Greek Moussaka

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: Approximately 1 hour 30 minutes

Ingredients:

• 2 large eggplants, sliced lengthwise
• Salt
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (500g) ground lamb or beef
• 1 can (14 oz) diced tomatoes
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1/4 teaspoon ground cinnamon
• Salt and black pepper, to taste
• Bechamel Sauce:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
2. Place the eggplant slices on a baking sheet and sprinkle salt over them. Let them sit for about 15 minutes to draw out excess moisture.
3. After 15 minutes, pat the eggplant slices dry with paper towels.
4. In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until it becomes translucent.
5. Add the minced garlic and ground lamb or beef to the skillet. Cook until the meat is browned and fully cooked.
6. Stir in the diced tomatoes, red wine, dried oregano, dried mint, ground cinnamon, salt, and black pepper. Let the mixture simmer for about 10 minutes.
7. In the meantime, prepare the bechamel sauce. In a saucepan, melt the butter over medium heat.
8. Add the flour and whisk continuously until the mixture turns golden and forms a smooth paste.
9. Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens.
10. Stir in the ground nutmeg and grated Parmesan cheese until well combined.
11. Remove the saucepan from the heat and let it cool for a few minutes.
12. Gradually add the beaten eggs to the sauce, stirring constantly to incorporate.
13. Arrange half of the eggplant slices in the prepared baking dish. Top with half of the meat mixture.
14. Add another layer of eggplant slices and then the remaining meat mixture.
15. Pour the bechamel sauce evenly over the top layer.
16. Bake the Greek Moussaka in the preheated oven for about 45 minutes to 1 hour, or until the top is golden and bubbling.
17. Let the dish rest for a few minutes before serving.
18. Serve the delicious and hearty Greek Moussaka, and enjoy the flavors of the Mediterranean!

History:

Greek Moussaka is a beloved dish with deep roots in Greek and Middle Eastern cuisines.

It is believed to have originated in the Middle East and later made its way to Greece, where it became an essential part of Greek culinary tradition.

The dish typically includes layers of eggplant and seasoned ground meat, topped with a creamy bechamel sauce.

Although there are various regional variations, the Greek version is the most well-known and widely enjoyed worldwide.

Interesting Facts:

- Moussaka is a dish often associated with celebrations and gatherings in Greece, and it's a beloved staple in Greek households.

- The eggplant slices can be grilled or roasted before assembling the dish to enhance their flavor and texture.

- Besides eggplant, some versions of Moussaka also include layers of zucchini or potatoes.

- The bechamel sauce not only adds a creamy and rich element but also helps bind the layers together as the dish bakes.

Note: Moussaka is often served with a side salad and crusty bread, creating a wholesome and satisfying meal.