FoodMoussaka magic: Discover the hearty Greek dish taking over lunches

Moussaka magic: Discover the hearty Greek dish taking over lunches

Greek cuisine is not just tzatziki and feta salad. When it's time for lunch, the delicious moussaka reigns supreme. A hearty portion of meat and vegetables is great when you have no ideas on what to serve your loved ones.

Greek moussaka
Greek moussaka
Images source: © Adobe Stock

At first glance, it may look like Italian lasagna, but the comparison would probably offend many Greeks. Instead of pasta, it uses eggplant, which is easy to find in Poland, though some people struggle with how to use it. This casserole is the perfect solution to sneak more vegetables into your diet and encourage younger family members to eat.

Greek eggplant casserole

Moussaka is one of the most popular dishes in Greek cuisine. This layered casserole has won the hearts of food lovers worldwide. Here is a simple recipe for moussaka, perfect for a family lunch.

The main ingredients of moussaka are eggplant, ground meat (usually lamb or beef), tomatoes, and béchamel sauce. After such a meal, nobody will leave the table hungry. Other versions exist, e.g., with potatoes instead of eggplant or a vegetarian version without meat.

Greek moussaka - Delicious
Greek moussaka - Delicious© Adobe Stock

Ingredients:

Meat layer:

                                      
  • 1 lb ground beef
  • 1 onion
  • 2 cloves garlic
  • 1 can diced tomatoes
  • 1/2 cup red wine
  • 1 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • Oil or olive oil for frying

Vegetable layer:

              
  • 2 eggplants
  • 2-4 pre-cooked potatoes
  • Salt and pepper

Béchamel:

                  
  • 1.75 oz butter
  • 1.75 oz flour
  • 2 cups milk
  • Salt, pepper, and nutmeg to taste

Preparation:

                          
  1. Slice the eggplants, salt them, and set them aside for 30 minutes to release water. Then dry and fry them in oil until golden brown.
  2. Sauté the onion and garlic, add the ground meat, and fry until browned. Add the wine, tomatoes, and spices, then simmer covered for about 30 minutes.
  3. Prepare the béchamel: Melt the butter, add flour, and stir until it forms a roux.
  4. Gradually add milk, continuously stirring to avoid lumps. Season with salt, pepper, and nutmeg.
  5. Layer the bottom of a baking dish with eggplant slices, followed by the meat, and top with sliced potatoes. Pour the béchamel over everything.
  6. Place in an oven preheated to 350°F and bake for about 45-60 minutes until the top is golden and crispy.

Serve the moussaka warm, sprinkled with fresh parsley. Enjoy!

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