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.

Video

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 much more than just a dish in Greece; it’s a culinary emblem that tells the story of a nation.
This traditional dish, composed of layers of melting eggplant, savory minced meat and creamy béchamel sauce, embodies the essence of Greek cuisine.
Moussaka is served on special family occasions, but also in Greek taverns, where it is cherished for its rich, comforting taste.

The History of Moussaka: A Dish Heir to the Mediterranean

The origins of moussaka are deeply rooted in Mediterranean culture, blending Turkish, Arab and Greek influences.
It was in the early 20th century that Greek chef Nikolaos Tselementes transformed moussaka by incorporating the French-inspired béchamel sauce, creating the version of moussaka we know today.
This culinary innovation not only enriched the texture of the dish, but also established moussaka as a staple of the modern Greek table.

Essential Ingredients: A Harmony of Flavors

Moussaka is based on simple but high-quality ingredients that complement each other to create a harmonious dish.
Eggplant, traditionally grilled or fried, is the star ingredient.
Minced meat, often lamb or beef, is cooked with fresh tomatoes, onions and spices such as cinnamon and nutmeg, which add aromatic depth.
A rich, velvety béchamel sauce crowns the dish, while grated cheese au gratin on top adds a crisp, gourmet touch.

Preparing Moussaka: A Culinary Art

Preparing moussaka takes time and patience, but each step is essential to the success of this dish.
The eggplants are first prepared to remove their bitterness, then fried until golden brown.
The meat is simmered with tomatoes and spices to develop intense flavors.
Finally, the béchamel sauce, made from milk, butter and flour, is spread in a generous layer before the final baking in the oven.
The result is a dish of multiple textures and flavors, satisfying with every bite.

The nutritional benefits of Moussaka: a nourishing dish

Despite its richness, moussaka has notable nutritional benefits.
The eggplants are an excellent source of fiber and antioxidants, while the meat provides high-quality protein.
The bechamel sauce, although calorific, contributes to satiety, making moussaka a comforting and nourishing dish, ideal for family meals or special occasions.

Moussaka Tasting: A Feast for the Senses

Moussaka is best served hot, when the flavors are at their peak.
It is often accompanied by a fresh Greek salad of tomatoes, cucumbers, olives and feta, or grilled vegetables.
To enhance this dish, a Greek red wine such as Nemea or a dry white wine such as Assyrtiko is recommended.
This marriage of flavors and textures makes moussaka a veritable feast for the senses.

Regional Variations of Moussaka: Culinary Diversity

While the classic version of moussaka is the most widespread, each region of Greece adds its own personal touch.
In Macedonia, for example, potatoes are sometimes added to the dish, while in the Aegean islands, lighter variants are made with zucchini instead of eggplant.
These variations illustrate the richness of Greek cuisine and the ability of this dish to adapt to local tastes.

Storage tips: Prolonging the pleasure

Moussaka keeps well in the refrigerator for 3 to 4 days. For longer preservation, it can be frozen, either before or after cooking.
To reheat, use an oven rather than a microwave to preserve the crispy texture of béchamel gratinée.
So you can enjoy this emblematic dish even days after preparation.

Culinary Experience in Greece: A Gustatory Journey

For an authentic culinary experience, there’s nothing like enjoying moussaka in Greece.
Whether in a traditional taverna or in a local home, this dish is a true tribute to Greek culture and gastronomy.
The freshness of local ingredients, combined with ancestral know-how, makes every mouthful a gustatory voyage to the heart of the Mediterranean.

Moussaka and Greek Culture: A Symbolic Dish

Moussaka is not just a dish, but a symbol of the conviviality and sharing that characterize Greek culture.
It is often prepared for large family gatherings, religious feasts or celebrations, where it is shared with friends and family.
Moussaka embodies the spirit of Greek cuisine, with its focus on fresh ingredients, authentic flavors and generous hospitality.
To share a moussaka is to celebrate Greece’s culinary heritage and perpetuate a tradition that goes back centuries.

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