Greek moussaka

Like any other recipe, this one also has numerous options – it can be made with eggplants, potatoes, zucchini, where each vegetable is fried or baked slightly in advance, covered with white sauce and then baked again. This time I decided to use eggplants and bechamel sauce, leaving the other options of this dish for some other time. But I didn’t miss the scents that are a must – cinnamon and nutmeg.

A great taste, trust me! 🙂

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

INGREDIENTS:

For the moussaka:
 4 medium sized eggplants
 10 tbsp. olive or sunflower oil
 1 medium sized onion
 4 gloves garlic
 400 g canned peeled tomatoes in cubes
 600 g veal mince (might be beef/pork mix)
 1 tsp. salt (or universal spice)
 1 dried oregano
 ¼ tsp. cinnamon powder
For the bechamel sauce:
 400 ml milk
 2 tbsp. flour
 40 g butter
 ½ tsp. salt
 3 pinches nutmeg
 200 g yellow cheese for sprinkling

Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins

 

DIRECTIONS:

1

Cut the eggplants into slices about 1 cm thick. Season them on both sides with salt. Arrange them in a plate or large tray so that the bitter juice can drain. In about 15 minutes, wash them with cold water and dry them with a soft cloth.

Гръцка мусака

2

With very little olive oil (or other vegetable oil) on the bottom of the pan, fry the eggplants on both sides for 1-2 minutes until a light golden tan.

Гръцка мусака

3

If you think that frying is not particularly healthy or takes a long time, you can arrange the eggplant rings in a greased baking pan and bake them briefly until their color changes.
Here you can see the ready eggplants.

Гръцка мусака

4

In a wide and deep pan pour 3-4 tablespoons of olive or other vegetable oil. Add the finely chopped onion and saute for a few minutes over medium heat.

Гръцка мусака

5

Once the onion begins to soften and caramelize, add the garlic, cut into small cubes or slices. Fry for a few more minutes until the onion and garlic are softened.

Гръцка мусака

6

Add the mince and mix until it is "crumbly".

Гръцка мусака

7

Add about 1 tsp. of salt (optionally universal spice).

Гръцка мусака

8

Add the oregano.

Гръцка мусака

9

Add cinnamon as well. It is this spice that gives this particular exotic taste to the dish. Mix everything well.

Гръцка мусака

10

Add the tomatoes. Stir everything well and let it simmer for about 10-15 minutes

Гръцка мусака

Preparation of bechamel sauce:
11

While the mixture with the mince is stewing, you can prepare the bechamel sauce.
In the casserole or a pan, add the butter and flour.

Гръцка мусака

12

Stir well and, after a homogeneous mixture is obtained, fry for about 1-2 minutes until golden.

Гръцка мусака

13

Pour in cold fresh milk. Stir with a wooden spoon or whisk to avoid lumps.

Гръцка мусака

14

Season with salt.

Гръцка мусака

15

Grind the nutmeg on a fine grater.

Гръцка мусака

16

Add the nutmeg to the mixture.
Once the white sauce has thickened, it is ready.

Гръцка мусака

Assembling of the moussaka:
17

Arrange half of the eggplant at the bottom of the pan.

Гръцка мусака

18

Pour the mixture with the mince over them.

Гръцка мусака

19

Arrange a new row of eggplants on top.

Гръцка мусака

20

Pour the bechamel sauce over the eggplants.

Гръцка мусака

21

Sprinkle with grated yellow cheese.

Гръцка мусака

22

Bake the Greek moussaka in a preheated at 180 degree oven for about 40-50 minutes.

Гръцка мусака

23

Enjoy! 🙂

Гръцка мусака

 

If I can do it, so can you!
Bon appetit!

 

Ingredients

For the moussaka:
 4 medium sized eggplants
 10 tbsp. olive or sunflower oil
 1 medium sized onion
 4 gloves garlic
 400 g canned peeled tomatoes in cubes
 600 g veal mince (might be beef/pork mix)
 1 tsp. salt (or universal spice)
 1 dried oregano
 ¼ tsp. cinnamon powder
For the bechamel sauce:
 400 ml milk
 2 tbsp. flour
 40 g butter
 ½ tsp. salt
 3 pinches nutmeg
 200 g yellow cheese for sprinkling

Directions

1

Cut the eggplants into slices about 1 cm thick. Season them on both sides with salt. Arrange them in a plate or large tray so that the bitter juice can drain. In about 15 minutes, wash them with cold water and dry them with a soft cloth.

Гръцка мусака

2

With very little olive oil (or other vegetable oil) on the bottom of the pan, fry the eggplants on both sides for 1-2 minutes until a light golden tan.

Гръцка мусака

3

If you think that frying is not particularly healthy or takes a long time, you can arrange the eggplant rings in a greased baking pan and bake them briefly until their color changes.
Here you can see the ready eggplants.

Гръцка мусака

4

In a wide and deep pan pour 3-4 tablespoons of olive or other vegetable oil. Add the finely chopped onion and saute for a few minutes over medium heat.

Гръцка мусака

5

Once the onion begins to soften and caramelize, add the garlic, cut into small cubes or slices. Fry for a few more minutes until the onion and garlic are softened.

Гръцка мусака

6

Add the mince and mix until it is "crumbly".

Гръцка мусака

7

Add about 1 tsp. of salt (optionally universal spice).

Гръцка мусака

8

Add the oregano.

Гръцка мусака

9

Add cinnamon as well. It is this spice that gives this particular exotic taste to the dish. Mix everything well.

Гръцка мусака

10

Add the tomatoes. Stir everything well and let it simmer for about 10-15 minutes

Гръцка мусака

Preparation of bechamel sauce:
11

While the mixture with the mince is stewing, you can prepare the bechamel sauce.
In the casserole or a pan, add the butter and flour.

Гръцка мусака

12

Stir well and, after a homogeneous mixture is obtained, fry for about 1-2 minutes until golden.

Гръцка мусака

13

Pour in cold fresh milk. Stir with a wooden spoon or whisk to avoid lumps.

Гръцка мусака

14

Season with salt.

Гръцка мусака

15

Grind the nutmeg on a fine grater.

Гръцка мусака

16

Add the nutmeg to the mixture.
Once the white sauce has thickened, it is ready.

Гръцка мусака

Assembling of the moussaka:
17

Arrange half of the eggplant at the bottom of the pan.

Гръцка мусака

18

Pour the mixture with the mince over them.

Гръцка мусака

19

Arrange a new row of eggplants on top.

Гръцка мусака

20

Pour the bechamel sauce over the eggplants.

Гръцка мусака

21

Sprinkle with grated yellow cheese.

Гръцка мусака

22

Bake the Greek moussaka in a preheated at 180 degree oven for about 40-50 minutes.

Гръцка мусака

23

Enjoy! 🙂

Гръцка мусака

Greek moussaka – recipe
(Visited 15 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *