Greek Moussaka
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Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every household. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy meat mince are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection.I have added some fresh veggies too to make this a great meal.
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Ingredients
- Chopped Chicken 200grams
- Sliced in circles brinjal/aubergine 2
- Sliced potatoes 2 medium
- Chopped garlic 6
- Chopped onions 1 big
- Chopped carrot zucchini, beans 1cup
- Tomatoes 6
- Olive oil 4tbsp
- All spice powder 1tsp
- Cinnamon powder 1/2 tsp
- Salt and pepper as required
- Grated cheese for topping 1/4 cup
- For bechemel sauce
- 6 tbsp butter
- 6 tbsp flour
- Milk 3 cups
- Salt pepper
- Nutmeg pinch
- Cheese 1/4 cup
- Egg yolks 3
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Instructions
- To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt&pepper and place in a colander for about half an hour
- Pat them dry and fry in 2tsp of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. Similarly prepare the potato slices too(optional)
- Prepare the tomato puree by boiling the whole tomatoes for 10 min. Skin starts cracking. Drain water and pour cold water. Peal the tomatoes and make a paste.
- Prepare the meat sauce for the moussaka. Heat a large pan to medium -high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the garlic and saute.
- Add the meat and saute till dry.Add the vegetables and cook till soft. Add the tomato puree and the seasonings, cinnamon, all spice, pepper, salt.
- Cover and cook till it becomes thick & most of the juices have evaporated.. Keep stirring in between. This will take about 15 min.
- Prepare the béchamel sauce for the moussaka. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste.
- Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir.
- Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette
- Assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20*20 cm). Butter the bottom and sides of the pan and layer the eggplants. Pour in the prepared filling sauce and even out. The bottom of dish pic attachedðŸËâ°
- Add a second layer of eggplants and a layer of potatoes, top with the béchamel sauce and smooth out with a spatula.
- Sprinkle with grated cheese and bake the musaka in preheated oven at 180-200C for about 40 minutes, until crust turns light golden brown. Allow the moussaka to cool down for a while before cutting into pieces.
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