Delicious Greek Moussaka (Print Version)
# Ingredients:
→ Main Components
01 -
60 ml olive oil
02 -
1/2 teaspoon ground cinnamon
03 -
2 tablespoons tomato paste
04 -
3 cloves garlic, minced
05 -
1 large onion, finely chopped
06 -
500 g ground lamb or beef
07 -
2 large eggplants
→ Béchamel Sauce
08 -
Salt, to taste
09 -
1/4 teaspoon ground nutmeg
10 -
500 ml whole milk
11 -
60 g plain flour
12 -
60 g unsalted butter
→ Finishing
13 -
50 g grated Kefalotyri or Parmesan cheese
# Instructions:
01 -
Pop your dish in the oven that's been heated to 175°C. Let it bake for about 45 minutes until the top looks bubbly and nicely browned.
02 -
Blot the eggplant slices with some kitchen towel so they're dry. Cover the bottom of a deep baking pan with half your eggplant rounds. Scoop all the meat mixture on top. Add the rest of the eggplant slices, then pour the creamy béchamel all over. Finish it off with lots of grated cheese scattered on top.
03 -
Toss the butter in a pot and let it melt. Sprinkle in the flour, stirring so there aren't any lumps. Slowly pour in the milk, keep whisking so it's nice and smooth. Let it cook until it thickens. Add nutmeg and salt, then give it a taste.
04 -
Stir in the tomato paste and cinnamon to your meat. Give everything a good mix, then add salt and pepper straight in. Let it simmer on low heat for about 10 minutes so the flavors really come together.
05 -
Drizzle olive oil into a big pan and warm it on medium. Fry the chopped onion and garlic till they're soft. Tip in the ground meat and cook it, stirring awhile, until it's browned everywhere.
06 -
Cut eggplants into circles about 6 mm thick. Sprinkle salt all over and wait half an hour. This draws out any sharp taste.
# Notes:
01 -
Before cutting into the casserole, let it cool down for a good 15 minutes. It'll hold together better and taste even richer.