Moussaka

Moussaka is a classic Greek dish with layers of eggplant, spiced meat, and creamy béchamel sauce. While it's most famous in Greece, its origins trace back to the Ottoman Empire, influenced by Middle Eastern dishes like musakhkhan. The modern Greek version, featuring béchamel sauce, was popularized in the 1920s by Greek chef Nikolaos Tselementes, blending Mediterranean and French culinary styles. Today, moussaka is a beloved symbol of Greek cuisine worldwide.

Ingredients:

For the Meat Sauce:

500g (1 lb) ground lamb (or beef if preferred)
1 large onion, finely chopped
2 garlic cloves, minced
400g (14 oz) canned chopped tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional but traditional)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil

For the Vegetable Layers:

2 large eggplants, sliced into 1 cm thick rounds
2 potatoes, peeled and sliced into thin rounds (optional but traditional)
Olive oil (for frying)
Salt

For the Béchamel Sauce:

50g (4 tablespoons) butter
50g (4 tablespoons) flour
500ml (2 cups) whole milk
1 egg, lightly beaten
50g (1/2 cup) grated Kefalotyri cheese (or Parmesan if unavailable)
A pinch of nutmeg
Salt and pepper to taste

Instructions:

1. Prepare the Vegetables:

Salt the eggplant slices and let them sit for 30 minutes to remove bitterness. Pat dry with paper towels.

Heat olive oil in a pan and fry the eggplant slices until golden. Set aside on paper towels to drain excess oil.

In the same pan, fry the potato slices until just golden and tender. Drain on paper towels.

2. Make the Meat Sauce:

Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until soft.

Add the ground lamb and cook until browned.

Stir in the tomato paste, chopped tomatoes, and red wine. Add cinnamon, oregano, bay leaf, salt, and pepper.

Simmer uncovered for 20-30 minutes, until the sauce thickens. Remove the bay leaf and set aside.

3. Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for 1-2 minutes until it forms a smooth paste.

Gradually add the milk, whisking constantly to avoid lumps, until the sauce thickens.

Remove from heat and stir in nutmeg, salt, and pepper.

Let cool slightly, then whisk in the beaten egg and grated Kefalotyri cheese.

4. Assemble the Moussaka:

In a greased baking dish, arrange a layer of fried potatoes on the bottom (if using).

Add a layer of fried eggplants over the potatoes.

Spread the meat sauce evenly over the eggplants.

Add another layer of eggplants on top of the meat sauce.

Pour the béchamel sauce over the top, spreading it evenly.

5. Bake:

Bake in a preheated oven at 180°C (350°F) for 45-50 minutes until the top is golden and bubbly.

Let the moussaka rest for 30 minutes before serving to help it set properly.