Moussaka
Equipment
- Casserole dish
- salad bowl
Ingredients
- 2 large sliced aubergines
- olive oil
- 4 peeled and sliced potatoes
- 1 large andย finely chopped onion
- 2 cloves crushed
- 750 g minced lamb
- 2 tbsp cinnamon
- 1 glass of red wine
- 600 ml passata (canned or bottled)
- 75 g butter
- 75 g flour
- 600 ml milk
- 2 eggs
- green salad to serve
Instructions
- Heat the oven to 190C.ย Slice the aubergines and brush them with olive oil and season. Then cook them for about 40 min, turning only once, until they get golden and soft.
- Cook the potatoes in boiling salted water until just tender.
- Put some oil in a pan and fry the onion. Add the garlic and then minced meat until it is brown. Add the cinnamon, wine and passata,then season and simmer for about 30 minutes, removing any extra liquid.
- Heat the butter in a pan, add the flour and cook for a few minutes. Add milk, little by little and stir until your bechamel sauce is nice and smooth. Season as you like (we recommend quite a lot of seasoning, otherwise it can be bland).
- Turn down the heat in the oven to 180C. Put the lamb, aubergine and potato in layers in an ovenproof dish.Now you need to whisk the eggs into your bechamel sauce and pour it over the last layer of your mousssaka. Then put it in the oven and bake for 30-40 minutes until it is puffed becomes dark golden brown. Cut it into large squares and enjoy. Yummy.
It is no secret that Greek food is one of the best kinds in the world. Those who don’t love it, probably never even tried it.
If you are missing Greece during long winters or even longer lockdowns, and you require delicious comfort food, look no more! We are bringing you the recipe for her majesty – moussaka!
There are many kinds, even the vegetarian version, but today we will discover the taste of classic meat moussaka! You can eat it straight from the pan, with a spoon, by yourself, when you need some self-care but we recommend a nice meal with your loved ones, served with Greek salad, with soft Greek music in the background.
What is moussaka?
Moussaka is not only made in Greece – most Mediterranean countries have their version – and it is mainly made of aubergines, tomato, lamb, and a nice topping, known as bechamel. However, most people associate it with Greece.
Note that you will put your moussaka on another level if you add many layers of cooked and sliced potatoes on top but you can also skip this step if you are careful about your carbs.
What will make your moussaka great?
The first thing you should remember is to cook the aubergines until they are soft and very tender before you bake the moussaka, because that way, the whole dish will be tastier as they will soak up all the delicious sauce.
How do you eat moussaka?
Make sure you leave your moussaka for 15 minutes (or longer) to sit before you serve it.
Which makes moussaka so tasty?
Well, it’s all the ingredients mixed but what gives it that final touch is definitely – the spices. More precisely-cinnamon! Can you believe it? You might think that cinnamon usually goes to sweet dishes but it is a perfect match for lamb and tomatoes.
Ingredients:
2 large sliced aubergines3
olive oil
4 peeled and sliced potatoes
1 large and finely chopped onion
2 cloves crushed
750g minced lamb
2 tsp cinnamon
1 glass of red wine
600 ml (canned or bottled) passata
75g butter
75g flour
600 ml milk
2 eggs
green salad to serve
STEP 1
Heat the oven to 190C. Slice the aubergines and brush them with olive oil and season. Then cook them for about 40 min, turning only once, until they get golden and soft.
STEP 2
Cook the potatoes in boiling salted water until just tender.
STEP 3
Put some oil in a pan and fry the onion. Add the garlic and then minced meat until it is brown. Add the cinnamon, wine, and passata, then season and simmer for about 30 minutes, removing any extra liquid.
STEP 4
Heat the butter in a pan, add the flour and cook for a few minutes. Add milk, little by little, and stir until your bechamel sauce is nice and smooth. Season as you like (we recommend quite a lot of seasoning, otherwise it can be bland).
STEP 5
Turn down the heat in the oven to 180C. Put the lamb, aubergine, and potato in layers in an ovenproof dish.
Now you need to whisk the eggs into your bechamel sauce and pour it over the last layer of your moussaka. Then put it in the oven and bake for 30-40 minutes until it is puffed becomes dark golden brown. Cut it into large squares and enjoy. Yummy.
