Greek Moussaka Recipe
What Started it all:
ham, ground beef, ham, food processor
Ah, the Greek moussaka. A dish that demands respect, precision, and a touch of bloody passion. Now, let's get to it, shall we?
Ingredients
- 1 lb ground beef
- 1 lb eggplant, sliced
- 1/2 lb potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/4 cup tomato paste
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1 cup milk
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- First, let's tackle the eggplant. Sprinkle the slices with salt and let them sit for 30 minutes to draw out the bitterness. Then rinse and pat them dry.
- In a pan, heat some oil over medium-high heat and brown the ground beef. Make sure it's nicely browned, none of that gray, soggy mess.
- Add the chopped onion and garlic to the pan and cook until softened.
- Pour in the red wine and let it simmer until it's reduced by half.
- Stir in the tomato paste, cinnamon, nutmeg, and allspice. Season with salt and pepper. Let it simmer for a few minutes.
- Now, let's focus on the potatoes. Fry the potato slices until they are golden and crispy. Drain them on paper towels.
- In a separate saucepan, warm the milk over low heat. In a bowl, beat the eggs and gradually whisk in the warm milk. Season with salt and pepper.
- In a baking dish, layer the eggplant, potatoes, and meat sauce. Repeat the layers until all the ingredients are used up, finishing with a layer of meat sauce on top.
- Pour the milk and egg mixture over the top and sprinkle with Parmesan cheese and bread crumbs.
- Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
- Allow the moussaka to rest for 10 minutes before cutting into it. This will help it hold its shape and not collapse like a house of cards.