Moussaka Recipe | The Recipe Critic

Moussaka is a hearty, scrumptious dish good for an important day or a weeknight meal. When you’ve by no means tried it earlier than, you’re in for a deal with! It’s made with layers of eggplant, potatoes, meat sauce, and bechamel sauce, and baked till the crust is golden brown. Everybody on the dinner desk can be blown away!

Though moussaka is a typical Greek dish, it’s levantine in origin with Arab influences! Just a few comparable recipes that I do know you’ll love: baba ganoush, shakshuka, and of course- hummus!

What’s Moussaka?

Get able to journey to the japanese Mediterranean! When you’ve by no means had it earlier than, Moussaka is a mouthwatering dish that mixes layers of savory goodness. I’m speaking tender eggplant slices, seasoned floor beef, and creamy béchamel sauce, all baked to perfection.

This dish hails from the Levant area, however its fashionable type, with the long-lasting béchamel, was refined by a Greek chef (thanks, Nikolaos Tselementes!) within the Nineteen Twenties. It’s a hearty and flavorful meal, good for each particular events and informal weeknight meals.

Ingredient Checklist

Under are all the elements for the Greek model of moussaka. The flavour and texture they create is out of this world! See the recipe card beneath for actual measurements.

Greens:

• Eggplant: The star of the present! Slice them skinny, fry them golden, and layer them for a melt-in-your-mouth texture. Eggplant is a superb vegetable to work with. It absorbs the flavour of no matter you’re cooking it in!
• Potatoes: One other base layer, including tender, scrumptious starchiness.

Meat Sauce:

• Floor Beef: Lean floor beef is the primary protein supply on this moussaka recipe. Be happy to make use of lamb for a conventional twist!
• Tomatoes: Diced tomatoes and tomato paste create a tangy and hearty base for the sauce.
• Onions & Garlic: Add savory taste and aromatics.
• Spices: I used a mixture of cinnamon, oregano, salt, and pepper!
• Purple Wine Vinegar: Provides a contact of acidity and in addition deglazes the pan for further taste.

Bechamel Sauce:

• Butter & Flour: The bottom of this creamy sauce.
• Milk: Warmed milk will get whisked in, so the bechamel is sweet and creamy.
• Egg Yolks: Add richness and assist bind the sauce for a velvety end.
• Nutmeg & Parmesan: A pinch of nutmeg provides heat, whereas parmesan cheese brings salty depth and a golden gratin crust. SO good!

Different Requirements:

• Olive Oil: For frying the greens in and including earthiness to the moussaka general.
• Contemporary Parsley: For a completion!

The best way to Make Moussaka

This recipe is prep-heavy, but it surely’s so value it! All the hearty layers are what makes moussaka so good.

Put together the Greens

1. Wash and Slice: Wash your eggplants and potatoes, slice them into ¼ inch rounds. Squeeze the eggplant dry with paper towels, take away any extra liquid.
2. Sauté: Warmth 2 tablespoons of oil in a big saucepan over medium excessive warmth. Add the greens to the recent oil and fry them till they’re simply browned. Work in a pair batches to keep away from crowding, including extra oil between batches.
3. Take away Extra Oil and Season: When the greens are faraway from the oil, place them on paper towels to permit any extra oil to run off. Season the fried veggies with salt and pepper and put aside.

For the Meat Sauce

1. Cook dinner Beef and Onion: Warmth the olive oil in a big saucepan and add the bottom beef and onion. Saute till the meat is totally browned and cooked by. Add the garlic and saute one other 2 minutes.
2. Add Tomatoes, Vinegar, and Spices: To the saucepan add the diced tomatoes, tomato paste, crimson wine vinegar, cinnamon, oregano, salt and pepper. Convey all the pieces to a gentile boil, mixing till all of the elements are effectively included.
3. Set Apart: Take away the sauce from warmth and put aside.

For the Béchamel Sauce

1. Roux: Soften the butter over medium-low warmth. Add the flour and whisk consistently for about 2 minutes, till thick and bubbly and simply beginning to flippantly brown.
2. Whisk in Milk: Slowly add the milk just a little at a time whereas whisking consistently to stop clumping. Enhance the warmth to medium and proceed to whisk for 3-4 minutes till thickened and almost boiling.
3. Add Eggs and Seasonings: Take away the bechamel sauce from warmth and add the egg yolks, salt and pepper to style in addition to 1 pinch of nutmeg. Whisk the egg yolks in shortly to completely incorporate the eggs with out letting them cook dinner in clumps within the sauce, then put aside.

Assemble the Moussaka

1. Preheat Oven, Put together Baking Dish: Preheat the oven to 350 levels Fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
2. Vegetable Layers: Unfold the potatoes in a fair layer on the underside of the pan. Layer half the eggplants on prime of the potatoes.
3. High With Meat Sauce and Bechamel: Pour all of the meat sauce over the eggplant. Layer the remaining eggplant on prime of the meat sauce. Pour the bechamel sauce over the eggplant and prime it with the parmesan cheese.
4. Bake: Bake the mousaka for 35-45 minutes or till the crust is a golden brown. Take away from the oven and let it cool for 10 minutes earlier than serving.
5. Serve: Sprinkle with contemporary parsley and revel in!