Moussaka is a traditional dish popular in Greece and the Balkans, as well as in the Middle East. It’s a hearty casserole with layers of ingredients, often including eggplant (aubergine), ground meat, and a creamy béchamel sauce. Here’s an overview of its components and how it’s typically prepared:
Key Ingredients
- Vegetables:
- Eggplant (sliced and pre-cooked to remove bitterness and excess moisture)
- Optional: Potatoes or zucchini (often added for additional layers)
- Meat Sauce:
- Ground lamb or beef
- Onion, garlic, and tomatoes
- Spices: cinnamon, allspice, or nutmeg (common in Greek-style moussaka)
- Béchamel Sauce:
- Butter, flour, and milk
- Egg yolks (to thicken and enrich the sauce)
- Nutmeg for flavor
- Cheese (optional): Grated Parmesan, Pecorino, or Kefalotyri.
Steps to Prepare
- Prepare the Vegetables:
- Slice the eggplants (and potatoes if using), sprinkle with salt, and let them sit to draw out moisture. Rinse and dry, then fry, bake, or grill until tender.
- Make the Meat Sauce:
- Sauté onions and garlic, then add ground meat and brown it. Mix in tomato sauce or paste, spices, and seasonings. Simmer until thickened.
- Make the Béchamel Sauce:
- Melt butter, stir in flour to form a roux, and gradually whisk in warm milk. Let it thicken, then stir in the egg yolks and season with nutmeg.
- Assemble the Layers:
- In a greased baking dish, layer the eggplant, meat sauce, and optionally potatoes or zucchini. Pour the béchamel sauce on top, ensuring even coverage.
- Bake:
- Bake at 375°F (190°C) for 45 minutes to an hour, until the top is golden and bubbling.
- Cool and Serve:
- Let it sit for 10–15 minutes before cutting into slices to help it set.
Moussaka is rich and flavorful, perfect for family meals or festive occasions.