Kala Moussaka
Introduction to Kala Moussaka
Kala Moussaka is an exquisite dish that hails from Greece, renowned for its rich flavors and comforting texture. Traditionally, moussaka consists of layers of eggplant, ground meat, and a creamy béchamel sauce. However, our version, "Kala Moussaka," introduces additional dimensions of flavor and modern twists while maintaining the essence of this historic dish.
The history of moussaka highlights the convergence of Mediterranean and Ottoman influences. Today, Kala Moussaka is cherished as a representation of Greek culinary artistry, often enjoyed during festive gatherings or as a hearty family meal.
Ingredients
- Eggplant - 2 large
- Potatoes - 3 medium
- Olive oil - 1/4 cup
- Ground beef - 500g
- Onion - 1 large, diced
- Garlic - 3 cloves, minced
- Tomato paste - 2 tablespoons
- Red wine - 1/2 cup
- Cinnamon - 1/2 teaspoon
- Nutmeg - 1/2 teaspoon
- Salt and pepper to taste
- Butter - 4 tablespoons
- Flour - 4 tablespoons
- Milk - 3 cups
- Parmesan cheese - 1/2 cup, grated
- Breadcrumbs - 1/4 cup
- Parsley - for garnish
Preparation
Step 1: Preparing the Vegetables
Start by slicing the eggplants into 1/4 inch thick rounds. Lay them out on a tray and sprinkle with salt. This helps to remove any bitterness and excess moisture.
Peel and slice the potatoes into thin rounds. Set aside.
Step 2: Cooking the Meat Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent. Add the garlic and sauté for another minute.
Add the ground beef and cook until browned. Once browned, stir in the tomato paste, red wine, cinnamon, and nutmeg. Let the mixture simmer for about 15 minutes, allowing the flavors to meld. Season with salt and pepper.
Step 3: Roasting the Vegetables
While the meat sauce is simmering, preheat your oven to 375°F. Arrange the eggplant and potato slices on a baking sheet. Drizzle with a bit of olive oil and roast for 15-20 minutes or until slightly golden and tender.
Cooking Process
Step 1: Making the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes without browning, forming a roux. Gradually whisk in the milk, ensuring there are no lumps.
Continue to cook and stir until the sauce thickens. Stir in the grated Parmesan cheese and season with a pinch of nutmeg, salt, and pepper.
Step 2: Assembling the Moussaka
In a large baking dish, place a layer of roasted potato slices. Spread half of the meat sauce over them. Add a layer of roasted eggplant. Repeat with a second layer of meat sauce and finish with a layer of eggplant.
Pour the béchamel sauce over the top layer evenly. Sprinkle with the breadcrumbs for a crispy topping.
Step 3: Baking and Serving
Bake in the preheated oven for 40-45 minutes until the top is golden brown. Let the dish cool for at least 10 minutes before slicing, allowing it to set—this will help in serving clean slices.
Garnish with fresh parsley before serving.
To fully appreciate the textures and flavors of Kala Moussaka, pair it with a well-bodied red wine and a side of fresh Greek salad. This meal can be enjoyed at both casual and formal settings, offering both sustenance and satisfaction.