Classic Greek Moussaka
Традиционно ястие · Greek
A traditional Greek moussaka featuring layers of eggplant, a rich meat sauce, and a creamy béchamel topping, baked to golden perfection.
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Съставки
- Eggplant3 large
- Ground lamb500g
- Onion1 large, chopped
- Garlic3 cloves, minced
- Crushed tomatoes400g can
- Red wine120ml
- Cinnamon stick1
- Allspice berries3
- Bay leaf1
- Butter100g
- All-purpose flour100g
- Milk750ml, warm
- Eggs2, beaten
- Nutmeg1/4 tsp, grated
- Olive oilfor frying
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Slice eggplants 1cm thick, salt them, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry eggplant slices in olive oil until golden brown on both sides. Drain on paper towels.
- 3
In a large pan, sauté chopped onion and minced garlic in olive oil until softened.
- 4
Add ground lamb and cook, breaking it up, until browned. Drain excess fat.
- 5
Stir in crushed tomatoes, red wine, cinnamon stick, allspice berries, and bay leaf. Season with salt and pepper. Simmer for 20-30 minutes until sauce thickens.
- 6
Remove cinnamon, allspice, and bay leaf from the sauce.
- 7
Prepare the béchamel: Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes. Gradually whisk in warm milk until smooth. Cook, stirring, until thickened.
- 8
Remove from heat. Stir in beaten eggs, grated nutmeg, salt, and pepper.
- 9
Assemble the moussaka: Layer half the eggplant slices in a greased baking dish. Top with the meat sauce. Add the remaining eggplant slices. Pour the béchamel sauce evenly over the top.
- 10
Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the topping is golden brown and bubbly.
- 11
Let it rest for at least 20 minutes before serving.
