La musaka es el estofado gratinado mas emblematico de Grecia, con raices otomanas adaptadas a ingredientes locales como la berenjena y el queso kefalotyri. Cada region tiene su version, pero la capa cremosa de bechamel es el sello distintivo ateniense. Se sirve en tabernas familiares los domingos y en celebraciones de Pascua.
Mediterranean
Greek eggplant and meat moussaka
Greek eggplant and meat moussaka from Greece: traditional recipe step by step, with chef tips and clear timings.
- Greece
- Main course
- High protein
- High fiber
- medium
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 24 g
- Fiber 5 g
- Carbohydrates 22 g
- Fat 28 g
- Sodium 680 mg
Story behind the dish
Preparation
Greek eggplant and meat moussaka is a preparation from Greece with medium difficulty. Reserve about 90 minutes in total (40 for mise en place and preparation, 50 for cooking). Follow the 7 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.
- Have ready: 1 chopped onion.
- Have ready: 3 cloves of garlic.
- Have ready: 400 g of crushed tomato.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the eggplants into slices
Cut the eggplants into slices, salt and let drain for 20 minutes; dry and brown in oil. 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
-
Sauté onion and garlic; add meat until browned
Sauté onion and garlic; Add meat until browned. Add tomato, wine, cinnamon and oregano; cook 15 minutes. 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
-
Prepare bechamel: melt butter
Prepare bechamel: melt butter, add flour, cook for 2 minutes and pour in milk, stirring until thickened. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Mix half of the cheese in the bechamel and season
Mix half of the cheese in the bechamel and season.
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Assemble layers of eggplant and meat in a dish; cover with bechamel and…
Assemble layers of eggplant and meat in a dish; cover with bechamel and remaining cheese.
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Bake at 180 C for 40 minutes until golden brown.
Bake at 180 C for 40 minutes until golden brown. 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
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Rest for 10 minutes before serving in generous portions.
Rest for 10 minutes before serving in generous portions. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with lentils instead of meat.
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