Moussaka
Main
Ingredients
5-6 medium eggplants (about 5-6 pounds)
seasalt
olive oil
4 medium onion chopped
2.5 lbs ground beef (or lamb)
3 cups ripe tomatoes (or canned tomatoes) chopped
3 cloves garlic minced
6-8 whole cloves
.5 tsp ground cinnamon (or 1" stick)
1/8 tsp ground allspice
2 bay leaves
1 cup kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup breadcrumbs
.5 cup dry red wine
3 tbsp tomato paste
fresh ground pepper
6 cups béchamel sauce
Description
Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.
Prep Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Note: There are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
Notes: In Greece, Moussaka is most often made with ground beef. Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the béchamel sauce and cook. It can also be completely cooked and cooled, then frozen and reheated.
Pic from kochrezepte.de
Directions
Build the Moussaka from the bottom up::
PREPARE EGGPLANT:
Wash eggplants and trim off stems.
Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices.
Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft.
Remove and set aside to cool.
PREPARE MEAT SAUCE:
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.
Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.
When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
PREPARE BECHAMEL SAUCE:
While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.
Preheat the oven to 350°F (180°C).
BUILD THE MOUSSAKA:
Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs.
Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top.
Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.
Preheat the oven to 350°F (180°C).
Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.