Ingredients with Measurements:
- 2 large eggplants, sliced lengthwise
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lb ground beef
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
- 1 lb fresh spinach, chopped
- 2 eggs, beaten
Special equipment needed:
- Large baking dish
- Skillet
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for 15-20 minutes, until tender.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the ground beef and cook until browned.
5. Add the crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10-15 minutes.
6. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
7. Gradually whisk in the milk and nutmeg. Cook until the sauce thickens, stirring constantly.
8. Remove the saucepan from heat and stir in the feta cheese and half of the Parmesan cheese.
9. In a mixing bowl, combine the parsley, dill, mint, and spinach.
10. In the large baking dish, layer half of the eggplant slices, followed by half of the meat sauce, and half of the spinach mixture. Repeat the layers.
11. Pour the cheese sauce over the top and sprinkle with the remaining Parmesan cheese.
12. Pour the beaten eggs over the top.
13. Bake for 45-50 minutes, until golden brown and bubbly.
14. Let the moussaka cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 18g
Protein: 27g
Sodium: 560mg
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Ricotta cheese can be used instead of feta cheese.
- Frozen spinach can be used instead of fresh spinach.
Variations:
- Add sliced potatoes to the layers for a heartier dish.
- Use zucchini instead of eggplant.
- Add sliced mushrooms to the meat sauce.
Tips and tricks:
- Make sure to salt the eggplant slices before baking to remove excess moisture.
- Use a mandoline to slice the eggplant evenly.
- Let the moussaka cool before cutting into it to avoid a messy presentation.
Storage instructions:
Store leftover moussaka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the moussaka in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the moussaka on a large platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley, dill, and mint.
Pairings:
Serve with a Greek salad and crusty bread.
Suggested side dishes:
Roasted vegetables, such as carrots and Brussels sprouts.
Troubleshooting advice:
If the moussaka is too watery, let it cool for a few minutes before serving. If it's still too watery, add more flour to the cheese sauce.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Moussaka is a traditional Greek dish that dates back to the Ottoman Empire. It's typically made with eggplant, ground meat, and a creamy cheese sauce.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve the moussaka with a dollop of Greek yogurt on top.
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Region: Greek