Con raíces otomanas y del Levante, la versión griega moderna fue estandarizada en los años 1920 por el chef Nikolaos Tselementes, quien incorporó la bechamel al estilo francés.
Mediterranean
Moussaka
Traditional Greek moussaka with eggplant, meat and bechamel, authentic step-by-step recipe.
- Greece
- Main course
- High protein
- medium
- lactosa
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 24 g
- Carbohydrates 22 g
- Fat 30 g
Story behind the dish
Preparation
Moussaka is a preparation from Greece with medium difficulty. Reserve about 100 minutes in total (40 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 large eggplants.
- Have ready: 500 g of minced lamb or beef.
- Have ready: 2 crushed ripe tomatoes.
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut the eggplants into slices
Cut the eggplants into slices, salt them for 20 minutes to remove the bitterness, dry and fry or roast them until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Sauté the onion and garlic
Sauté the onion and garlic, add the minced meat and brown well. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the crushed tomato and a pinch of cinnamon
Add the crushed tomato and a pinch of cinnamon, cook for 20 minutes over low heat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the bechamel and add half of the grated cheese
Prepare the bechamel and add half of the grated cheese. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Layer on a platter: eggplant
Assemble layers in a dish: eggplant, meat, eggplant, and cover with the bechamel. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sprinkle the rest of the cheese and bake at 190°C for 35-40 minutes…
Sprinkle with the rest of the cheese and bake at 190°C for 35-40 minutes until the surface is golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Salting the eggplant before cooking prevents it from being bitter and absorbs less oil.
- Let it rest for 15 minutes before cutting so the layers can set.
Variations
- Moussaka with potato (additional layer under the eggplant)
- Vegetarian moussaka with lentils
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