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Easy Greek Moussaka Recipe: A Taste of the Mediterranean

Moussaka is a classic Greek dish that has won the hearts of food lovers around the world. With its layers of tender eggplant, spiced minced meat, and a creamy béchamel sauce, moussaka is a comforting, hearty meal that’s perfect for family gatherings or a cosy dinner. If you’ve always wanted to try making this delightful dish at home, we have a simple and straightforward recipe that will have you enjoying a slice of Greece right in your own kitchen.

Ingredients

For the Vegetable Layer:

• 2 large eggplants (aubergines)
• 2 tablespoons olive oil
• 1 teaspoon salt

For the Meat Sauce:

• 500g minced lamb or beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400g tin of chopped tomatoes
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 bay leaf
• Salt and pepper to taste

For the Béchamel Sauce:

• 50g butter
• 50g plain flour
• 500ml milk
• 2 large eggs
• 100g grated cheese (such as Parmesan or Kefalotyri)
• A pinch of nutmeg

Instructions

Step 1: Prepare the Eggplant

Start by preparing the eggplants. Slice them into 1cm thick rounds and sprinkle with salt. Let them sit in a colander for about 30 minutes. This process, known as sweating, will draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a clean kitchen towel.

Step 2: Cook the Eggplant

In a large frying pan, heat the olive oil over medium heat. Add the eggplant slices in batches, frying them until they are golden brown on both sides. This should take about 3-4 minutes per side. Once cooked, place the eggplant on kitchen paper to absorb any excess oil.

Step 3: Prepare the Meat Sauce

In the same pan, add a bit more olive oil if necessary and sauté the chopped onion until translucent. Add the minced meat and cook until browned all over. Stir in the garlic and cook for an additional minute until fragrant.

Next, add the chopped tomatoes, tomato purée, oregano, cinnamon, bay leaf, and season with salt and pepper. Simmer the sauce for about 15-20 minutes until it thickens, stirring occasionally. Once finished, remove the bay leaf and set aside.

Step 4: Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute to form a roux. Gradually add the milk, whisking continuously to avoid lumps. Keep cooking until the sauce thickens. Once thickened, remove from heat and allow it to cool slightly before whisking in the eggs and grated cheese. Season with a pinch of nutmeg, salt, and pepper.

Step 5: Assemble the Moussaka

Preheat your oven to 180°C (350°F). In a baking dish, start assembling the moussaka. Begin with a layer of fried eggplant slices, followed by half of the meat sauce. Repeat this process, finishing with a layer of eggplant. Pour the béchamel sauce over the final layer, smoothing it out with a spatula.

Step 6: Bake

Bake the moussaka in the preheated oven for about 40-45 minutes, or until the top is golden and bubbly. Once done, remove it from the oven and allow it to cool for about 20 minutes before slicing. This resting time will help the layers hold together when serving.

Serving Suggestions

Moussaka is traditionally served warm and can be enjoyed on its own or with a side salad for a refreshing contrast. It also pairs beautifully with a glass of red wine or a refreshing Greek salad.

Conclusion

This easy Greek moussaka recipe is a great way to bring a taste of the Mediterranean to your dining table. Its delicious layers of flavour and comforting textures make it a lovely dish to share with loved ones. Whether it’s a family dinner or a special occasion, this moussaka is sure to impress. Enjoy the flavours of Greece in the comfort of your own home!