Greek Moussaka Recipe

Greek Moussaka Recipe

Ingredients:

• 500 grams of ground lamb (or pork or beef)

• 1 kilo of eggplants

• 1 onion

• 1 garlic clove

• 1 carrot

• 200 ml of homemade tomato sauce

• 200 ml of red wine

• Salt

• Ground cumin

• Ground cinnamon

• 2 potatoes

For the béchamel sauce:

• 50 grams of butter

• 50 grams of flour

• 600 ml of milk

• Nutmeg

• Salt

Preparation:

Start by peeling the eggplants and potatoes. Some people leave the skin on, but I find it too bitter, so it’s better to remove it.

Slice the eggplant and potato into large rounds using a mandoline. To reduce the bitterness of the eggplant, soak the slices in salted water or milk for a while, then dry them thoroughly.

Fry the slices in plenty of olive oil and place them on paper towels to absorb excess oil. Set aside.

In a pan, sauté the chopped onion, carrot, and garlic over low heat until soft.

Once softened, add the ground meat and cook until browned.

Pour in the red wine and allow the alcohol to evaporate.

Once the alcohol has evaporated, add the tomato sauce and spices, and let it cook for about 10 minutes on low heat. Once done, remove from heat and set aside.

Béchamel Sauce:

To make the béchamel, melt the butter and stir in the flour to cook off the raw taste.

Gradually add the milk, stirring constantly. The exact amount can vary, so add it slowly until you get your preferred consistency. For moussaka, I like it quite thick.

Cook for about 10 minutes, season with salt and a pinch of nutmeg, and set aside.

Assembly:

Now it’s time to assemble the moussaka. Start with a layer of potato slices, followed by a layer of eggplant, then the meat mixture.

Top with another layer of eggplant, pour over the béchamel sauce, and finish with grated cheese.

Grill in the oven until golden brown.

Enjoy your delicious homemade Greek moussaka!