Moussaka with eggplant and beef
6 servings
30 minutes
Moussaka with eggplants and beef is a true masterpiece of Greek cuisine that embodies the richness of Mediterranean flavors and aromas. Its roots go back centuries, connecting the traditions of the Balkans and the Middle East. Baked eggplants add tenderness to the dish, while juicy ground beef soaked in wine, tomatoes, and aromatic spices creates a rich and balanced taste. A delicate creamy béchamel sauce with nutmeg covers the layers, forming an appetizing golden crust. Moussaka is perfect for cozy family dinners and festive gatherings, delighting guests with its rich flavor and appealing texture. It is most often served with a glass of red wine to highlight the depth of flavor nuances. This dish is not just food but a gastronomic journey to the heart of Greece.
1
Preheat the oven to 200 degrees. Slice the eggplants into thin rounds and place them on 2 foil-lined baking sheets, brushing both sides with olive oil. Bake for 10 minutes, flip, and bake for another 10 minutes. Let cool.
- Eggplants: 2 pieces
- Olive oil: 1 tablespoon
2
Heat the remaining olive oil in a large skillet. Add finely chopped onion and garlic and sauté for 4-5 minutes. Turn up the heat and add the minced meat, frying until golden brown for 5 minutes. Add wine, tomato paste, cinnamon, oregano, and a quarter of the parsley. Season with salt, bring to a boil while stirring, and cook for 15-20 minutes. Remove from heat.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 1 clove
- Ground beef: 500 g
- Red dry wine: 125 ml
- Tomato paste: 125 g
- Ground cinnamon: pinch
- Oregano: 2 teaspoons
- Chopped parsley: 3 tablespoons
3
For the sauce, melt butter in a saucepan. Add flour and sauté on low heat for 2-3 minutes. Slowly add milk while stirring actively, and cook for 6-8 minutes until thickened. Remove from heat and add nutmeg, 1 tablespoon of parmesan, and 0.5 teaspoon of salt.
- Butter: 20 g
- Wheat flour: 40 g
- Milk: 500 ml
- Nutmeg: pinch
- Grated Parmesan cheese: 3 tablespoons
- Nutmeg: pinch
4
Grease a baking dish measuring 18x28 cm with oil. Layer some eggplants on the bottom, then add the minced meat. Cover with the remaining eggplants and pour over the sauce. Mix the remaining parmesan, breadcrumbs, parsley, and spices, and sprinkle on top. Bake for 30 minutes until golden brown.
- Olive oil: 1 tablespoon
- Eggplants: 2 pieces
- Ground beef: 500 g
- Grated Parmesan cheese: 3 tablespoons
- Crushed breadcrumbs: 2 tablespoons
- Chopped parsley: 3 tablespoons