As part of our "Around the World" series, today we're sharing a classic Greek recipe that holds a special place in my heart. Moussaka has been one of the first dishes I ever learned to prepare properly, and it’s something I’ve always enjoyed cooking. Growing up, I was deeply interested in Ancient History, which naturally sparked a fascination with everything Greek—from mythology to their culinary traditions. While the traditional recipe calls for minced lamb, I usually opt for ground beef because it suits my taste better. In warmer months, I’d pair this dish with a fresh salad, but given the chilly weather here, we decided to serve it alongside a mix of roasted vegetables instead.
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### Ingredients:
- 2 large eggplants (aubergines)
- 2 medium-sized onions
- 450g (1lb) minced lamb or beef
- 1 can of chopped tomatoes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1 egg
- 15g (1/2 oz) butter
- 300ml (1/2 pint) milk
- 15g (1/2 oz) cornflour
- 50g (2oz) grated cheese
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### Method:
Start by slicing the eggplants into rounds and lightly salting them. Let them sit for about 20 minutes to draw out excess moisture, then pat them dry. Meanwhile, dice the onions and fry them in a pan until they turn golden brown. Add the minced meat and cook until it browns slightly. Stir in the canned tomatoes along with the cinnamon and allspice, then let it simmer for a few minutes to allow the flavors to meld together.
In a separate saucepan, melt the butter over low heat. Sprinkle in the cornflour and whisk continuously until the mixture forms a paste. Gradually pour in the milk, stirring constantly to avoid lumps. Continue heating until the sauce thickens. Remove from heat and mix in half of the grated cheese, followed by the beaten egg. Set this aside.
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For the final step, layer your ingredients in a baking dish. Begin with a single layer of eggplant slices, followed by a portion of the meat mixture. Repeat these layers until you run out of ingredients, finishing with a generous topping of the creamy cheese sauce. Sprinkle the remaining cheese over the top.
Bake at 180°C (350°F) for around 30 minutes, or until the top turns golden and bubbly.
This dish not only tastes incredible but also feels like a labor of love. It’s perfect for family dinners or even when you want to impress guests with something hearty and flavorful. If you’re looking to get kids involved in the kitchen, consider letting them create their own mini versions using smaller ramekins—trust me, they’ll love being able to personalize their servings!
And there you have it—a comforting Greek classic that’s sure to warm both body and soul. Enjoy experimenting with this recipe, and don’t hesitate to tweak it based on what you have available or personal preferences. Happy cooking!
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Let me know how your version turns out—I’d love to hear your thoughts and any tips you might have picked up along the way. Until next time, happy travels through food!
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