Hey there, friends! Today, I decided to make one of my all-time favorites—Moussaka. This is a dish that's filled with so much comfort and flavor, perfect for a cozy family dinner. You can really taste the love in every bite. Here’s how you can make it yourself:
Ingredients:
For the meat filling:
- 500g ground beef (or lamb if you prefer)
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 ripe tomatoes, chopped (or 1 can of crushed tomatoes)
- 1 teaspoon of cinnamon (yes, it gives it that special kick!)
- Salt and pepper, to taste
- A pinch of oregano (fresh is best, but dried works too)
- A splash of olive oil for sautéing
For the eggplant:
- 2 medium eggplants, sliced into thick rounds
- Salt (to remove the bitterness from the eggplant)
For the béchamel sauce:
- 50g butter
- 50g all-purpose flour
- 600ml milk (warm)
- A pinch of nutmeg (this really makes the sauce sing)
- Salt and pepper, to taste
- 1 egg, lightly beaten
- 50g grated Parmesan cheese (because why not add a bit of cheesy goodness?)
Instructions:
Prepare the Eggplants: Start by slicing the eggplants into rounds (about 1 cm thick). Lay them out on a tray, sprinkle with salt, and leave them for 20 minutes. This helps draw out any bitterness. After that, rinse the salt off and pat them dry with a paper towel.
Cook the Eggplants: In a large pan, heat a little olive oil over medium heat. Fry the eggplant slices until they’re golden brown on both sides. It’s okay if they get a little crispy; that’s just more flavor. Once they’re done, set them aside on a plate lined with paper towels to absorb the extra oil.
Make the Meat Sauce:
In a large pot, heat a bit of olive oil and sauté the chopped onion until soft and golden. Then add the minced garlic and cook for another minute until fragrant. Toss in the ground beef (or lamb), breaking it up with a spoon. Brown the meat, stirring occasionally. Once it’s all browned, add the chopped tomatoes (or canned ones) and give everything a good stir.
- Season with salt, pepper, cinnamon, and oregano. Let this simmer for 20-30 minutes, allowing the flavors to meld together. The sauce should thicken, but if it looks too dry, add a little water or broth. Once it’s done, remove it from heat.
Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to make a roux. Let it cook for a minute to get rid of the raw flour taste, but be careful not to let it brown. Slowly add the warm milk while whisking continuously, until the sauce thickens up. Add salt, pepper, and a pinch of nutmeg. Once thickened, remove from the heat and stir in the beaten egg and grated Parmesan cheese.
Assemble the Moussaka:
Preheat your oven to 180°C (350°F). In a baking dish, layer the fried eggplant slices at the bottom. Spread half of the meat sauce over the eggplant, then repeat with another layer of eggplant and the rest of the meat sauce.
- Pour the béchamel sauce over the top and spread it evenly with a spatula. You want a nice, smooth top. Sprinkle a little extra Parmesan on top if you like.
Bake: Pop your moussaka in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly. Let it sit for about 10 minutes before serving so it can set and be easier to slice.
And there you have it! This moussaka is rich, comforting, and full of flavors that remind me of family dinners. The crispy eggplants, the savory meat sauce, and the creamy béchamel work together so perfectly. It’s definitely a dish that’ll make your kitchen smell amazing.
Serve it with a side of salad or some crusty bread for a complete meal. Enjoy and don’t forget to share with those you love!
Bon appétit!
