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International Recipes

Greek Moussaka Recipe

26 agosto, 2024
Greek Moussaka
Index

    Ingredients

    Eggplant Layer

    • 2 large eggplants, sliced into 1/4-inch rounds
    • 1 tablespoon salt (for sweating the eggplant)
    • 1/4 cup olive oil (for brushing)
    • Salt and black pepper to taste

    Meat Sauce

    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 pound ground lamb or beef
    • 1 can (14.5 ounces) diced tomatoes
    • 2 tablespoons tomato paste
    • 1/2 cup red wine (optional)
    • 1 teaspoon ground cinnamon
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 1/4 cup chopped fresh parsley

    Béchamel Sauce

    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 cups milk, warmed
    • 1/4 teaspoon ground nutmeg
    • Salt and black pepper to taste
    • 1/2 cup grated Parmesan cheese
    • 1 large egg, beaten

    Assembly

    • 1/2 cup breadcrumbs
    • 1/2 cup grated Parmesan cheese (for topping)

    Instructions

    Preparing the Eggplant

    1. Place the eggplant slices in a colander and sprinkle with 1 tablespoon of salt. Let sit for 30 minutes to sweat out excess moisture.
    2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
    3. Preheat the oven to 400°F (200°C).
    4. Arrange the eggplant slices on a baking sheet and brush both sides lightly with olive oil. Season with salt and black pepper.
    5. Roast in the preheated oven for 20-25 minutes, turning halfway through, until tender and golden brown. Remove from the oven and set aside.

    Making the Meat Sauce

    1. Heat olive oil in a large skillet over medium heat.
    2. Add the chopped onion and sauté until translucent, about 5-7 minutes.
    3. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
    4. Add the ground lamb or beef to the skillet. Cook until browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
    5. Stir in the diced tomatoes, tomato paste, and red wine (if using). Cook for 2-3 minutes until the mixture starts to simmer.
    6. Add the ground cinnamon, dried oregano, ground allspice, ground black pepper, and salt. Simmer for 20-25 minutes, until the sauce thickens.
    7. Stir in the chopped fresh parsley. Remove from heat and set aside.

    Making the Béchamel Sauce

    1. Melt the butter in a medium saucepan over medium heat.
    2. Add the flour and whisk continuously for about 2 minutes until the mixture is smooth and lightly golden.
    3. Gradually pour in the warmed milk, whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
    4. Stir in the ground nutmeg, salt, black pepper, and grated Parmesan cheese. Remove from heat.
    5. Allow the sauce to cool slightly before stirring in the beaten egg. Mix well to combine.

    Assembling the Moussaka

    1. Preheat the oven to 375°F (190°C).
    2. Grease a 9×13-inch baking dish and sprinkle the bottom with breadcrumbs.
    3. Arrange a layer of roasted eggplant slices on the bottom of the dish.
    4. Spread the meat sauce evenly over the eggplant layer.
    5. Arrange another layer of roasted eggplant slices over the meat sauce.
    6. Pour the béchamel sauce over the top layer of eggplant, spreading it out evenly.
    7. Sprinkle the top with grated Parmesan cheese.

    Baking the Moussaka

    1. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and bubbly.
    2. Allow the moussaka to cool for 15-20 minutes before serving to help it set.

    Serving the Moussaka

    1. Cut the moussaka into squares and serve warm.
    2. Garnish with additional chopped fresh parsley if desired.

    Tips and Tricks

    Preparing in Advance

    You can prepare the moussaka a day ahead, assemble it, and refrigerate it before baking. This allows the flavors to meld together and makes meal prep easier.

    Adding Vegetables

    For a variation, you can add a layer of sautéed zucchini or potatoes between the eggplant layers for added flavor and texture.

    Freezing Instructions

    Moussaka can be frozen. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.

    Nutritional Information

    • Calories: 500 per serving
    • Protein: 25g
    • Carbohydrates: 30g
    • Fat: 30g
    • Fiber: 5g
    • Sugar: 10g
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