Moussaka In Greek With Eggplant: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Greek cuisine on our table: learning how to cook real moussaka with eggplant

The cuisine of Mediterranean countries is distinguished by an abundance of vegetables and seasonings. Greece is no exception. One of the most popular dishes in this country has been and remains moussaka - a vegetable casserole with minced meat and creamy cheese sauce. Preparing it properly will require your attention and patience.

Traditional way of making moussaka with eggplant

Moussaka is a layered casserole, the main ingredients of which are eggplant, minced meat and béchamel sauce. It is a bit like Italian lasagna, except that instead of pastry sheets, it uses vegetables. And the béchamel sauce gives moussaka something in common with French cuisine.

The Greeks cook moussaka only with minced lamb. Of course, we often use other minced meat - beef, pork, chicken. Firstly, not everyone will have to taste lamb, and secondly, sometimes there is a need to reduce the price of the dish. As for me, the overall taste of moussaka does not suffer from such a substitution. But any Greek who knows about cooking will tell you that this is a completely different dish.

You will need the following products:

• 1 kg eggplant;
• 500-700 g minced mutton;
• 2 onions;
• 3 tomatoes;
• 2 tbsp. l. olive oil;
• 100 g of cheese;

• 150 ml of dry white wine.

  

  To make moussaka, you need minced meat, eggplant, and other vegetables.

You will also need to prepare the béchamel sauce. For him, take:

• 0.5 l of milk;
• 90 g butter;
• 2 eggs;
• 150 g of cheese;
• 2 tbsp. l. flour.

For completeness and sophistication of taste, spices should be added to moussaka. You can do, besides salt, only nutmeg and ground pepper, but still it is recommended to use a mixture of herbs:

• cinnamon;
• oregano;
• Bay leaf;
• lemon zest.

Let's start cooking.

1. Slice the eggplant first. You can do this as you like: in long slices along or in circles across. If the eggplants are young, you do not need to peel them. But be sure to hold the pieces for half an hour in a salt solution (2 tablespoons per 1 liter of water) and dry with paper towels.
2. Next, prepare the tomatoes. Dip them in boiling water for a few seconds, making a slight incision, pour over them with cold water and remove the skin. Cut into circles and sauté a little in a skillet.

3. Chop the onion as small as possible and fry it until golden. Add minced meat to it, stir and continue frying. When the meat starts to juice, add spices to it and cover with water and wine. Simmer until liquid evaporates. In another skillet over high heat, fry the eggplant slices, 1 minute on each side.

   

   Fry minced meat with onions until the liquid evaporates

4. To make the sauce, heat butter in a skillet over low heat, add flour and fry until golden brown. Pour in the milk gently and, stirring, wait until the mixture looks like sour cream. Remove from heat. Beat eggs a little, pour into the mixture, add grated cheese, salt and nutmeg. Mix thoroughly.

   

   Bechamel sauce is made with flour and milk

Now you need to collect the layers of moussaka and bake in the oven. Lay out in the form one by one:

• eggplant (1/2 part);
• minced meat (1/2);
• tomatoes;
• eggplant;
• minced meat;
• bechamel sauce;

• grated cheese.

  

  put all the food in layers in the mold and send the moussaka to the oven

Turn the oven to 180 ° C and place the moussaka in it. Cook for 40-50 minutes, then let it brew for another 15-20 minutes.

Video recipe for classic moussaka with eggplant

How else can you make moussaka

You can deviate a bit from the classic recipe to make the moussaka different every day. You can add potatoes to it or even make it vegetarian. Let's look at a few simple recipes.

Moussaka with eggplant and potatoes

This recipe, in principle, differs only in the presence of potatoes. Take the same foods as in the classic version and add some potatoes.

You will need the same set of foods, but with the addition of potatoes

1. Peel and chop the eggplants, potatoes and tomatoes. Fry until half cooked in separate pans.
2. Fry the minced meat in olive oil, add pepper, parsley, salt and 2-3 chopped garlic cloves. Prepare the sauce as shown in the previous recipe.

3. Next, collect the moussaka in the form in turn: potatoes, pieces of eggplant, minced meat, tomatoes, another layer of eggplant and minced meat, sauce, 150 g of grated cheese. Place in the oven for 1 hour.

   

   After the oven, let the moussaka brew for 15-20 minutes

Vegetarian moussaka

If you prefer lean cuisine or refuse high-calorie foods, minced meat moussaka is contraindicated for you. But there is a way out: cook it with rice. You will need:

• 2 eggplants;
• 150 g of rice;
• 300 g white beans;
• 3 tomatoes;
• spicy herbs to taste.

This moussaka is usually served without sauce, but with a lot of fresh herbs.

1. Peel the eggplants, soak them, cut into slices and sauté. Place them on paper towels to drain off excess oil.
2. Boil rice and beans until tender, mix them. Chop the tomatoes finely and sauté with herbs in a skillet.

3. Put the food in a mold like this: a layer of eggplant - then tomatoes - a layer of a mixture of rice and beans - again tomatoes - eggplant. Bake for 30 minutes.

   

   Vegetarian moussaka is made without minced meat but with lots of vegetables

Video: how to cook moussaka in a multicooker

You probably know that Greek cuisine is delicious. Now you know how to cook moussaka and several of its varieties. Treat family and friends both on holidays and on weekdays. Enjoy your meal!