MOUSSAKA

Moussaka

Moussaka

Moussaka originates from the Middle East and Eastern Mediterranean but the most famous version is the Greek version.  Recipes differ from country to country but all are based on eggplant, meat and potatoes.

The Greek version uses sauteed eggplants, tomatoes, ground meat and has layers of potatoes and is topped with a rich béchamel sauce and then it is baked. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.

I use a bit of all the different country’s styles in my version which incorporates  eggplants, onions, tomatoes, potatoes, zucchini, ground beef and is topped by a cheesy Béchamel sauce. You can place any kind of vegetable inside such as mushrooms to change the recipe to what you like and have at hand.

I ran out of Eggplant while filling the vegetable layer abut a year ago and found some lovely zucchini, so they got roasted and "dumped" in to fill the layer.  I have made it this way ever since that experiment!

Make sure meat sauce is thick and dry.

Meat Sauce

1 ½ pounds ground meat

1 small onion minced

4 cloves of garlic minced

1 can small can chopped tomatoes (If fresh in season then use about 2 cups chopped)

1 teaspoon salt

1 bay leaf

1 teaspoon oregano

1/8 teaspoon cinnamon

1/8 teaspoon allspice

2 tablespoons olive oil

Pepper ground to taste

Sauté meat, onion and garlic in the olive oil.   Stir on low for 5 minutes.  Add tomatoes and all spices and simmer for 25 minutes, stiring every five minutes.

Vegetable Layer

3 large potatoes

2-large zucchini

1 medium eggplant

While the sauce is simmering let us prepare the vegetables. 

Slice all about the same thickness (between 1/8 and ¼ inches thick) and lay on a baking sheet that has been sprayed with a nonstick spray.  Broil for 3-4 minutes, take out, turn over and return for another 3- 4 minutes.  Vegetables should be lightly browned.  As we are not frying them, they will not be greasy but will get a slight crunch on the outside (especially the potatoes).

Make thick like oatmeal

•Béchamel Sauce:

3 tablespoons butter

4 tablespoons flour

3 cups milk, warmed

2 eggs beaten

Pinch of ground nutmeg (please use fresh grated)

1 cup grated Parmesan cheese

Salt and pepper to taste

Melt butter and keep on low heat. Add the flour and whisk well.  Heat for a few minutes until the sauce turn light off tan (NOT BROWNED) color and flour is cooked. . Mix in warmed milk.. Whisk well.  Simmer to thicken for about 4 minutes (whisking always) .  Remove from heat and cool slightly  (so eggs don't scrambled) and then add the eggs, nutmeg and pinch of salt/pepper.  Rewarm until the sauce thickens.  Whisk again.

Topping

½ cup bread crumbs

½ cup of Parmesan cheese.

Sprinkle of nutmeg

ASSEMBLE:

Spray the bottom of a large baking pan/casserole with non-stick spray.  Layer potatoes first to cover the entire bottom. Then layer the zucchini.  Top with layer of meat sauce. Smooth sauce all across the top.  Add a layer of eggplant.

Top with the Béchamel Sauce and sprinkle with bread crumbs and a hand full of Parmesan cheese and a light dusting of nutmeg.

Bake at 350 for 40 minutes.

Serve with just a salad

TIPS:

Please always use fresh nutmeg (once you do you will never purchase pre-grated.

Traditionally: all vegetables are fried (I prefer baked as much healthier!

Let stand a few minutes after baking so it sets before cutting.

Serve warm or at room temperature and great the next day!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!