Finally finish with the béchamel and cover it with the grated Gruyère or Parmesan.
4 – Bake at 356°F for about 40/45 minutes, until the moussaka is golden on top.
Tips
Moussaka is excellent served a few hours after preparation, and it is also good warm or cold.
