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Classic Moussaka Recipe: A Taste of Greek Comfort Food

Moussaka is a traditional Greek dish that beautifully showcases the harmonious blend of flavours and textures typical of Mediterranean cuisine. This luscious casserole, layered with vegetables and rich meat sauce, topped with a creamy béchamel, is not only a staple of Greek cooking but also a beloved comfort food worldwide. Preparing moussaka may require a bit of time and effort, but the resulting dish is well worth it. Here’s how to create this classic Greek dish in your own kitchen.

Ingredients

For the Eggplant Layer:

• 2 large aubergines (eggplants)
• Olive oil
• Sea salt

For the Meat Sauce:

• 500g minced lamb or beef (or a combination)
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 large carrot, grated
• 400g can of chopped tomatoes
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• A splash of red wine (optional)
• Fresh parsley, chopped, for garnish

For the Béchamel Sauce:

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk
• 2 large eggs
• A pinch of nutmeg
• Salt and pepper to taste
• 100g grated cheese (such as Pecorino or Parmesan)

Method

Step 1: Prepare the Aubergines

Begin by slicing the aubergines into 1 cm thick rounds. Sprinkle them generously with sea salt and let them sit for about 30 minutes. This helps to draw out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat dry with a clean towel. Heat a generous amount of olive oil in a frying pan and fry the aubergine slices until golden brown, about 3-4 minutes per side. Alternatively, for a healthier option, you can grill the slices. Once cooked, set them aside on kitchen paper to absorb any excess oil.

Step 2: Make the Meat Sauce

In a large saucepan, heat a splash of olive oil over medium heat. Add the chopped onion and grated carrot, cooking until softened. Stir in the minced meat, breaking it up with a spoon, and cook until browned. Add the garlic and cook for another minute before adding the chopped tomatoes, tomato purée, oregano, cinnamon, and a splash of red wine if desired. Simmer the sauce for about 20 minutes until it thickens. Season with salt and pepper to taste. Once done, remove from heat and set aside.

Step 3: Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Once melted, add the flour, stirring continuously for about two minutes to form a roux. Gradually whisk in the milk until the mixture is smooth and thickened. Remove from the heat and allow to cool slightly before whisking in the eggs, nutmeg, and grated cheese. Season with salt and pepper as needed.

Step 4: Assemble the Moussaka

Preheat your oven to 180°C (350°F). In a large ovenproof dish, layer half of the fried aubergine slices on the bottom. Spoon over half of the meat sauce, then add the remaining aubergine slices and top with the rest of the meat sauce. Finally, pour the béchamel sauce over the top, smoothing it out to create an even layer.

Step 5: Bake

Place the assembled moussaka in the preheated oven and bake for about 45 minutes, or until the top is golden and bubbling. Allow it to rest for at least 15 minutes before serving. This resting time helps the layers to set and makes serving easier.

Step 6: Serve

Slice the moussaka into generous portions, garnishing with freshly chopped parsley if desired. This dish pairs wonderfully with a simple Greek salad or crusty bread, enhancing the whole dining experience.

Conclusion

Moussaka is more than just a meal; it’s a warm embrace of Greek culture that evokes feelings of home and family. With its rich flavours and hearty ingredients, this classic dish is perfect for gatherings or as a comforting weeknight dinner. Whether for a special occasion or simply to indulge in a little culinary escapism, mastering this classic moussaka recipe will surely transport you straight to the sun-kissed shores of Greece. Enjoy your cooking adventure!

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