Moussaka - A delectable eggplant dish all the way from Greece

Succulent eggplant layers nestled in meat and finished with a luxurious cream sauce to make rich Moussaka

Published - May 28, 2024 02:28 pm IST

  • Course Lunch
  • Cuisine Mediterranean
  • Dietary Preference Non Vegetarian
  • Difficulty level Medium
  • Cooking duration 1- 2 hours
  • Serving size 2
Mouth-watering moussaka layered with creamy sauce

Mouth-watering moussaka layered with creamy sauce

Greek cuisine is renowned for its simplicity and elegance, embodying a harmonious blend of flavours that range from subtle to robust, and textures from smooth to crunchy. One of the iconic dishes that encapsulates these attributes is Moussaka, a traditional Greek casserole made with eggplants and lamb meat that is both hearty and comforting.

Ingredients

250 gm minced lean lamb meat
2 medium sized thick sliced egg plant or brinjal
1 medium sized fine chopped red onion
2 tbsp olive oil
3 cloves of chopped garlic
1 cup tomato puree
Half tsp cinnamon powder
A pinch of salt
Freshly milled pepper corns
For cream sauce
25 gm salted butter
25 gm refined flour
250 ml milk
1 medium onion studded with 6 cloves and 2 bay leaf
A pinch of salt

Preparation

1.Sprinkle salt on the sliced eggplant and keep aside for 20 minutes to remove water. Heat a griddle, pour olive oil and sear the egg plant. Keep aside.

2.In a heavy bottom pan heat olive oil and sauté the onions and garlic. Add the meat along with cinnamon powder. Sauté the meat till the water evaporates. Add the tomato puree and check for seasonings. Keep aside.

3.For cream sauce

3.Boil the milk separately. Heat a pan and melt butter. Add the flour and stir in slow flame till the flour is cooked (white roux).

3.Switch off the fire and add the boiling milk and whisk continuously to obtain a smooth sauce. Add the onion studded with cloves and bay leaf. Keep simmering till the sauce thickness to the right consistency.

3.Strain the sauce and keep aside.

4.Assembling the casserole

4.Apply olive oil inside the casserole. Place the cooked eggplant on the br. Fill it with the cooked mince meat. Top it off with cream sauce (optional to sprinkle grated cheese on top of the sauce for richness)

4.Bake it for 35 minutes in 180 degree C for getting an even golden colour over the dish. Take it out of the oven and rest the dish for some time before serving.

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