moussaka
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Moussaka is a layered dish popular in the Eastern Mediterranean, Balkans, and the Middle East, with the most well-known version originating from Greece. It typically consists of layers of eggplant or potato, minced meat, and a topping of béchamel sauce or egg custard, which is then baked in the oven. The minced meat is usually lamb or beef, and is often cooked with tomatoes, onions, and spices. Variations of moussaka are found throughout the Mediterranean region, with ingredients and preparation methods differing by country.
Recipe
Ingredients:
3 large aubergines
Salt
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 pound minced lamb
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 cup red wine
1 can (14 oz) chopped tomatoes
2 tablespoons chopped fresh parsley
Freshly ground black pepper
2 cups béchamel sauce
1/2 cup grated Parmesan cheese
Instructions:
Slice the aubergines and sprinkle with salt. Set aside for 30 minutes, then rinse and pat dry with kitchen paper.
Preheat the oven to 180°C/350°F.
Heat the olive oil in a large pan and sauté the onion and garlic until soft.
Add the minced lamb to the pan and brown over a high heat for 5 minutes.
Add the cinnamon, oregano, red wine and tomatoes to the pan. Stir well, then simmer for 20 minutes.
Stir in the parsley and season with salt and pepper.
Arrange a layer of aubergine slices in the base of a large ovenproof dish. Spoon over half the meat mixture, then arrange another layer of aubergine on top. Spoon over the remaining meat mixture and finish with a final layer of aubergine.
Pour the béchamel sauce over the aubergine and meat layers, making sure the entire surface is covered.
Sprinkle the grated Parmesan over the top.
Bake in the preheated oven for about 45 minutes, or until golden and bubbling.
Let the moussaka stand for a few minutes before serving.