Certainly! Moussaka is a delicious Mediterranean dish with layers of eggplant, minced meat (usually lamb or beef), and a rich tomato sauce, topped with a creamy béchamel sauce. Here’s a basic recipe for moussaka:
Ingredients:
For the Moussaka:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for sprinkling on eggplant slices
- Olive oil, for brushing eggplant slices
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) ground lamb or beef
- 1 can (14 oz/400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and nutmeg, to taste
- 2 large eggs, beaten
Instructions:
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into rounds, sprinkle with salt, and let them sit for about 30 minutes to draw out bitterness. Rinse and pat them dry.
- Brush the eggplant slices with olive oil and roast them in the oven until golden brown, about 20 minutes.
- In a large skillet, sauté the chopped onion and minced garlic until softened. Add the ground meat and cook until browned.
- Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.
- In a separate saucepan, prepare the béchamel sauce. Melt butter, stir in flour, and cook for 1-2 minutes. Gradually whisk in milk until smooth. Season with salt and nutmeg, and cook until thickened. Remove from heat and let it cool slightly.
- Beat the eggs and slowly whisk them into the béchamel sauce.
- In a baking dish, layer half of the roasted eggplant slices, followed by the meat sauce. Repeat the layers, finishing with a layer of eggplant.
- Pour the béchamel sauce over the top, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the moussaka is set.
- Allow it to cool for a bit before slicing and serving.
Enjoy your homemade moussaka!
