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Greece Moussaka

Greece: Moussaka (Eggplant or potato-based dish)

Moussaka, a revered dish in Greek cuisine, traces its roots to the rich tapestry of Mediterranean flavors and history. This iconic dish, known for its layers of eggplant or potato, seasoned meat, and creamy béchamel, has become synonymous with Greek culinary tradition. Let's embark on a journey through the history and origins of Moussaka.
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Ingredients
  

  • For the Eggplant Layer:
  • 2 large eggplants sliced into 1/2-inch rounds
  • Salt
  • Olive oil for brushing
  • For the Meat Sauce:
  • 1 lb ground lamb or beef
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 can 14 oz crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • For the Bechamel Sauce:
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 large eggs beaten
  • Additional:
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Preparing the Eggplant:
  • Sprinkle eggplant slices with salt and let them sit for 30 minutes to release excess moisture.
  • Rinse the salt off and pat the eggplant slices dry.
  • Brush both sides of the eggplant slices with olive oil.
  • Roast or grill the eggplant until golden brown. Set aside.
  • Making the Meat Sauce:
  • In a large skillet, cook the ground meat over medium heat until browned.
  • Add chopped onions and garlic, cooking until onions are softened.
  • Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper.
  • Simmer for 20-25 minutes, allowing the flavors to meld.
  • Preparing the Bechamel Sauce:
  • In a saucepan, melt butter over medium heat.
  • Add flour, stirring continuously to create a smooth paste (roux).
  • Gradually whisk in milk to avoid lumps.
  • Cook until the sauce thickens, then add nutmeg, salt, and pepper.
  • Allow the bechamel to cool slightly, then whisk in beaten eggs.
  • Assembling the Moussaka:
  • Preheat the oven to 375°F (190°C).
  • In a baking dish, layer half of the eggplant slices.
  • Pour the meat sauce evenly over the eggplant layer.
  • Add the remaining eggplant slices on top.
  • Pour the bechamel sauce over the eggplant, ensuring it covers the entire dish.
  • Sprinkle grated Parmesan cheese on top.
  • Baking:
  • Place the moussaka in the preheated oven and bake for 45-50 minutes or until the top is golden brown.
  • Allow it to cool for 15-20 minutes before slicing.