Authentic Greek Moussaka
The Story
A beloved Greek dish, perfect for a family feast. The preparation takes time but is well worth the effort.
Ingredients
- Large eggplants- 3
- Minced lamb- 500g
- Onion, chopped- 1
- Garlic cloves, minced- 2
- Chopped tomatoes- 400g can
- Red wine- 1/2 cup
- Cinnamon stick- 1
- For the Béchamel: Butter- 100g
- For the Béchamel: Flour- 100g
- For the Béchamel: Milk- 1 liter
- For the Béchamel: Egg yolks- 2
- For the Béchamel: Grated cheese (kefalotyri or parmesan)- 1 cup
Instructions
Slice the eggplants, salt them, and let them sit for 30 minutes to draw out bitterness. Then rinse, pat dry, and fry or grill until golden.
For the meat sauce, sauté the onion and garlic, add the minced lamb and brown it. Pour in the red wine and let it evaporate.
Add the chopped tomatoes, cinnamon stick, salt, and pepper. Simmer for 30 minutes.
For the béchamel, melt the butter, stir in the flour, and cook for a minute. Gradually whisk in the warm milk until the sauce is smooth and thick.
Remove the béchamel from the heat, and stir in the egg yolks and most of the grated cheese.
In a baking dish, layer the fried eggplant and the meat sauce. Top with the béchamel sauce.
Sprinkle with the remaining cheese and bake at 180°C (350°F) for 45-60 minutes, until golden brown.
Let it cool for at least 30 minutes before serving to allow the layers to set.
Serving Suggestions
Serve warm, cut into squares.