Recipes of the World - Moussaka

I keep seeing lots of food posts on Steemit and yet nobody ever puts up how to make these delicious dishes, so I thought it time to actually put up a recipe each day from around the world to encourage you to try something new.

So today's recipe and how to make it comes from Greece - Moussaka

The Perfect Moussaka Recipe

This recipe serves 6 people and includes layers of eggplant, potatoes, ground meat, and a creamy béchamel sauce.

Ingredients

For the base:
2 large eggplants, sliced into 1/4-inch rounds
2 large potatoes, peeled and sliced into 1/4-inch rounds
Olive oil for brushing and frying
Salt and pepper to taste

For the meat sauce:

2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
500g (1 lb) ground lamb or beef
1 can (400g/14 oz) diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper to taste

For the béchamel sauce:

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, warmed
1/2 teaspoon grated nutmeg
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
Salt and pepper to taste

Instructions

1. Prepare the Vegetables
   Preheat your oven to 200°C (400°F).
   Lay the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for 20 minutes to remove excess moisture. Pat dry with paper towels.
   Brush the eggplant and potato slices with olive oil and season with salt and pepper.
   Roast the slices in the oven for 20–25 minutes, flipping halfway through, until lightly golden. Set aside.
2. Cook the Meat Sauce
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onions and garlic until soft.
   Add the ground meat and cook until browned.
   Stir in the diced tomatoes, tomato paste, cinnamon, allspice, oregano, sugar, salt, and pepper. Simmer for 20–25 minutes, stirring occasionally, until the sauce thickens. Set aside.
3. Prepare the Béchamel Sauce
   Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly.
   Gradually add the warm milk while whisking to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
   Remove from heat, stir in nutmeg, Parmesan cheese, salt, and pepper. Once slightly cooled, whisk in the beaten egg.
4. Assemble the Moussaka
   Reduce oven temperature to 180°C (350°F).
   In a greased 9x13-inch baking dish, layer half the potatoes, followed by half the eggplant slices.
   Spread half the meat sauce over the eggplants.
   Repeat the layers with the remaining potatoes, eggplant, and meat sauce.
   Pour the béchamel sauce evenly over the top, smoothing it with a spatula.
5. Bake the Moussaka
   Bake in the preheated oven for 45–50 minutes, or until the top is golden and bubbling.
   Let the moussaka cool for at least 15–20 minutes before slicing and serving.

Extra Tips for Success

Salting the eggplant ensures it doesn’t become watery during baking.
Letting the dish rest after baking helps the layers set, making it easier to slice.
Pair with a crisp green salad and crusty bread for a complete meal.

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