The Moussaka is a traditional Mediterranean dish mostly known in its Greek variation: with beef and vegetables. In other countries, it is served as a vegetarian cold salad. We bring you the classic recipe with a light egg wash topping.
You can sprinkle breadcrumbs on top for a crunchier crust.
If you want it thicker, add layers of potatoes.
If you want it vegan, swap the beef for chopped Portobello mushrooms and go without a topping.
Ingredients for Moussaka:
Ingredients for optional Bechamel sauce:
Method of preparing the Moussaka:
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Preheat oven to 400°F (200°C).
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Wash and slice the eggplants lengthwise into 1/3 inch thick slices. Sprinkle them generously with salt and let sit 30 minutes. Wash and pat dry.
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Oil the eggplant slices on both sides and lightly roast in a pan, 2 minutes each side.
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In a separate pan, heat oil and sauté the onion until it is lightly golden. Add the beef and cook until it is no longer red.
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Add the celery, garlic, tomato paste, crushed tomatoes, and spices: paprika, cumin, oregano, thyme, salt, pepper and a pinch sugar. Cook on low heat for 5 minutes. You can thin with water.
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Grease a deep baking pan and arrange the eggplant slices on the bottom. Now we work in layers. Pour the beef and tomato mix over them. Arrange the tomato slices in a layer over that, and finish with another layer of the remaining eggplant slices.
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In a small bowl, beat the eggs with olive oil, salt and pepper and pour over the layers. Bake for 25 minutes. Alternatively, mix together all the Bechamel sauce ingredients and use that as topping.
Chef's Tip:
You can replace the eggplants with zucchini.
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