Moussaka is one of the dishes I enjoyed when I visited Greece this past November. Once I came home, I was determined to make it for my kids. I found several recipes, and all of them called for the same main ingredients. In some recipes, the vegetables were fried, while others had them baked. I opted for the latter.
For our Christmas brunch, I made the moussaka and it turned out as delicious as the authentic one I tasted in Greece. Let me share how I prepared this delicious meal.
The ingredients I used
For the meat sauce
1 lb. ground meat
2 tbsp of Haitian spice (A blend of garlic, bell pepper, scallion, scotch bonnet pepper, vinegar, scallions, cloves, and parsley leaves)
1 tbsp olive oil
2 tsp oregano
½ tsp cinnamon
¼ tsp nutmeg
½ cup of red wine
about 1 cup of tomato sauce
1 onion diced
1 bell pepper diced
For the bechamel sauce
3 tbsp butter
2 cups of milk
3 tbsp flour
1/8 tsp Nutmeg
Salt and pepper
1 cup of parmesan cheese
Preheat the oven to 400 degrees
I first boiled the potatoes, sliced them ¼ inch thick, and set them aside.
I sliced the eggplant ¼ inch thick. I brushed them with olive oil and sprinkled salt and pepper on both sides. I placed them on a baking sheet and cooked them in the oven for about 7 minutes per side.
I seasoned the ground meat with my Haitian spice. In a large saucepan, I sweat the diced onion and bell pepper with some salt in the olive oil over medium heat. Then I added the ground meat and cooked it until it was golden brown. Next, I added the oregano, cinnamon, and nutmeg. I added the red wine, then the tomato sauce. I checked for the seasoning, then turned off the fire, and set the sauce aside.
I prepared the bechamel sauce. I melted the butter in another saucepan over medium heat. I added the flour and whisked it to make a paste. Then I added the milk slowly. Once it is thickened, I added the nutmeg, salt, pepper, and cheese.
Assembling the moussaka was the final step. I preheated the oven to 350 degrees F. I greased my baking dish. I started with a layer of potatoes, sprinkled with parmesan cheese. Then I added the eggplant, sprinkled with more Parmesan cheese. Then I added the meat sauce and I finished with the bechamel sauce and sprinkled more parmesan cheese. Finally, I baked it for 50 minutes.