Moussaka Recipe: A Flavorful and Hearty One-Pot Meal
Serves 4 | Prep time: 1 hour | Cooking time: 1 hour
Moussaka is a classic dish of Greek origin that combines layers of eggplant, potatoes, ground meat, and a rich béchamel sauce, resulting in a comforting and indulgent meal perfect for any occasion. Its layers of savory flavors come together in harmony, offering a satisfying and hearty dish. Whether you’re hosting a dinner or preparing a cozy family meal, moussaka will surely impress everyone with its deliciousness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplants (sliced) | 5 kg |
| Potatoes (peeled & sliced) | 500 g |
| Ground lamb | 500 g |
| Ground pork | 500 g |
| Onions (finely chopped) | 2 |
| Garlic cloves (crushed) | 2 |
| Extra virgin olive oil | 5 tbsp |
| Salt (to taste) | q.b. |
| Black pepper | q.b. |
| Ground cinnamon | ½ tsp |
| Red wine | 1 cup |
| Ripe tomatoes (chopped) | 500 g |
| Pecorino cheese (grated) | 150 g |
| Parmesan cheese (grated) | 100 g |
| Whole milk | 1 liter |
| Butter | 100 g |
| Flour (for béchamel) | 100 g |
| Nutmeg | q.b. |
| Peanut oil (for frying) | q.b. |
Instructions:
Preparing the Eggplant:
- Start by washing the eggplants and cutting off the green ends. Slice them into 4-5 mm thick pieces.
- Layer the eggplant slices in a colander, sprinkling them with salt as you go. Place a weight on top to allow the eggplants to release any excess water and bitterness. Let them sit for about 30 minutes.
- After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a clean kitchen towel to remove any remaining moisture.
Preparing the Potatoes:
- While the eggplants are resting, peel the potatoes and slice them into thin (4-5 mm) rounds.
- Boil the potato slices in salted water for about 5 minutes. Once they’re slightly softened, drain them well and set aside to dry on a clean towel or a colander.
Cooking the Meat Sauce:
- In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the chopped onions and crushed garlic, sautéing them until they become soft and translucent.
- Add the ground lamb and pork to the pan, stirring frequently to break up the meat. Continue cooking until the meat is browned and fully cooked.
- Season with salt, black pepper, and cinnamon to taste. Stir to combine.
- Pour in the red wine and cook for a few more minutes until the wine has evaporated.
- Add the chopped tomatoes and cook for about 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Set aside.
Frying the Eggplant and Potatoes:
- Heat the peanut oil in a large frying pan. Fry the eggplant slices in batches until they are golden and crispy on both sides. Remove them from the pan and set them aside to drain excess oil on paper towels.
- In the same pan, fry the potato slices until they are golden and slightly crispy. Drain them on paper towels as well.
Making the Béchamel Sauce:
- In a separate saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook for a couple of minutes to form a roux.
- Gradually add the whole milk, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens to a creamy consistency.
- Season the béchamel sauce with a pinch of nutmeg, salt, and pepper to taste. Remove from heat and set aside.
Assembling the Moussaka:
- Preheat the oven to 180°C (350°F).
- Take a 25×30 cm baking dish and begin layering the moussaka. Start by spreading a layer of fried potato slices at the bottom of the dish.
- Next, place half of the fried eggplant slices on top of the potatoes, followed by half of the meat sauce.
- Sprinkle a mixture of grated Pecorino and Parmesan cheese over the meat sauce, then repeat the layers: first, add the remaining eggplant slices, then the remaining meat sauce, and finally, the rest of the cheese mixture.
- Pour the béchamel sauce evenly over the top, making sure to cover all the layers. Sprinkle any remaining cheese on top.
Baking the Moussaka:
- Bake in the preheated oven for about 40-45 minutes, or until the top is golden and bubbling.
- Once baked, remove the moussaka from the oven and let it cool for a few minutes to allow the layers to set.
- Cut the moussaka into 8 squares and serve hot.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~650 kcal |
| Protein | 40 g |
| Fat | 40 g |
| Carbohydrates | 45 g |
| Fiber | 6 g |
| Sodium | ~450 mg |
| Calcium | ~200 mg |
| Iron | ~3 mg |
Tips & Variations:
- Vegetarian Version: You can make a vegetarian version of moussaka by replacing the meat with lentils or sautéed mushrooms. This will still give you a hearty, satisfying dish.
- Add Spices: Feel free to experiment with additional spices like oregano or bay leaves for extra flavor in the meat sauce.
- Make Ahead: Moussaka can be made ahead and stored in the fridge for up to 2 days. The flavors will meld even more, making it taste even better the next day!
- Freezing: Moussaka also freezes well. Simply assemble the dish, but don’t bake it. Cover tightly with plastic wrap and foil, then freeze. To bake, let it thaw overnight in the fridge and then bake as directed.
Enjoy this rich and savory Moussaka, and experience a comforting taste of Greek cuisine right at home! Whether it’s for a family dinner or a special gathering, this dish is sure to satisfy everyone’s cravings.
