“Moussaka” Recipe from Athena-Pireus
Moussaka is outright the Greek traditional recipe of old, specifically in Athens. A recipe brought to Greece by the Greeks of Constantinople and Izmir. Every visitor to Greece must try at least one piece of moussaka since now it is our national dish. Moussaka is a summer dish because it is made with vegetables which grow in the summer. Moussaka also has local variations layered with various available vegetables such as eggplant, zucchini or potatoes. It is delicious either way.
Main recipe ingredients:
2 kg eggplant
2 cups Kefalotyri
1 tbsp. fresh butter
a little butter for the pan and the top
For the minced meat sauce
750gr. ground beef or mixed
1 onion, finely chopped
1 chopped carrot
1 clove of garlic melted
4 ripe tomatoes peeled and chopped or passed in the multi
1 tbsp. chopped salt
⅓ tsp cinnamon powder
1 tbsp. chopped oregano
¼ cup. olive oil
1 cup chopped parsley
For the béchamel sauce
1 liter of fresh milk (lukewarm)
½ tsp nutmeg
2 eggs (optional)
1. Prepare the minced meat in a saucepan. Sauté the onion, carrot and garlic in olive oil until they are translucent. Add the minced meat and sauté until lightly browned, about 10 minutes. Add the rest of the ingredients for the minced meat sauce. Bring the sauce to a boil, lower the temperature to medium and simmer for 25 minutes. Towards the end add the parsley and mix.
2. In the meantime, clean the eggplants from the stalk and cut them lengthwise into slices about 1 cm thick. Put them in a pan lined with baking paper and brush them with olive oil. Place them under the grill for a few minutes. Once they soften and are lightly browned, turn them over and continue grilling for a few more minutes. Continue until all the eggplants are finished.
3. Prepare the béchamel sauce. Heat the milk to be lukewarm, do not boil. In a saucepan, at a moderate temperature, place the butter and as soon as it melts, add the flour and mix with a whisk, so that the mixture becomes homogeneous (make a roue). Add the milk little by little, stirring constantly until our cream sets. Add the nutmeg, stir and remove from the heat. Once it cools down a bit, add salt, pepper and eggs and mix with quick movements, always with the whisk.
Butter a fireproof pan, spread a layer of eggplants and sprinkle with a little kefalotyri, a little sugar and a little salt. Spread half the minced meat sauce. Continue with another layer of eggplants and the rest of the minced meat. Pour the béchamel sauce on top, sprinkle with kefalotyri and sprinkle pieces of fresh butter all over the pan. Bake in a preheated oven at 180 ° C, for about 45 to 50 minutes, until the moussaka browns on top.
5. Let it cool a bit, cut into portions and serve.