Greek Moussaka
Description
A delicious appetizer for any gathering. Greek moussaka requires quite a lot of ingredients—and a little patience. Roast the eggplants, and simmer a sauce from meat, vegetables, and spices. You will also need to prepare a béchamel sauce. Then layer everything in a baking dish and bake in the oven. The result is an incredibly tasty dish. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Rinse the eggplants. Slice them lengthwise into 1 cm thick planks. Arrange on a baking sheet and spray with olive or other vegetable oil (three tablespoons). Set the oven to grill mode and bake for 15 minutes (temperature 180 degrees). The surface should turn golden and the vegetable itself should become soft.
- 2
Step 2
2. While the eggplants are browning in the oven, peel and dice the onion and garlic. Then sauté them in oil in a large pot until soft. As soon as the onion is soft, add the ground lamb and sauté, stirring, until the meat is fully cooked.
- 3
Step 3
3. Add cinnamon, coriander, thyme, cayenne pepper, and one teaspoon each of pepper or salt to the pot. Stir. Then add tomato puree and paste. Stir again. Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally.
- 4
Step 4
4. Place the cooked eggplants on a plate. Put a skillet on the heat. We will prepare Béchamel sauce. Over medium heat, melt the butter, then, whisking, add the flour. Then pour in the milk. Stir constantly; if needed, reduce the heat. The sauce should be not too thick, but not completely thin either. Therefore, adjust the amount of milk yourself.
- 5
Step 5
5. Pour half of the meat sauce into a large baking dish. Top with a layer of eggplant (half of the amount), then another layer of meat sauce and the remaining eggplant. Pour béchamel sauce over everything. Sprinkle grated cheese on top.
- 6
Step 6
6. Bake the Greek moussaka in a preheated oven at 160°C for 30 minutes. The cheese should turn golden and crispy, and the sauce should bubble. Serve with potatoes or a green salad.