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Introduction
Moussaka is a signature dish of Greek cuisine, appreciated for its rich flavor and creamy texture. Perfect for a convivial dinner, this layered dish combines aubergines, minced meat and béchamel sauce, creating an explosion of Mediterranean flavors. Although it may seem elaborate, with a little organization it is possible to make it at home. Let's find out together how to prepare this delight!
Ingredients
For a 6-serving dish:
Aubergines: 3 large, cut into slices of about 1 cm
Minced meat: 500 g (preferably beef or lamb)
Tomato puree: 400 ml
Onion: 1 large, finely chopped
Garlic: 2 cloves, chopped
Olive oil: 4 tablespoons
Red wine: 100 ml
Cinnamon: 1 pinch
Nutmeg: 1 pinch
Grated cheese: 50 g (preferably kefalotyri or pecorino)
Butter: 50 g
Flour: 50 g
Milk: 500 ml
Salt and pepper: to taste
Instructions
Prepare the aubergines:
Sprinkle the aubergine slices with coarse salt and leave to drain for 30 minutes. Rinse and dry thoroughly.
Grill lightly or fry in olive oil until golden. Set aside.
Make the meat sauce:
In a large skillet, heat 2 tablespoons of olive oil and sauté the onion and garlic.
Add the ground beef and sauté until golden brown.
Pour in the red wine and let it evaporate.
Add the tomato puree, a pinch of cinnamon, salt and pepper. Simmer for 20 minutes.
Make the béchamel sauce:
Melt the butter in a small saucepan, add the flour and stir to create a roux.
Gradually pour in the hot milk, stirring constantly to avoid lumps.
Add a pinch of nutmeg, salt and grated cheese. Cook until thickened.
Assemble the moussaka:
In a baking dish, arrange a layer of aubergines, followed by the meat sauce. Repeat until all the ingredients are used up, finishing with the béchamel.
Sprinkle with grated cheese.
Bake:
Bake in a preheated oven at 180°C for 40-45 minutes, until golden brown on top.
Serving and storage tips
Serving: Moussaka is best if left to rest for at least 20 minutes after cooking. This allows the flavours to meld and the slices to hold their shape.
Storage: Refrigerate for 3 days or freeze individual portions for up to 2 months.
Variations
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