Moussaka is a traditional dish primarily associated with Greek cuisine. It typically consists of layers of eggplant, minced meat (often lamb or beef), tomato sauce, and a creamy béchamel sauce.
There are many variations of moussaka, and some recipes include other vegetables. Both flavorful and filling, moussaka has become a beloved classic.
4-6 servings
2 eggplants
Salt
Olive oil
400 g boiled potatoes
Meat sauce
500 g ground beef
Olive oil
2 yellow onions
2 garlic cloves
2 tbsp tomato paste
2 tbsp veal stock or 1 beef stock cube (chopped)
2 tsp dried thyme
2 tsp dried oregano
1 tsp salt
1 tsp white pepper
1 tsp chili flakes
1 can (400 g) crushed tomatoes
1 dl red wine
Cheese sauce
25 g butter
2 tbsp wheat flour
3 dl milk
1 tsp salt
1 tsp white pepper
2 egg yolks
75 g grated cheese (50+25)
Preheat the oven to 200°.
Finely chop the yellow onion and garlic.
Fry the minced meat in olive oil in a pot. Add onion, tomato paste, stock, spices and sauté for a few more minutes.
Add crushed tomatoes and wine.
Simmer the meat sauce for about 40-50 minutes.
Cut the eggplant into 1 cm thick slices. Lightly salt the slices and place in a colander for about 30 minutes to extract the juice.
Slice the potatoes.
Melt the butter in a saucepan. Sift in the flour and whisk until there are no lumps. Add milk, salt and pepper. Cook slowly while whisking for 3-4 minutes. Mix in the egg yolks and 50 g of grated cheese.
Dry the eggplant slices with kitchen paper and fry in olive oil, 2 minutes on each side.
Layer the eggplant, potatoes, meat sauce and cheese sauce in a springform pan. Top with the remaining cheese.
Gratinate in the oven for about 30-40 minutes.
