Moussaka – Greek Food
Title: Moussaka
Cook Time: 2 1/2 hours
Level: Medium
Serving: 8
Greece, a country where the traveler is received as an old friend who has returned. His flag represents the intense and transparent blue of its waters. For the Greeks eating is an amusement and because of it they pass entire hours in taverns and restaurants. The food is prepared of a simple and attractive form, the principal ingredient is the olive oil. The most popular plates as the Dolmades (stew leaves of vineyard), Moussaka (eggplants, lamb, cinnamon, red wine and olive oil) the kebabs and Avgolemono (chicken rice, eggs and juice of lemon) , the Taramasalata (a sauce done to base of eggs of fish, bread, olive oil, onions and juice of lemon) and a great variety of plates based on seafood, specially the squids or octopuses.
Ingredients:
5-6 medium Globe eggplants (about 5-6 pounds)
sea salt
olive oil
4 medium onions, chopped
2 1/2 pounds of lamb
3 cups of chopped ripe tomatoes with juice
3 cloves of garlic, minced
6-8 whole cloves
1/2 teaspoon of ground cinnamon or a small stick
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated pecorino or parmigiano cheese
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
6 cups of basic béchamel (ready)
Directions:
Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set apart to cool.
Preheat the frying pan over low heat, after 1 minute add 2 tablespoons of oil and increase the heat to medium. Cook the onions with a wooden spoon, until onions are translucent. Add the meat and continue cooking until lightly browned. Add tomatoes, 1/2 cup of breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. When dry, remove the cloves, bay leaves, and cinnamon stick, and set sauce aside uncovered until ready to use.
Build the dish:
Preheat the oven to 350°F (180°C).
Lightly oil a baking pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the bechamel sauce evenly over the top.
Bake at 180°C for 30 minutes, then sprinkle the cheese over the top and continue to cook for another 20 minutes or until golden brown.
Remove the moussaka from the oven and allow to cool for 20 minutes.
Serve immediately.
Personal Suggestion: Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day. If like you can serve a salad with feta cheese, cucumbers, olives and tomatoes.
