Rediscovering Greek cuisine: The hearty charm of moussaka

At first glance, it may look like Italian lasagna, but the comparison would probably offend many Greeks. Instead of pasta, it uses eggplant, which is easy to find in Canada, though some people struggle with how to use it. This casserole is the perfect solution to sneak more vegetables into your diet and encourage the younger family members to eat.

Moussaka is one of the most popular dishes in Greek cuisine. This layered casserole has won the hearts of food lovers worldwide. Here is a simple recipe for moussaka, perfect for a family lunch.

The main ingredients of moussaka are eggplant, ground meat (usually lamb or beef), tomatoes, and béchamel sauce. After such a meal, nobody will leave the table hungry. Other versions exist, e.g., with potatoes instead of eggplant or a vegetarian version without meat.

Ingredients:

Meat layer:

• 450 grams (1 lb) ground beef,
• 1 onion,
• 2 cloves garlic,
• 1 can diced tomatoes,
• 120 ml (1/2 cup) red wine,
• 1 teaspoon oregano,
• 1/2 teaspoon cinnamon,
• salt and pepper to taste,
• oil or olive oil for frying.

Vegetable layer:

• 2 eggplants,
• 2-4 pre-cooked potatoes,
• salt and pepper.

Béchamel:

• 50 grams (1.75 oz) butter,
• 50 grams (1.75 oz) flour,
• 500 ml (2 cups) milk,
• salt, pepper, and nutmeg to taste.

Preparation:

1. Slice the eggplants, salt them, and set them aside for 30 minutes to release water. Then, dry and fry them in oil until golden brown.
2. Sauté the onion and garlic, add the ground meat, and fry until browned. Add the wine, tomatoes, spices, and simmer covered for about 30 minutes.
3. Prepare the béchamel. Melt the butter, add flour, and stir until it forms a roux.
4. Gradually add milk, continuously stirring to avoid lumps—season with salt, pepper, and nutmeg.
5. Layer the bottom of a baking dish with eggplant slices, followed by the meat, and top with sliced potatoes. Pour the béchamel over everything.
6. Place in an oven preheated to 180°C (350°F) and bake for about 45-60 minutes until the top is golden and crispy.

Serve the moussaka warm, sprinkled with fresh parsley. Enjoy!