Greek Moussaka, eggplant combined with minced beef and spices in a delicious rich tomato sauce, covered with a creamy béchamel sauce.
During a Greek buffet, one dish should not be missed: Moussaka. Now you may think this is a dish that originated from the Greek cuisine, but in reality it is originally a Turkish dish. It is often made with minced lamb meat, but with this Greek buffet, I opted for beef.
Moussaka is a dish that contains layers of eggplant, minced meat and tomato sauce. All this is topped with a creamy béchamel sauce. And of course we make all the layers in this dish from scratch.
The Moussaka you can pre prepare. You assemble it the day before and store it in the refrigerator. On the day of the buffet you put it in the oven for an hour and then you serve it. It's that simple.
- you sprinkle the eggplant slices with salt and drain, you dehydrate the egg plant and you can fry them golden brown.
- you add the flour all at once to the butter so you won't get lumps. Make sure you get bake the flour-butter mixture for a few minutes to get it done (otherwise you will taste uncooked flour).
- you want to give the tomato sauce extra flavor, you add 200 ml of red wine.
The day before:
- Prepare the tomato sauce and béchamel and put everything into the baking dish. Cover the oven dish with plastic wrap and place in the refrigerator. One hour before the start of the buffet you put the dish in a preheated 180 C oven and bake until it's done.
It's a good taste!
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- 4 egg plants
- 750 grams ground beef
- 2 onions finely chopped
- 2 cloves garlic crushed and chopped finely
- 400 gram chopped tomatoes
- 70 grams tomato puree
- 200 mL red wine
- 1 bay leaf
- olive oil
- 50 gram butter
- 50 gram flour
- 400 ml milk
- 1 egg yolk
- 50 grams cheese grated
- Cut the eggplant into slices about 1 cm thick and sprinkle with salt. Place on a rack or in a colander and let drain for 30 minutes.
- Rinse with water and pat dry with paper towels.
- Preheat the oven to 180 degrees Celsius (if you want to eat the moussaka immediately, otherwise, leave this step behind).
- Grease a oven dish with a little oil.
- Heat a little oil in pan and fry the eggplant on both sides until lightly browned and soft.
- Put on a plate on a paper towel to drain excess oil.
- In a frying pan pour a tablespoon of oil.
- Fry the onion for about 3 minutes until they are translucant and then add the garlic.
- Cook for 30 seconds while you stir fry and add the minced beef.
- Bake until it's brown and done.
- Add the tomato paste and cook for 2 minutes.
- Then pour the can of tomatoes and wine into the pan and put the bay leaf on top.
- Bring to a boil, reduce the heat and put a lid on the pan.
- Let it cook for 20 minutes, remove the lid and cook further until almost all liquid evaporates.
- Taste and season with salt and pepper.
- In a saucepan melt the butter.
- Add the flour at once while stirring.
- Fry the flour butter mixture for about 2 minutes (keep stirring with a wooden spoon).
- Then pour in the milk while stirring with a whisk. Add some additional milk if the sauce becomes too thick.
- Remove from the heat and stir in the egg yolk and grated cheese.
- Take the baking dish and place half of the sliced eggplant on the bottom.
- Pour the tomato meat sauce on the eggplant.
- Put the rest of the eggplant slices on the tomato sauce.
- Top the moussaka with the béchamel sauce.
- Bake for 1 hour in the oven, until the top has become golden brown.