Moussaka
Classic Greek moussaka — juicy layers of fried eggplant and fragrant meat ragù with cinnamon and dry wine, topped with a delicate baked béchamel.
Ingredients
- eggplants3 pcs
- onion2 pcs
- garlic2 cloves
- beef mince500 g
- tomato paste100 g
- oil5 tbsp
- dry wine150 ml
- cinnamon0.5 tsp
- dried oregano1 tsp
- salt1 to taste
- black pepper1 to taste
- milk500 ml
- butter50 g
- flour50 g
- egg1 pcs
- nutmeg0.25 tsp
Instructions
Cut the eggplants into rounds about 1 cm thick, salt them generously and leave in a colander for 20-25 minutes to draw out excess moisture and bitterness.
Rinse the salt off the eggplants, pat dry with a paper towel and fry in oil on both sides until golden brown; transfer to a paper towel to drain off excess oil.
In the same pan, sauté the chopped onion in oil until translucent, add the garlic and ground beef; breaking up any lumps with a fork, cook until the meat loses its pink color.
Pour in the wine and let it reduce for 2 minutes, then add the tomato paste, cinnamon, oregano, salt and black pepper to taste; simmer over low heat for 20-25 minutes until the sauce thickens.
For the béchamel, melt the butter, stir in the flour and cook, stirring constantly, for 1-2 minutes; pour in the warm milk in a thin stream and cook over medium heat, stirring constantly, until it reaches the consistency of a thick cream.
Remove the béchamel from the heat, let it cool slightly and stir in the beaten egg, nutmeg and salt to taste.
In a baking dish, arrange half of the eggplants, top with the meat ragù, then the remaining eggplants, and spread the béchamel evenly over the top.
Bake in a preheated 180°C oven for about 45 minutes, until the top turns golden brown.
Let the moussaka rest for 15 minutes before slicing so the layers can set.
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