Moussaka
Moussaka is a traditional dish from the Balkans and the Middle East, and it is especially popular in Greece. It is a baked dish usually made up of three main layers:Everything is then baked in the oven until golden on top. Moussaka is a rich, flavourful dish, much loved for its Mediterranean taste and its comforting texture.Vegetables: slices of aubergine (or sometimes potato or courgette), usually grilled or fried.Minced meat: traditionally lamb or beef, cooked with onion, garlic, tomatoes and sometimes spices such as cinnamon or sweet paprika.Bechamel sauce: a creamy, silky layer made from milk, butter and flour, often enriched with cheese.
Ingrédients
- aubergines
- 5-6 potatoes
- 600 g minced meat
- 400 g tomato passata
- 3 cloves garlic finely chopped
- 1 onion finely chopped
- salt
- olive oil
- bay leaves and a cinnamon stick
- 250 ml red wine
Bechamel
- 120 g butter
- 120 g flour
- 350 ml milk
- 120 g Parmesan or Emmental
Instructions
- Cut the aubergines and the potatoes into thick slices (between 1cm and 1.5cm).
- Season with salt, drizzle with oil and roast at 180°C for 30 minutes.
- In a large pan or casserole, soften the chopped onion in olive oil.
- Add the chopped garlic and cook for 3 minutes.
- Add the minced meat and cook for 7 minutes, stirring now and then.
- Season with salt, pepper, bay leaves and cinnamon.
- Add the red wine and the tomato passata to the pan.
- Cover and simmer gently for 25 minutes. Stir occasionally.
Bechamel
- Melt the butter over low heat.
- Add the flour and whisk it in.
- Once it is well combined, pour in the milk.
- Bring to a gentle simmer, then add the cheese.
- Whisk well until you have the right consistency.
Assembly
- The potatoes go right at the bottom of the dish.
- Then the slices of aubergine.
- Then the meat.
- Bechamel.
- Emmental on top.
- Bake for 40 minutes at 180°C.
Notes
The pasta is just there to soak up the sauce.