Moussaka Bliss

Moussaka is a quintessential dish from the Mediterranean region, a layers of rich flavors hailing from Greece. This hearty dish combines perfectly seasoned eggplants, succulent ground lamb, and a creamy béchamel sauce, creating a blissful meal perfect for any occasion. The origins of moussaka can be traced back to the Levant, and it was brought to Greece where it gained widespread recognition for its delightful taste and comforting qualities.

Ingredients

• 3 large eggplants, sliced into rounds
• Olive oil for frying
• 500g ground lamb
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp cinnamon
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 can (400g) diced tomatoes
• 1/4 cup red wine
• Salt and pepper to taste
• Béchamel sauce (see below for ingredients and preparation)
• Grated cheese of choice, such as parmesan or kefalotyri

Béchamel Sauce Ingredients

• 50g butter
• 50g all-purpose flour
• 500ml milk
• Pinch of nutmeg
• Salt and pepper to taste
• 1 beaten egg

Preparation

Step 1: Preparing the Eggplants

1. Slice the eggplants into rounds and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
2. Rinse the slices and pat them dry.
3. Heat olive oil in a large frying pan over medium heat. Fry the eggplant slices until golden brown on each side. Set aside on paper towels to drain excess oil.

Step 2: Making the Meat Sauce

1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until they are soft and translucent.
2. Add the ground lamb to the skillet, breaking it up with a spoon as it cooks until it's browned.
3. Season with cinnamon, oregano, salt, and pepper.
4. Add the tomato paste and cook for a minute to caramelize slightly.
5. Pour in the red wine and allow it to reduce.
6. Add the canned tomatoes and simmer the sauce for 20 minutes until thickened.

Step 3: Preparing the Béchamel Sauce

1. Melt the butter in a saucepan over medium heat.
2. Stir in the flour to create a roux, cooking for a couple of minutes.
3. Gradually whisk in the milk and continue to whisk until the sauce thickens and smoothens.
4. Season with a pinch of nutmeg, salt, and pepper.
5. Remove from heat and allow to cool slightly before stirring in the beaten egg. Set aside.

Assembling and Cooking Moussaka

1. Preheat your oven to 180°C (350°F).
2. In a large baking dish, layer half of the eggplants in the bottom.
3. Spread the meat sauce evenly over the eggplants.
4. Top with another layer of the remaining eggplants.
5. Pour the béchamel sauce over the top, spreading it evenly.
6. Sprinkle grated cheese on top.
7. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and bubbly. Use a cooking timer to ensure perfect timing.

Serving Suggestions

Allow the moussaka to cool slightly before cutting into it, as this will make serving easier. Accompany your moussaka bliss with a fresh green salad and some crusty bread for a complete meal. Pair it with a glass of red wine or a refreshing white wine for added delight. Enjoy this hearty dish with family and friends, embracing the rich flavors and aromas that are truly Mediterranean.