Moussaka

Moussaka is a traditional dish of Greek and Mediterranean cuisine. It is a dish based on aubergines and minced meat, often lamb or beef, but it can also be prepared with pork or veal. There are also vegetarian versions of moussaka, which replace the meat with lentils or tofu.

Moussaka is prepared with slices of fried or grilled aubergine, which are then layered with minced meat, tomatoes, onions and herbs, such as oregano and cinnamon. This preparation is then covered with a béchamel sauce and baked au grtin. The end result is a hot, tasty and creamy dish, often served in individual portions.

Moussaka is a popular dish throughout Greece and in other Mediterranean countries such as Turkey and Egypt, where it is also prepared with regional variations. In Greece, moussaka is often served with salads, pita bread and tzatziki.

As well as being a delicious dish, moussaka is also an important source of protein, fibre and vitamins. The aubergines are rich in nutrients such as vitamin K, manganese and folic acid, while the minced meat provides protein and essential amino acids. However, due to the high fat content of the bechamel sauce and meat, moussaka ca be high in calories and should be eaten in moderation as part of a balanced diet.

However, if you are on holiday in Greece, you should definitely try this tasty dish!

Traditional Greek moussaka recipe for about 6 people :

3-4 medium aubergines
1 medium onion, finely chopped
2-3 crushed garlic cloves
500g minced meat (lamb or beef)
400g of crushed tomatoes
1/2 cup of olive oil
1/2 teaspoon ground cinnamon
1 tablespoon dried oregano
salt and pepper

1/2 cup breadcrumbs
1/2 cup grated cheese (preferably Kefalotyri or Pecorino)
4 cups of béchamel sauce (see below)
For the béchamel sauce :
4 cups of milk
6 tablespoons butter
6 tablespoons flour
1 pinch of ground nutmeg
Salt and pepper

Instructions :

Preheat your oven to 180°C.
Cut the aubergines into 1cm thick slices. Sprinkle them with salt and leave them to rest for about 30 minutes to remove excess water.
Rinse the aubergine slices under cold water and dry them with kitchen paper.
Heat the olive oil in a large frying pan over medium-high heat. Fry the aubergine slices until golden on both sides. Drain on paper towels.
In the same pan, fry the onion and garlic until soft. Add the minced meat and cook until golden. Then add the chopped tomatoes, cinnamon, oregano, salt and pepper. Simmer for about 15 minutes.
Place a layer of fried aubergine in an ovenproof dish, followed by a layer of minced meat. Repeat, alternating layers, until all ingredients are used. Finish with a layer of aubergines.
Prepare the béchamel sauce: in a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for 2-3 minutes until the mixture becomes foamy. Then add the milk a little at a time, whisking constantly to avoid lumps. Add the nutmeg, salt and pepper and simmer over low heat for about 10 minutes, stirring occasionally, until the sauce thickens.
Pour the béchamel sauce over the top of the moussaka. Sprinkle with breadcrumbs.