Moussaka (μουσακάς) is an iconic Greek dish. It is made with a bottom layer of potatoes, a
layer of eggplants, a layer of flavored ground beef mix, and a top layer of
béchamel sauce.
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Sprinkle the slices of potatoes
and eggplants with olive oil and place them in the oven at 400 degrees (320 C). It takes approximately 15 min for the
eggplants and 20 minutes for the potatoes to cook.
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In a large skillet over medium
heat, I brown the ground beef, onions, and garlic, and add salt and pepper to
taste. After the beef is browned, remove the liquid (water/fat) and add the
wine. Let the wine cook out and then add
in the tomato sauce, tomato paste, and mix well. Spice with cinnamon, paprika and nutmeg and add
the chopped parsley and simmer for 10 minutes.
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To make the béchamel sauce,
begin by warming the milk. Melt the
butter in a separate pot over medium heat and whisk in flour until smooth (Roux). Lower the heat and gradually pour
in the warmed milk, whisking constantly until it thickens (nape). Add the parmesan
cheese and season with salt and pepper.
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| Layer the eggplants on top of the potatoes in the Pyrex dish. I lay the ground beef mixture on top of the eggplant layer. You may place a second layer with remaining eggplant (optional). Pour the béchamel sauce over the top, and sprinkle with the nutmeg. Bake for 1 hour at 350 degrees F (180 degrees C) until golden. |
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This is the final product. I hope you enjoy it with a hearty wine. Kαλή όρεξη-bon appétit!
Ingredients
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4 eggplants, about 2 lbs. total
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2 lbs. of potatoes
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1 1/2 lbs. of ground beef
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2 large onions and 2 cloves of garlic, finely diced
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2 carrots and 1 green pepper, finely diced
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1/2 cup red wine
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1/4 cup chopped fresh parsley
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1 cup tomato puree
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2 tbsp. tomato paste
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1 tsp. sugar
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a pinch of ground cinnamon, paprika and nutmeg
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Salt and pepper to taste
Béchamel
Sauce
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1 stick of salted butter
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1 cup flour
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2 cups milk, warmed
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1 cup grated Parmesan cheese
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Pinch of ground nutmeg
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