Sundaland Recipes

Moussaka is a delightful layered dish hailing from the beautiful Mediterranean region, is a culinary pleasure that has captivated taste buds for centuries. Moussaka is a delightful layered dish that combines tender eggplant, ground meat (traditionally lamb), aromatic spices, and a luscious bechamel sauce. 
Moussaka's origins can be traced back to the Middle East, Greece, and the Balkans. It is a dish that embodies the rich culinary heritage of the Mediterranean region. Each country has its own unique interpretation of Moussaka, adding diverse flavors and ingredients to this beloved dish. Whether it's the eggplant-based version from Greece or the potato-based variation from the Balkans, Moussaka has become a symbol of cultural pride and a testament to the region's vibrant culinary traditions.Moussaka is a harmonious blend of various ingredients that come together to create a symphony of flavors and textures. Imagine sinking your fork into the delicate layers of roasted eggplant, generously enveloped with a hearty meat filling. Traditionally, lamb is used, but variations with beef or even vegetarian options have emerged over time. The meat is infused with garlic, onions, and a medley of fragrant herbs like oregano and cinnamon, which elevate the dish to new heights of culinary excellence. 

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:02 Hour
Suitable:Halal
Category:Snack
Origin:Greece, Mideast, Balkans
Serving:6 Person
Tags:Hearty, Medley, Fusion

Nutrifacts:370 calories
  22 grams fat

Rating:4.5 

No discussion of Moussaka would be complete without mentioning the luscious bechamel sauce that crowns this culinary masterpiece. Creamy yet slightly tangy, this velvety sauce adds a touch of richness to the dish. Made with butter, flour, milk, and a hint of nutmeg, the bechamel sauce blankets the layers of Moussaka, creating a delectable fusion of flavors that will leave you craving for more. 

Ingredients:

• 2 large eggplants
• Salt
• Olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 pound (450g) ground lamb (or beef)
• 1 can (14 oz/400g) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup (240ml) bechamel sauce
• 1/2 cup (50g) grated Parmesan cheese
• For the Bechamel Sauce:
• 4 tablespoons unsalted butter
• 1/4 cup (30g) all-purpose flour
• 2 cups (480ml) milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Start by slicing the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for 30 minutes to remove excess moisture. Rinse the salt off and pat them dry with a paper towel.
2. Preheat your oven to 400°F (200°C). Drizzle some olive oil on a baking sheet and place the eggplant slices in a single layer. Roast them for about 25 minutes, or until they turn golden brown. Set them aside.
3. In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
4. Add the ground lamb to the skillet and cook until it is browned and cooked through. Drain any excess fat if necessary.
5. Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, ground nutmeg, salt, and pepper. Allow the mixture to simmer for 15-20 minutes, letting the flavors meld together.
6. While the lamb mixture simmers, prepare the bechamel sauce. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute until it forms a paste-like consistency (roux).
7. Gradually whisk in the milk, ensuring there are no lumps. Cook the sauce until it thickens and comes to a gentle simmer. Remove from heat and season with ground nutmeg, salt, and pepper.
8. Now it's time for the delicious layering. In a baking dish, place half of the roasted eggplant slices in the bottom. Spoon the lamb mixture evenly over the eggplant.
9. Add a layer of the remaining eggplant slices on top of the lamb, then pour the prepared bechamel sauce over everything. Sprinkle the grated Parmesan cheese generously on top.
10. Bake the Moussaka in the preheated oven for 35-40 minutes, or until it becomes golden brown and bubbly.
11. Once cooked, remove the Moussaka from the oven and let it cool for a few minutes before serving.
12. Slice and serve portions of this savory delight alongside a fresh salad for a complete Mediterranean meal.