Moussaka with cheese sauce
12 servings
120 minutes
Moussaka with cheese sauce is one of the most famous dishes of Greek cuisine, embodying a harmony of flavors and textures. Its roots go back to ancient times when the combination of meat, vegetables, and spices won the hearts of gourmets. The layered structure where eggplants, potatoes, and aromatic minced meat combine with a delicate cheese sauce creates a rich and cozy taste. The creaminess of the sauce and the light sweetness of cinnamon and nutmeg give moussaka sophistication. This dish is perfect for both family dinners and festive gatherings, captivating guests with its appetizing aroma and delightful texture. Moussaka is traditionally served hot, allowing the sauce to smoothly envelop the layers and reveal all shades of flavor. A true classic of Mediterranean cuisine!
1
Peel the eggplants, slice them thinly, salt them, and let them sit for 20 minutes.
- Eggplants: 2 kg
2
Peel the tomatoes (make cross-shaped cuts, pour boiling water for 5 minutes, rinse with cold water, remove the skin), chop.
- Tomatoes: 5 piece
3
Fry the minced meat, onion, and garlic.
- Ground meat: 1 kg
- Onion: 2 heads
- Garlic: 4 cloves
4
Add peeled tomatoes, wine, tomato paste, salt, pepper, nutmeg, and cinnamon to the minced meat. Simmer until the liquid evaporates (I simmered for 40 minutes, but it didn't evaporate, yet 40 minutes is more than enough).
- Tomatoes: 5 piece
- Dry white wine: 200 ml
- Tomato paste: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 20 g
- Cinnamon: 20 g
5
Slice the potatoes thinly.
- Potato: 0.5 kg
6
Fry the eggplants and potatoes on both sides for a few minutes.
- Eggplants: 2 kg
- Potato: 0.5 kg
7
Prepare the sauce: melt the butter until foamy, add flour, sauté, add hot milk, stir, add half the cheese and salt. When the sauce thickens, remove from heat. Whisk the eggs and slowly pour into the sauce, stirring constantly, add a pinch of nutmeg, salt, and pepper to taste.
- Butter: 100 g
- Wheat flour: 4 tablespoons
- Milk: 1 l
- Grated cheese: 500 g
- Salt: to taste
- Chicken egg: 4 pieces
- Nutmeg: 20 g
- Ground black pepper: to taste
8
Grease a thick-walled pan (sufficiently high) with oil and sprinkle with breadcrumbs.
- Butter: 100 g
9
Layer the ingredients from bottom to top: half of the eggplants — grated cheese — potatoes — minced meat — the remaining half of the eggplants — grated cheese — sauce — cheese.
- Eggplants: 2 kg
- Grated cheese: 500 g
- Potato: 0.5 kg
- Ground meat: 1 kg
- Grated cheese: 500 g
- Milk: 1 l
10
Place in an oven preheated to 180 degrees for 35 minutes (covered).
- Salt: to taste