Outrageously Delicious Greek Moussaka (Print Version)
# Ingredients:
→ Main Components
01 -
60 ml olive oil
02 -
1/2 teaspoon ground cinnamon
03 -
2 large eggplants
04 -
500 g ground lamb or beef
05 -
3 cloves garlic, minced
06 -
1 large onion, finely chopped
07 -
2 tablespoons tomato paste
→ Béchamel Sauce
08 -
1/4 teaspoon ground nutmeg
09 -
Salt, to taste
10 -
500 ml whole milk
11 -
60 g unsalted butter
12 -
60 g plain flour
→ Finishing
13 -
50 g grated Kefalotyri or Parmesan cheese
# Instructions:
01 -
Pop the dish in an oven set to 175°C for about 45 minutes. You're looking for a bubbly, nice golden crust up top.
02 -
Dry off eggplant slices with some kitchen towel. Start by laying half your eggplants at the bottom of a deep baking dish. Spread all the meat mix over that, lay on the rest of the eggplants, pour the béchamel all over to cover everything, and finish with that cheese on top.
03 -
In a pot, get your butter melted. Whisk in all the flour until there aren't any clumps. Slowly add in your milk, keep whisking, and let it cook over medium heat till it thickens up. Drop in some salt and nutmeg for flavor.
04 -
Stir the tomato paste and cinnamon into your cooked meat. Make sure everything's mixed, then season with salt and pepper. Turn the heat down and let it go for 10 more minutes.
05 -
Pour olive oil into a big pan and set it over medium heat. Let those onions and garlic soften up first. Then toss in the ground lamb or beef and cook until it goes brown.
06 -
Chop your eggplants into 6 mm rounds. Sprinkle them with salt to help pull out any bitterness and set them aside for about 30 minutes.
# Notes:
01 -
Let that casserole sit for at least 15 minutes before cutting. It helps keep those layers together and makes it taste even better.