Moussaka Supreme

Introduction to Moussaka

Moussaka is a classic Greek dish that has traveled and evolved over time, carrying with it the flavors and techniques of the Mediterranean. This hearty meal brings together layered eggplants, savory ground beef, and creamy béchamel sauce, creating a symphony of taste and texture that satisfies both the palate and the soul. The origins of moussaka can be traced back to the Middle East, where similar layered dishes are common, but it was the Greeks who perfected and popularized the version that we cherish today.

Ingredients

• Eggplant - 2 large, thinly sliced
• Potatoes - 3 medium, thinly sliced
• Ground beef - 500g
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Olive oil - 4 tablespoons
• Tomatoes - 400g can, crushed
• Red wine - 100ml
• Cinnamon - 1 teaspoon
• Oregano - 1 teaspoon
• Bay leaf - 1
• Salt and pepper - to taste
• Flour - 60g
• Milk - 500ml
• Butter - 60g
• Egg - 1, beaten
• Parmesan cheese - 50g, grated

Preparation

Step 1: Prepping the Vegetables

Begin by slicing the eggplant and potatoes. Sprinkle some salt over the eggplant slices and let them sit for 20 minutes to draw out any bitterness. Rinse and pat dry. Fry the potato slices in hot olive oil until golden, then set aside.

Step 2: Cooking the Meat Sauce

In a large pan, heat some olive oil and sauté the onion until translucent. Add the garlic, followed by the ground beef. Cook until browned. Pour in the red wine and allow it to evaporate. Stir in the crushed tomatoes, cinnamon, oregano, and bay leaf. Simmer for 30 minutes. Season with salt and pepper.

Step 3: Making the Béchamel Sauce

In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux. Gradually add the milk, whisking continuously until smooth and thickened. Remove from heat and let it cool slightly. Stir in the beaten egg and parmesan cheese.

Assembling and Cooking

Preheat your oven to 180°C (350°F). In a greased baking dish, layer half of the potatoes, followed by half of the eggplant, and then half of the meat sauce. Repeat the layers with the remaining potatoes, eggplant, and meat sauce. Pour the béchamel sauce over the top, smoothing it out evenly. Bake for 45-50 minutes until the top is golden and bubbly (set a cooking timer to ensure perfection).

Serving Suggestions

Allow the moussaka to cool for 15 minutes before slicing. Serve warm with a side of fresh salad and perhaps a glass of red wine to balance the richness of the dish. Enjoy your Moussaka Supreme, savoring each layer of flavors that transport you to the sunlit shores of Greece.