Moussaka Recipe
Making moussaka at home is one of my long time pending recipe. Every time I buy an eggplant to make moussaka. It ends up into different dish like my eggplant bhaji or eggplant varuval. Finally few weeks back I made it and instantly fell in love with it.
About Moussaka Recipe
Moussaka is a popular dish that originates from the Mediterranean and Middle Eastern cuisines. It is typically made with layered eggplants, ground meat (usually lamb or beef), and a creamy béchamel sauce. The dish is traditionally prepared by frying sliced eggplant and potatoes, which are then layered with a cooked meat sauce. The meat sauce often includes ground lamb or in my case it is chicken, onions, garlic, tomatoes, herbs, and spices. The layers are then topped with a thick béchamel sauce made from butter, flour, milk, and sometimes egg yolks. After assembling the layers, the moussaka is baked in the oven until the top turns golden and the flavors meld together
Video for Moussaka Recipe
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Moussaka Ingredients
Eggplant (aubergine)
Try to get firm medium size eggplants for moussaka. Since large eggplants might have seeds which makes the casserole bitter.
Potatoes
Thinly sliced potatoes are often used as an additional layer in moussaka. Potatoes adds some structure and texture to the dish.
Ground meat
Lamb or beef is commonly used as the meat component in moussaka. I used ground chicken in my moussaka recipe. However, vegetarian or vegan versions of moussaka may omit the meat or use plant-based meat alternatives.
Tomatoes
Fresh tomatoes or tomato paste are often used in the meat sauce to provide acidity and enhance the flavor. It is added in the making of sauce to gives Taste.
Onion and garlic
These aromatic ingredients are typically sautéed along with the meat to add depth of flavor. I prefer to add lots of garlic for taste to the dish.
Béchamel sauce
The creamy béchamel sauce is an essential element of moussaka. It is made with butter, flour, milk, and sometimes eggs, creating a rich and velvety topping for the dish. Eggs are added in the sauce which sets the casserole.
Spices and herbs
Commonly used spices and herbs in moussaka include cinnamon, nutmeg, oregano, thyme, and parsley. I add a dash of chilli powder to add a kick to the dish.
Olive oil
Olive oil is used for frying the eggplant and potatoes and for sautéing the onions and garlic. But you can use any oil as you like.
Traditional Greek Moussaka Key Preparation Steps
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Moussaka Recipe Step by Step pictures
1)Start by making bechamel sauce. Heat butter in a pan.
2)Add flour
3)Saute for a min.
4)Add in cold milk and mix well.
5)let the sauce thicken.
6)Add salt, white pepper powder and mix.
7)Add in ground nutmeg and mix.
8)Now let the sauce cool.
9)Once the sauce is cold. Add in one beaten egg and mix.
10)Set aside till use.
11)slice eggplants into thick slices.
12)sprinkle generously with salt and set aside.
13)Lets make the meat sauce. Heat olive oil in a kadai.
14)Add cloves, cinnamon and bay leaf
15)Add onions
16)Add lots of chopped garlic and saute for 2 mins.
17)Pour in tomato puree and mix.
18)Add sugar and spice powders.
19)Add minced chicken and salt.
20)Stir fry till cooked.
21)add little water and simmer.
22)add lots of coriander leaves.
23)Mix well. Remove the whole spices before assembling.
24)this is how much water collected from the eggplants.
25)Fry the eggplants. instead of frying you can bake them.
26)slice potatoes.
27)fry the potatoes as well.
29)lets assemble the casserole. First meat sauce.
30)layer eggplants.
31)layer potatoes
32)top with meat sauce.
33)top with eggplants.
34)pour sauce on top.
35)sprinkle with cheese which is optional.
36)bake till golden.
37)serve
Tips & Tricks
Salting the eggplant slices and allowing them to sit for some time helps remove excess moisture and bitterness. Rinse and pat them dry. This step will prevent the eggplant from becoming too watery during cooking.
Instead of frying the eggplants, you can bake them in a 200 degree C oven for 15 mins.
Make sure you make the meat sauce nice and thick and not watery which makes the casserole firm to slice.
Create even layers of eggplant, meat sauce, and optional potatoes. This helps ensure that each bite contains a balanced combination of flavors.
The béchamel sauce has to be thick. If I am making the béchamel sauce in advance. Make sure you cover them with plastic wrap and the wrap touches the top of the béchamel sauce so it doesn’t form a layer.
Allow the moussaka to rest for about 30 minutes after baking helps the layers set and makes it easier to slice and serve.
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Storing and Reheating
Moussaka can be stored in the refrigerator for up to 3 to 4 days. When reheating, cover the dish with foil and bake in a preheated oven at a low temperature until heated through. This prevents the top from burning while ensuring the dish is warmed evenly.
Is moussaka made with lamb or beef?
Traditionally, moussaka is made with lamb. Lamb is the more commonly used meat in Greek moussaka recipes. However you can use chicken too.
Is moussaka and lasagna the same?
The main ingredient in moussaka is typically eggplant along with meat. Lasagna, on the other hand, is traditionally made with layers of pasta sheets, meat sauce and cheese.
