how to make a greek salad
Karen Jones

Fancy making moussaka, the delicious Greek dish

Ingredients:

For the Eggplant Layer:

  • 2 large eggplants, sliced into 1/2 inch rounds
  • Salt
  • Olive oil for brushing

For the Meat Sauce:

  • 1 lb ground lamb or beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Bechamel Sauce:

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt and nutmeg to taste
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten

Instructions:

  1. Eggplant Layer:
    • Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to remove excess moisture.
    • Pat the eggplant slices dry and brush them with olive oil.
    • Grill or pan-fry the slices until they’re golden brown on both sides. Set aside.
  2. Meat Sauce:
    • In a large skillet, brown the ground meat over medium-high heat.
    • Add chopped onions and garlic and sauté until softened.
    • Stir in diced tomatoes, tomato paste, oregano, salt, and pepper. Simmer for about 15-20 minutes until the sauce thickens.
  3. Bechamel Sauce:
    • In a separate saucepan, melt the butter over medium heat.
    • Stir in flour and cook for a few minutes until it’s lightly browned.
    • Gradually whisk in the milk, stirring constantly until the sauce thickens.
    • Season with salt and a pinch of nutmeg.
    • Remove from heat and stir in grated Parmesan cheese and beaten eggs.
  4. Assemble the Moussaka:
    • Preheat your oven to 350°F (175°C).
    • In a greased baking dish, layer half of the eggplant slices on the bottom.
    • Add the meat sauce on top of the eggplant layer.
    • Place the remaining eggplant slices over the meat sauce.
    • Pour the bechamel sauce evenly over the top.
  5. Bake:
    • Bake in the preheated oven for about 45 minutes or until the top is golden brown and the moussaka is cooked through.
  6. Serve:
    • Allow it to cool for a few minutes before serving. Moussaka is often served warm, not piping hot.

Enjoy your homemade moussaka!

(Note: This is a traditional moussaka recipe, but there are variations with potatoes or zucchini instead of eggplant, so you can adjust it to your taste.)

Image by RmX86 from Pixabay

how to make a greek salad
Karen Jones

All Posts

Leave a Reply

  • All Post
  • Activities
  • Bulgaria
  • Camping
  • Canary Islands
  • Cape Verde
  • Croatia
  • Cruising
  • Cuba
  • Cyprus
  • Dominican Republic
  • Dubai
  • Egypt
  • Essentials
  • France
  • Greece
  • Italy
  • Jamaica
  • Malta
  • Mexico
  • Morocco
  • News
  • Popular
  • Portugal
  • Prague
  • Singapore
  • Spain
  • Thailand
  • Travel
  • Tunisia
  • Turkey
  • UK
  • USA
    •   Back
    • Albufeira
    •   Back
    • Kusadasi
    • Marmaris
    • Food
    • Antalya
    • Olu Deniz
    • Belek
    •   Back
    • Palma de Mallorca
    • Barcelona
    • Food
    • Menorca
    • Majorca
    •   Back
    • Tulum
    • Cancun
    • Food
    •   Back
    • Corfu
    • Crete
    • Cyprus
    • Food
    • Kefalonia
    • Rhodes
    • Santorini
    •   Back
    • Florida
    •   Back
    • Gozo
    •   Back
    • London
    • Lake Distict
    • Wales
    • Scotland
    •   Back
    • Tenerife
    • Lanzarote
    •   Back
    • Marakesh
    •   Back
    • Sal
    •   Back
    • Tuscany
Load More

End of Content.

Sign up to our newsletter

Sign up now for travel tips, tours, advice and holiday inspiration straight to your inbox.

Note: By signing up, you agree to receive promotional emails and insider tips. You can unsubscribe your consent at any time with future effect.

Popular Posts

Trending Posts

  • All Post
  • Turkey

© 2023 Created by Netcities