Classic Lamb and Eggplant Moussaka
6 servings
30 minutes
Moussaka is a culinary heritage of Greek cuisine that combines the rich flavor of lamb with the softness of baked eggplants and the aroma of spices. Its roots go back centuries, linking Balkan traditions with Middle Eastern motifs. The tender filling soaked in wine, cinnamon, and oregano reveals deep flavor notes, while the baked slices of eggplant add a delicate texture to the dish. The finishing layer of creamy sauce with parmesan gives moussaka its softness and golden crust. This hearty and warming dish is perfect for both family dinners and festive tables when one wants to immerse in the atmosphere of Mediterranean coziness and gastronomic delight.
1
Preheat the oven to 200 degrees.
2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 5 minutes until soft. Add minced garlic and cumin and sauté for another minute. Increase the heat, add the minced meat, season with salt and pepper, and sauté for 5 minutes until browned. Remove excess fat.
- Olive oil: 5 tablespoon
- Onion: 1 head
- Garlic: 3 cloves
- Cumin seeds: 1 teaspoon
- Ground lamb: 500 g
3
Add wine and cinnamon, cook for 2-3 minutes, then add tomatoes, tomato puree, 100 ml of water, sugar, and oregano. Bring to a boil, reduce heat, and cook for 45 minutes until thickened. Season with salt.
- Dry red wine: 200 ml
- Cinnamon sticks: 1 piece
- Tomatoes in their own juice: 400 g
- Tomato puree: 1 tablespoon
- Cane sugar: pinch
- Dried oregano: 1 teaspoon
4
Meanwhile, preheat the grill. Slice the eggplants thinly lengthwise and brush with the remaining oil. Season with salt and grill on both sides until golden brown. Place on a paper towel.
- Eggplant: 3 pieces
- Olive oil: 5 tablespoon
5
Melt the butter in a small saucepan. Add flour and mix well. Remove from heat and slowly whisk in the milk. Place on low heat and cook until thickened. Remove from heat and add the yolk and half of the cheese. Season with salt to taste.
- Butter: 75 g
- Wheat flour: 75 g
- Milk: 600 ml
- Egg yolk: 1 piece
- Grated Parmesan cheese: 75 g
- Ground nutmeg: pinch
6
In a greased fireproof round dish, layer eggplants, then minced meat, and pour sauce, repeating the layers. Top with remaining sauce and sprinkle with cheese and nutmeg.
- Eggplant: 3 pieces
- Ground lamb: 500 g
- Grated Parmesan cheese: 75 g
- Ground nutmeg: pinch
7
Bake for 25-30 minutes until golden brown. Serve with a green salad.
