Moussaka
Moussaka is a beloved Mediterranean dish that combines layers of rich flavors and textures. Originating in the Eastern Mediterranean, this hearty casserole has gained popularity worldwide for its comforting and satisfying qualities. With its layers of tender eggplant, flavorful meat sauce, and creamy béchamel sauce, Moussaka is a dish that never fails to impress.
Servings: 6
Ingredients
Ingredients
For the Meat Sauce:
- · 1 lb ground lamb or beef
- · 1 onion finely chopped
- · 3 cloves garlic minced
- · 1 can diced tomatoes
- · 2 tablespoons tomato paste
- · 1 teaspoon dried oregano
- · 1 teaspoon dried thyme
- · Salt and pepper to taste
- · Olive oil for cooking
For the Eggplant Layers:
- · 2 large eggplants sliced into 1/2-inch rounds
- · Salt for sprinkling
- · Olive oil for brushing
For the Béchamel Sauce:
- · 4 tablespoons unsalted butter
- · 1/4 cup all-purpose flour
- · 2 cups milk
- · 1/4 teaspoon ground nutmeg
- · Salt and pepper to taste
- · 2 large eggs lightly beaten
For Assembly:
- · Grated Parmesan cheese
Instructions
Method
Step 1: Preparing the Eggplant
- Preheat the oven to 400°F (200°C).
- Place the eggplant slices in a colander, sprinkle them with salt, and let them sit for about 30 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat them dry with a clean kitchen towel.
- Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
- Bake in the preheated oven for about 15-20 minutes or until the slices are tender and slightly browned. Set aside.
Step 2: Making the Meat Sauce
- Heat a large pan over medium heat and add a drizzle of olive oil.
- Add the chopped onion and minced garlic to the pan and sauté until softened.
- Add the ground lamb or beef to the pan and cook until browned and cooked through.
- Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, salt, and pepper. Simmer the sauce for about 10-15 minutes to allow the flavors to meld. Set aside.
Step 3: Preparing the Béchamel Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1-2 minutes to form a roux.
- Gradually whisk in the milk, making sure no lumps remain.
- Add the ground nutmeg, salt, and pepper, and continue to whisk until the sauce thickens.
- Remove the saucepan from the heat and gradually whisk in the beaten eggs until well incorporated. Set aside.
Step 4: Assembling and Baking the Moussaka
- Preheat the oven to 375°F (190°C).
- In a baking dish, start by layering half of the eggplant slices on the bottom.
- Pour the meat sauce evenly over the eggplant layer.
- Add the remaining eggplant slices on top of the meat sauce.
- Pour the béchamel sauce over the eggplant layer, spreading it evenly.
- Sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for about 40-45 minutes or until the top is golden brown and bubbling.
- Allow the Moussaka to cool for a few minutes before serving.
- Moussaka is a wonderful dish to enjoy with friends and family. Serve it as a main course with a side salad or some crusty bread. Its robust flavors and comforting layers are sure to leave everyone satisfied and craving more.
Notes
Nutritional Information (Per 250-gram portion):
Number of portions: 6-8
· Calories: 450 kcal
· Protein: 25g
· Carbohydrates: 28g (Fiber: 6g, Sugars: 11g)
· Fat: 28g (Saturated: 12g)
· Cholesterol: 140mg
· Sodium: 600mg
· Potassium: 870mg Please note that these values may vary depending on specific brands of ingredients used and portion sizes. Variation Options Vegetarian Moussaka: Omit the meat and substitute it with cooked lentils or a medley of roasted vegetables like zucchini, bell peppers, and mushrooms. Mushroom Moussaka: Replace the meat with a mixture of sautéed mushrooms, such as cremini or portobello, for a rich and earthy flavor. Greek Moussaka: Incorporate slices of cooked potatoes in between the layers of eggplant for a traditional Greek twist. Cheese Variation: Add a layer of crumbled feta cheese or grated Gruyère cheese between the meat sauce and the béchamel sauce for an extra cheesy indulgence. Spiced Moussaka: Enhance the flavors of the meat sauce by adding spices like cinnamon, allspice, or paprika for a touch of warmth and complexity.
Number of portions: 6-8
· Calories: 450 kcal
· Protein: 25g
· Carbohydrates: 28g (Fiber: 6g, Sugars: 11g)
· Fat: 28g (Saturated: 12g)
· Cholesterol: 140mg
· Sodium: 600mg
· Potassium: 870mg Please note that these values may vary depending on specific brands of ingredients used and portion sizes. Variation Options Vegetarian Moussaka: Omit the meat and substitute it with cooked lentils or a medley of roasted vegetables like zucchini, bell peppers, and mushrooms. Mushroom Moussaka: Replace the meat with a mixture of sautéed mushrooms, such as cremini or portobello, for a rich and earthy flavor. Greek Moussaka: Incorporate slices of cooked potatoes in between the layers of eggplant for a traditional Greek twist. Cheese Variation: Add a layer of crumbled feta cheese or grated Gruyère cheese between the meat sauce and the béchamel sauce for an extra cheesy indulgence. Spiced Moussaka: Enhance the flavors of the meat sauce by adding spices like cinnamon, allspice, or paprika for a touch of warmth and complexity.
Moussaka
Moussaka is a beloved Mediterranean dish that combines layers of rich flavors and textures. Originating in the Eastern Mediterranean, this hearty casserole has gained popularity worldwide for its comforting and satisfying qualities. With its layers of tender eggplant, flavorful meat sauce, and creamy béchamel sauce, Moussaka is a dish that never fails to impress.
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Servings: 6
Ingredients
Ingredients
For the Meat Sauce:
- · 1 lb ground lamb or beef
- · 1 onion finely chopped
- · 3 cloves garlic minced
- · 1 can diced tomatoes
- · 2 tablespoons tomato paste
- · 1 teaspoon dried oregano
- · 1 teaspoon dried thyme
- · Salt and pepper to taste
- · Olive oil for cooking
For the Eggplant Layers:
- · 2 large eggplants sliced into 1/2-inch rounds
- · Salt for sprinkling
- · Olive oil for brushing
For the Béchamel Sauce:
- · 4 tablespoons unsalted butter
- · 1/4 cup all-purpose flour
- · 2 cups milk
- · 1/4 teaspoon ground nutmeg
- · Salt and pepper to taste
- · 2 large eggs lightly beaten
For Assembly:
- · Grated Parmesan cheese
Instructions
Method
Step 1: Preparing the Eggplant
- Preheat the oven to 400°F (200°C).
- Place the eggplant slices in a colander, sprinkle them with salt, and let them sit for about 30 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat them dry with a clean kitchen towel.
- Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
- Bake in the preheated oven for about 15-20 minutes or until the slices are tender and slightly browned. Set aside.
Step 2: Making the Meat Sauce
- Heat a large pan over medium heat and add a drizzle of olive oil.
- Add the chopped onion and minced garlic to the pan and sauté until softened.
- Add the ground lamb or beef to the pan and cook until browned and cooked through.
- Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, salt, and pepper. Simmer the sauce for about 10-15 minutes to allow the flavors to meld. Set aside.
Step 3: Preparing the Béchamel Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1-2 minutes to form a roux.
- Gradually whisk in the milk, making sure no lumps remain.
- Add the ground nutmeg, salt, and pepper, and continue to whisk until the sauce thickens.
- Remove the saucepan from the heat and gradually whisk in the beaten eggs until well incorporated. Set aside.
Step 4: Assembling and Baking the Moussaka
- Preheat the oven to 375°F (190°C).
- In a baking dish, start by layering half of the eggplant slices on the bottom.
- Pour the meat sauce evenly over the eggplant layer.
- Add the remaining eggplant slices on top of the meat sauce.
- Pour the béchamel sauce over the eggplant layer, spreading it evenly.
- Sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for about 40-45 minutes or until the top is golden brown and bubbling.
- Allow the Moussaka to cool for a few minutes before serving.
- Moussaka is a wonderful dish to enjoy with friends and family. Serve it as a main course with a side salad or some crusty bread. Its robust flavors and comforting layers are sure to leave everyone satisfied and craving more.
Notes
Nutritional Information (Per 250-gram portion):
Number of portions: 6-8
· Calories: 450 kcal
· Protein: 25g
· Carbohydrates: 28g (Fiber: 6g, Sugars: 11g)
· Fat: 28g (Saturated: 12g)
· Cholesterol: 140mg
· Sodium: 600mg
· Potassium: 870mg Please note that these values may vary depending on specific brands of ingredients used and portion sizes. Variation Options Vegetarian Moussaka: Omit the meat and substitute it with cooked lentils or a medley of roasted vegetables like zucchini, bell peppers, and mushrooms. Mushroom Moussaka: Replace the meat with a mixture of sautéed mushrooms, such as cremini or portobello, for a rich and earthy flavor. Greek Moussaka: Incorporate slices of cooked potatoes in between the layers of eggplant for a traditional Greek twist. Cheese Variation: Add a layer of crumbled feta cheese or grated Gruyère cheese between the meat sauce and the béchamel sauce for an extra cheesy indulgence. Spiced Moussaka: Enhance the flavors of the meat sauce by adding spices like cinnamon, allspice, or paprika for a touch of warmth and complexity.
Number of portions: 6-8
· Calories: 450 kcal
· Protein: 25g
· Carbohydrates: 28g (Fiber: 6g, Sugars: 11g)
· Fat: 28g (Saturated: 12g)
· Cholesterol: 140mg
· Sodium: 600mg
· Potassium: 870mg Please note that these values may vary depending on specific brands of ingredients used and portion sizes. Variation Options Vegetarian Moussaka: Omit the meat and substitute it with cooked lentils or a medley of roasted vegetables like zucchini, bell peppers, and mushrooms. Mushroom Moussaka: Replace the meat with a mixture of sautéed mushrooms, such as cremini or portobello, for a rich and earthy flavor. Greek Moussaka: Incorporate slices of cooked potatoes in between the layers of eggplant for a traditional Greek twist. Cheese Variation: Add a layer of crumbled feta cheese or grated Gruyère cheese between the meat sauce and the béchamel sauce for an extra cheesy indulgence. Spiced Moussaka: Enhance the flavors of the meat sauce by adding spices like cinnamon, allspice, or paprika for a touch of warmth and complexity.
