Eggplant moussaka is a comforting, layered dish filled with rich flavors and heartwarming textures. This beloved Mediterranean dish is perfect for gatherings or cozy family dinners, offering a delicious combination of savory ingredients that bring joy to the table. Here’s a step-by-step guide to create a soul-warming eggplant moussaka from scratch.
1. Ingredients Needed:
– 3 medium-sized eggplants
– 500g ground beef or lamb
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 2 cups tomato puree
– 1 tsp ground cinnamon
– 1 tsp dried oregano
– 3 tbsp olive oil
– Salt and pepper to taste
– 1 cup grated Parmesan or Kefalotyri cheese
– 1½ cups milk
– 3 tbsp all-purpose flour
– 3 tbsp butter
– 2 egg yolks
– Nutmeg for seasoning
2. Preparing the Eggplants:
Begin by slicing the eggplants into half-inch thick rounds. Sprinkle them generously with salt and set aside for about 30 minutes to draw out any bitterness. Once ready, rinse and pat them dry. Brush the slices lightly with olive oil, and roast or grill them until golden and tender.
3. Cooking the Meat Sauce:
Heat olive oil in a pan and sauté the chopped onion until translucent. Add the minced garlic and cook briefly until fragrant. Introduce the ground meat, breaking it up with a spoon and cooking until browned. Stir in the tomato puree, cinnamon, and oregano, and season with salt and pepper. Let the sauce simmer on low heat for 15–20 minutes until thickened and aromatic.
4. Making the Bechamel Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2–3 minutes until it forms a smooth paste. Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens. Remove from heat, and once slightly cooled, mix in the egg yolks and a pinch of nutmeg. Stir well to combine.
5. Assembling the Moussaka:
Preheat your oven to 375°F (190°C). In a baking dish, layer the roasted eggplants as the base, followed by the meat sauce. Repeat the layers until all ingredients are used, finishing with a final layer of bechamel sauce. Sprinkle the grated cheese generously over the top.
6. Baking the Moussaka:
Bake the dish in the preheated oven for 40–45 minutes until the top is golden and bubbling. Let the moussaka rest for 10–15 minutes before slicing to allow the layers to set beautifully.
Eggplant moussaka is not just a dish; it’s an experience—a heartwarming embrace in every bite. Serve it with a crisp green salad or crusty bread to complete the meal. Enjoy the warmth and love it brings to your table.
