I got some more egg plants at the farmers market on the weekend. I have been wanting to try a moussaka for a while now and I took this opportunity to make it. Moussaka is dish that typically has three layers; a layer of vegetables (commonly eggplant or aubergines), a layer of meat sauce and a layer of white sauce. This was my first time eating and making moussaka. It turned out pretty good. It was pretty easy to make (even if it took a while), and it was tasty. I really liked the way that the cinnamon in the meat sauce and the nutmeg in the bechamel sauce added a really amazing spiced aroma to this savory dish. I will definitely be making this dish again.
- 1 pound ground beef
- 1 onion (chopped)
- 4 cloves garlic (chopped)
- 1 can of pureed tomatoes
- 1/2 cup white wine
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon cinnamon
- 1 bay leaf
- salt and pepper to taste
- 1 eggplant (sliced into 1/4 inch thick slices)
- 2 cups bechamel sauce
- 1/2 cup pecorino (grated)
- 1/4 cup bread crumbs
- Brown the ground beef in a pan.
- Remove the ground beef from the pan reserving a bit of the grease in the pan.
- Add the the onions and saute until translucent.
- Add the garlic and saute until fragrant.
- Add the ground beef, tomatoes, wine, basil, oregano, cinnamon, bay leaf, salt and pepper, cover and simmer for 20 minutes.
- Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.
- Place the eggplant on the bottom of a baking pan.
- Pour the meat sauce onto the egg plant.
- Melt the most of the cheese in the bechamel sauce.
- Pour the bechamel sauce onto the meat sauce.
- Top with the bread crumbs and the remaining cheese.
- Bake in a 350F/180C oven for 30 minutes or until the top is golden brown.