Glorious Greek dish: Moussaka

Place Greek

Moussaka is a traditional Greek food dish that I tried (and my stomach LOVED) in Greece. It’s a meat and eggplant dish that is sort of like a lasagna, only without the pasta. I’ve made this meal at home, and it came out great.

To make enough for about 6 people, you’ll need:

  • 1/4 pound golden or red potatoes
  • 1     medium size eggplant
  • 1     pound lean ground beef or lamb
  • 1     large onion, minced
  • 1     tablespoon minced garlic
  • 1     8-ounce can tomato sauce
  • 1     teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
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    For the cheese sauce:

  • 3     tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2     tablespoons flour
  • 1     cup half-and-half
  • 1     egg
  • 1/2 cup grated parmesan cheese
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    Greek Moussaka

    You’ll need a 9″x9″ baking dish, a baking sheet, a small saucepan, and a small mixing bowl.

    Peel the eggplant and slice it into 1/4″ thick slices. Coat each side of each slice with olive oil and season with salt & pepper. Place the slices on a cookie sheet (either brush the sheet with oil or cover it with non-stick foil). Set the cookie sheet aside to let the flavors soak in for about an hour.

    Meanwhile, boil the potatoes till they begin to soften. Drain and let them cool. Once they’re cooled, slice each potato into thick slices. Set these aside.

    Remember where you left your eggplant? 🙂 Broil the eggplant slices in an oven until they’re browned. Then flip them over with a heat-safe spatula and broil the other side till browned. You can let them cool a little.

    Make sure your oven is preheated to 350 degrees. While the eggplant is cooling, get out a large skillet and combine the beef/lamb and onion; cook till the meat is no longer pink; drain off any excess fat. Add the garlic, tomato sauce, oregano, 1/2 teaspoon of salt, and pepper. Mix it well. Remove it from the heat.

    Now you’ll need to start the cheese sauce. In a saucepan, melt the butter, then whisk in the flour, salt, and black pepper. When this is well-mixed, gradually stir in the half-and-half. Cook and stir over medium heat until thick and bubbly. In a small bowl, beat the egg; stir in a little of the sauce, then pour this egg-sauce mix into the saucepan, mixing well. Stir in the parmesan. Set this cheese sauce aside.

    In your 9″x9″ baking dish, arrange half of the broiled eggplant slices. Pour the meat mixture over the eggplant. Arrange the remaining eggplant slices over the mixture, then arrange the potato slices over the eggplant. Pour the cheese sauce over the top. Bake the whole thing in the oven for 45 minutes. Then let it cool for 15 minutes. Cut it into squares and serve.

     
     

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