March 22, 2023

Moussaka (Aubergine gratin with minced meat)

A traditional Greek recipe for moussaka, a gratin of eggplant, minced meat and béchamel sauce. Perfect for a family meal or a special occasion, this tasty, comforting dish will transport you straight to Greece.

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Prep Time 45

Cook Time 1 15

Total Time 2

Course Main course

Cuisine Ελληνικά

Servings people

Calories 400 kcal

Equipment

1 grand bol to mix
1 poêle
1 plat à gratin approx. 23 cm x 33 cm
1 casserole
1 fouet
1 pinceau de cuisine

Ingredients

2-3 eggplant (about 800g) thinly sliced
500 gr minced meat (lamb or beef)
1 medium onion finely chopped
2 pods second chopped
400 gr crushed peeled tomatoes (1 box)
60 gr tomato paste
125 ml red wine
1 T to c. ground cinnamon
1 T to c. nutmeg ground
2 T to s. fresh parsley chopped
80 gr grated cheese (parmesan or kefalotyri)
4 eggs
60 gr butter
60 gr flour
500 ml hot milk
3 T to s. olive oil
this
pepper
breadcrumbs

Instructions

Preheat oven: Preheat your oven to 180°C (350°F).
Prepare the eggplants: Sprinkle the eggplant slices with salt and leave to drain for 30 minutes. Rinse and dry with paper towels.
Cook the eggplants: Heat 2 tbsp. to s. of olive oil in a frying pan and cook the eggplant slices until golden brown on both sides. Drain on paper towels.
Prepare the meat sauce: In the same pan, heat 1 tbsp. to s. of olive oil and sauté the onion and garlic until translucent. Add the ground meat and cook until golden brown. Add the crushed tomatoes, tomato paste, red wine, cinnamon, nutmeg, salt and pepper. Simmer for 20 minutes. Add the fresh parsley and mix well.
Prepare the béchamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and mix well to form a roux. Pour in the hot milk a little at a time, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Remove from heat and let cool slightly before adding 3 beaten eggs and half the grated cheese. Mix well.
Assemble the moussaka: In a large gratin dish, arrange a layer of eggplants, then a layer of meat sauce. Repeat until all ingredients are used up, finishing with a layer of eggplants. Pour the béchamel sauce over the top and sprinkle with breadcrumbs and the remaining grated cheese.
Bake: Bake for approximately 45 minutes to 1 hour, or until the top is golden and crisp.
Let cool: Let the moussaka cool slightly before serving to allow the filling to firm up.

Nutrition

Serving: 300grCalories: 400kcal

Keyword béchamel sauce, eggplant gratin, Greek cuisine, minced meat, Moussaka

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Discover the Delights of Greek Moussaka

Moussaka is one of the most emblematic dishes of Greek cuisine. With its layers of eggplant, minced meat and creamy béchamel, this dish is a real explosion of flavors. Perfect for a family meal or a special occasion, moussaka will transport you straight to Greece.

The History of Moussaka

Moussaka has its origins in Mediterranean cuisine, with Turkish and Arabic influences. In Greece, the recipe was popularized in the early 20th century by chef Nikolaos Tselementes, who added béchamel sauce to make it a unique and sophisticated dish.

Essential Ingredients

Moussaka consists mainly of eggplant, minced meat (usually lamb or beef), tomatoes, onions and a béchamel sauce. Spices like cinnamon and nutmeg add a unique depth of flavor, while the grated cheese au gratin on top adds an indulgent touch.

Preparing Moussaka

To make a successful moussaka, it is essential to prepare each layer well. Eggplants must be salted beforehand and drained to remove excess moisture. Ground meat is cooked with tomatoes and spices to develop a rich flavor. The béchamel sauce, creamy and velvety, is the key to a successful moussaka.

Nutritional Contributions of Moussaka

Moussaka is a rich source of protein, vitamins and minerals. Eggplants provide fiber and antioxidants, while ground meat provides high-quality protein. Béchamel, although high in calories, adds a creamy texture that makes this dish irresistible.

Tasting and Accompaniment

Moussaka is served hot, accompanied by a fresh Greek salad or grilled vegetables. It can be served as a main course for a hearty meal. A glass of Greek red wine like Nemea or a dry white wine like Assyrtiko goes perfectly with this dish.

Regional Variants

Each region of Greece has its own version of moussaka. For example, some recipes include potatoes in addition to eggplant, or use zucchini for a lighter variation. These regional variations demonstrate the richness and diversity of Greek cuisine.

Conservation Tips

Moussaka keeps well in the refrigerator for 3 to 4 days. It can also be frozen before or after cooking. To reheat it, it is preferable to use an oven to achieve the crispy texture of the béchamel au gratin.

Culinary Experience in Greece

Enjoying moussaka in Greece, whether at a local taverna or homemade, is an authentic culinary experience. The freshness of the ingredients and traditional know-how make each bite unforgettable.

Moussaka and Greek Culture

Moussaka is much more than just a dish; it embodies the spirit of Greek cuisine, with its emphasis on fresh ingredients, authentic flavors and conviviality. It is often prepared during large family gatherings, parties and celebrations. Sharing a moussaka is a way to strengthen bonds and celebrate the richness of Greek culture.

Moussaka, with its rich layers and varied flavors, is a true celebration of Greek cuisine. Whether you prepare it at home or enjoy it in Greece, this dish will bring a touch of authenticity and tradition to your table.

| Mediterranean cuisine |

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