Moussaka full recipies

Moussaka is a classic Mediterranean dish with layers of eggplant, minced meat, and a creamy béchamel sauce. It's a comforting and flavorful casserole that's popular in Greek and Middle Eastern cuisines. Here's the full recipe for making Moussaka:

Ingredients:

For the Moussaka Layers:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt
• Olive oil (for brushing)
• 500g (1 lb) ground lamb or beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Pinch of ground nutmeg
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese (or Kefalotyri if available)

Instructions:

1. Prepare the Eggplant Layers:

   • Lay the sliced eggplant rounds on a paper towel-lined surface and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture.
   • Preheat your oven to 200°C (400°F).
   • Rinse the eggplant slices under cold water and pat them dry with paper towels.
   • Brush both sides of the eggplant slices with olive oil and place them on a baking sheet lined with parchment paper.
   • Bake the eggplant slices for about 20-25 minutes or until they become soft and slightly golden. Remove from the oven and set aside.

2. Prepare the Meat Filling:

   • In a large skillet or frying pan, cook the ground lamb or beef over medium heat until it's browned and cooked through.
   • Add the chopped onion and minced garlic to the meat and sauté until the onions become translucent.
   • Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, ground nutmeg, salt, and pepper. Simmer the mixture for about 10-15 minutes until it thickens and the flavors meld together.

3. Make the Béchamel Sauce:

   • In a separate saucepan, melt the butter over medium heat.
   • Add the all-purpose flour and whisk constantly to form a roux. Cook the roux for about 1-2 minutes until it turns slightly golden in color.
   • Gradually pour in the whole milk while whisking continuously to avoid lumps. Cook the sauce, stirring constantly, until it thickens and reaches a smooth consistency.
   • Season the béchamel sauce with a pinch of ground nutmeg, salt, and pepper.
   • Remove the saucepan from the heat and let the sauce cool slightly.
   • Once the sauce has cooled a bit, whisk in the lightly beaten eggs and grated Parmesan cheese until well combined.

4. Assemble the Moussaka:

   • Preheat your oven to 180°C (350°F).
   • In a large baking dish, layer half of the eggplant slices at the bottom.
   • Spread the meat filling evenly over the eggplant layer.
   • Place the remaining eggplant slices on top of the meat layer.
   • Pour the béchamel sauce over the eggplant and meat layers, spreading it out to cover the entire surface.

5. Bake the Moussaka:

   • Place the assembled Moussaka in the preheated oven and bake for about 40-45 minutes or until the top is golden and bubbling.
   • Once cooked, remove the Moussaka from the oven and let it cool for a few minutes before serving.

Moussaka is often served warm or at room temperature. It pairs well with a fresh green salad or some crusty bread. Enjoy this hearty and delicious Mediterranean dish!