As a food enthusiast, I’ve fallen head over heels for Greek Moussaka. It’s a dish that takes a bit of time and effort but is so worth it.
First, I deal with the eggplant. I slice it into thin rounds and sprinkle salt on both sides. This helps to draw out any bitterness. I let it sit for about 30 minutes, then rinse and pat dry. I fry the eggplant slices in a little olive oil until they are golden brown and set them aside.
For the meat layer, I use ground lamb. I brown it in a pan with onions, garlic, and a blend of Greek spices like oregano, thyme, and cinnamon. It fills the kitchen with an amazing aroma. I also add in some canned tomatoes and let it simmer until the sauce thickens.
Now, it’s time to make the béchamel sauce. I start by melting butter in a saucepan. Then, I add flour and whisk it constantly to make a roux. I slowly pour in warm milk, whisking all the time to avoid lumps. I season it with salt, pepper, and a grating of nutmeg. I keep stirring until it thickens and becomes a smooth, creamy sauce.
To assemble the Moussaka, I layer the bottom of a baking dish with the fried eggplant slices. Then, I spread the meat sauce on top. I repeat the layers, ending with a final layer of eggplant. I pour the béchamel sauce over the top, making sure to cover it evenly. I sprinkle some grated Parmesan cheese on top for an extra bit of flavor.
I bake it in a preheated oven at 375°F (190°C) for about 45 minutes until the top is golden brown and bubbly. The first bite of the Moussaka is a revelation. The creamy béchamel, the savory meat, and the tender eggplant all come together in a harmony of flavors. It’s a dish that’s perfect for a family dinner or a special occasion.