Journey to the sun-drenched shores of Greece, where layers of tender eggplant, savory meat sauce, and creamy béchamel come together to create the beloved dish known as moussaka. With roots tracing back to the Ottoman Empire, this hearty casserole is a testament to Greece's rich culinary heritage. Our traditional recipe captures the essence of this Mediterranean masterpiece, offering a taste of Greece in every forkful. To spice up your moussaka try adding layers of zucchini or potatoes, and vegetarian versions often substitute lentils or mushrooms for the meat.
- Eggplants, sliced
- Potatoes, sliced
- Ground lamb or beef
- Onion, diced
- Garlic cloves, minced
- Tomato sauce
- Red wine
- Cinnamon
- Nutmeg
- Olive oil
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté diced onions and minced garlic until softened.
- Add ground lamb or beef to the skillet and cook until browned. Drain any excess fat.
- Stir in tomato sauce, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for 10-15 minutes.
- In a separate pan, fry sliced eggplants and potatoes until lightly browned.
- In a baking dish, layer the fried eggplants and potatoes with the meat sauce mixture.
- Repeat the layers until all ingredients are used, then cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until golden brown on top. Let it cool slightly before serving.
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