Acerca de la Receta
Embark on a culinary journey to the heart of Greece with this timeless moussaka recipe. Layers of tender roasted eggplant, a fragrant spiced meat blend, and a velvety béchamel sauce come together in harmonious flavor symphony. While moussaka's origins are steeped in Mediterranean history, this dish remains a beloved classic on tables worldwide. Whether you're looking to recreate fond memories of a Grecian holiday or simply eager to indulge in a hearty, comforting meal, this recipe promises an authentic taste of Hellenic cuisine. Dive in and savor the essence of the Aegean with every bite!
Ingredientes
For the Meat Filling:
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1.5 pounds (700g) ground lamb or beef (or a mixture of both)
1 can (14 oz/400g) diced tomatoes
1/4 cup (60ml) red wine (optional)
2 tablespoons tomato paste
1 teaspoon cinnamon
1 teaspoon dried oregano
Salt and pepper, to taste
A pinch of ground allspice or nutmeg
1/4 cup chopped fresh parsley
For the Eggplant Layers:
2 large eggplants, sliced into 1/2-inch (1cm) rounds
Salt
Olive oil, for brushing
For the Béchamel Sauce:
4 cups (1L) milk
1/2 cup (115g) unsalted butter
3/4 cup (90g) all-purpose flour
1/4 teaspoon freshly grated nutmeg
Salt and white pepper, to taste
1 cup (100g) grated Parmesan or Kefalotyri cheese
3 large egg yolks, beaten
Preparación
Preparing the Eggplant:
Lay the sliced eggplants on paper towels and sprinkle generously with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.
Preheat the oven to 400°F (200°C). Rinse the eggplant slices under cold water and pat dry. Brush both sides with olive oil and place on a baking sheet. Bake for 20-25 minutes, flipping once, until tender and slightly browned.
Meat Filling:
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
Add the ground meat, breaking it up with a wooden spoon. Cook until browned.
Add the wine (if using) and allow to simmer and reduce for a couple of minutes.
Stir in the tomatoes, tomato paste, cinnamon, oregano, allspice/nutmeg, salt, and pepper. Simmer for 10-15 minutes until the flavors meld. Stir in the parsley and set aside.
Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes.
Gradually whisk in the milk, ensuring no lumps form. Continue to whisk and cook until the sauce thickens.
Season with nutmeg, salt, and white pepper.
Remove from heat and slowly whisk in the egg yolks and then the cheese. Set aside.
Assembly:
Preheat the oven to 350°F (175°C).
In a large baking dish, place a layer of the eggplant slices. Spread half of the meat mixture over the eggplants.
Add another layer of eggplants and then the remaining meat mixture.
Pour the béchamel sauce over the top, spreading it out with a spatula.
Bake in the oven for 45 minutes or until the top is golden brown.
Let the moussaka sit for a few minutes before slicing and serving.