Moussaka is a quintessential dish that captures the essence of Greek cuisine. This beloved casserole is known for its harmonious layers of flavour, combining tender aubergine, hearty minced meat, and a creamy béchamel sauce. Each bite is a testament to the richness of Mediterranean cooking, offering a comforting and satisfying experience that’s hard to resist.
The Ingredients
Moussaka’s rich flavour profile starts with its primary ingredients. At its heart are layers of aubergine, which are typically sliced and either fried or baked until tender. Ground lamb or beef provides the robust meat layer, seasoned with a blend of onions, garlic and spices. These include such as cinnamon, allspice, and oregano, reflecting the dish’s Middle Eastern influences.
Serving Suggestions
Moussaka is a hearty dish that pairs beautifully with simple sides. A fresh Greek salad, with crisp cucumbers, ripe tomatoes, Kalamata olives and feta cheese offers a refreshing counterpoint. Another superb side is a side of crusty bread is perfect for mopping up any leftover sauce. For a lighter accompaniment, consider steamed green beans or a lightly dressed arugula salad.
Wine Pairings
Choosing the right wine can elevate the moussaka experience. A robust red wine like a Greek Xinomavro or Agiorgitiko complements the dish’s rich flavours. These go particularly well with their bold tannins and dark fruit notes. Alternatively, a smooth Merlot or a spicy Syrah can also work well, providing a balance to the meat and the creamy béchamel. For white wine lovers, a full-bodied Chardonnay, with its hints of oak and butter, can mirror the creaminess of the béchamel sauce and provide a pleasing contrast to the spiced meat layer.
In essence, moussaka is more than just a meal; it’s a culinary journey through the flavours of Greece, perfect for family gatherings or special occasions. Whether paired with a refreshing salad or a robust red wine, this dish promises a satisfying and memorable dining experience.
Moussaka
Moussaka is a lovely Greek dish that is both traditional and full of flavour.
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Servings: 6 people
Calories: 962kcal
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs ground lamb
- 1/2 cup onion chopped
- 1/2 cup white wine or water
- 3 tbsp tomato paste
- 2 tbsp parsley chopped
- 3 lbs eggplant aubergine
- 6 tbsp olive oil
- 1 cup breadcrumbs
- 1/2 cup Pecorino cheese grated
- 3 tbsp unsalted butter melted
- ground black pepper to taste
- salt to taste
Bechamel Sauce
- 6 tbsp unsalted butter
- 8 tbsp flour
- 1 litre milk
- 1 tsp nutmeg ground
- salt
Instructions
- Heat the 2 tablespoons of olive oil in a large skillet over moderate heat.2 tbsp olive oil
- Add the chopped meat and onion and brown, stirring frequently to crumble the meat.1 1/2 lbs ground lamb, 1/2 cup onion
- Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil.1/2 cup white wine, 3 tbsp tomato paste, 2 tbsp parsley, salt, ground black pepper
- Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced.
- Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and arrange on baking sheets.3 lbs eggplant
- Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender.6 tbsp olive oil
- Arrange half the eggplant slices in the bottom of a medium-sized baking dish.
- Sprinkle with half the bread crumbs.1 cup breadcrumbs
- Spread the meat mixture over the eggplant, followed by half the Parmesan.
- For the Béchamel Sauce: Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown. Add the milk and stir, making sure to dissolve any lumps that have formed. Heat, stirring frequently, until the sauce boils and becomes thick. Add the salt, pepper, and nutmeg.ground black pepper, 8 tbsp flour, 1 litre milk, 1 tsp nutmeg, salt, 6 tbsp unsalted butter
- Add another layer of eggplant, followed by the béchamel.
- Sprinkle the remaining Parmesan and bread crumbs on top, and drizzle with the melted butter. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned1/2 cup Pecorino cheese, 3 tbsp unsalted butter
Notes
Classic Greek recipe that never goes out of style. Serve with a simple green salad for a memorable meal.
Nutrition
Calories: 962kcal | Carbohydrates: 60g | Protein: 33g | Fat: 64g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 119mg | Sodium: 665mg | Potassium: 1082mg | Fiber: 12g | Sugar: 11g