Eggplant Moussaka
I've been thinking of trying a moussaka recipe and this eggplant version seems the best fit for this season. Next will come the potatoes, then maybe zucchinis. Anyway, the idea is the same and I will definitely not change the basic ingredients.
I'm not a fan of moussaka, but now I really wanted to taste some. After a lot of research, I combined here several ideas that seemed successful to me. In addition, I also wanted to make it even more practical, fast, healthy, and, definitely, tasty.
You can prepare the ingredients beforehand and make the recipe on a different day, combining them as you like.
You must try it. Layers of meat with vegetables and all this coated in white sauce ... it's absolutely delicious!
The best would be to use a deep large rectangular tray, approximately 20x30cm.
Cut the eggplants into vertical slices, about 5-7 mm thick. Lightly brush with oil.
Brown them on both sides on the grill pan.
If you don't have a grill, you can fry them in oil but they will take too much of it and the moussaka might be too oily.
Let the eggplants cool. You can make them the day before, or freeze.
Now we make the meat mixture.
Cook the onions in a pan with a little oil.
Then add the minced meat and stir periodically to break it up.
Cook the meat until all the juice evaporates and it starts to brown.
Then add 3-4 diced tomatoes (or use canned tomatoes).
Leave over heat and stir periodically for about 10 minutes.
Finally, add 1 teaspoon of pepper / tomato paste. Mix well. Leave over heat for another 2 minutes.
Then season with salt and pepper to taste, turn off the heat and set the meat aside, allowing it to cool.
This is what it looked like after I turned off the heat.
After the meat has cooled, right before you start assembling the moussaka layers, add 2 eggs to the meat and mix well.
Prepare the Bechamel sauce using this recipe on the site, or your own favorite recipe.
I recommend having it ready exactly the same time when you start assembling the moussaka layers. It should be hot when you pour it on top. It's also a bit more liquid and will penetrate better the layers of meat and vegetables.
And now we are actually assembling the moussaka layers:
- take a deep baking dish
- put a layer of eggplants
- then half the amount of meat over it.
Cut the tomatoes into slices and arrange them over the meat layer.
Again, eggplant.
Then the remaining meat mixture and another layer of tomatoes.
So, tomatoes are the last thing you put in the pan.
Pour over the Bechamel sauce and place the dish in the preheated oven at 200 degrees C for 20 minutes.
After this time, sprinkle the moussaka with some cheese on top.
I won't do this next time, it's up to you.
Leave for another 10 minutes in the oven.
When it's done, remove from the oven. Allow it to infuse properly for about 15-20 minutes, then portion and serve.
Here's a delicious section.
When it's cold, it's easier to cut into nicer and straighter slices, but when it's fresh, it's more delicious.
Enjoy!
