Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 large potatoes, peeled and sliced into 1/4-inch rounds
• 1 lb ground beef
• 1/2 lb ground lamb
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 teaspoons of dried oregano
• 1 teaspoon of ground cinnamon
• Salt and pepper to taste
• 1/4 cup of red wine (optional)
• 1/4 cup of olive oil for frying
• For the béchamel sauce:
  • 1/2 cup of unsalted butter
  • 1/2 cup of all-purpose flour
  • 4 cups of milk
  • 1/4 teaspoon of nutmeg
  • Salt and pepper to taste
• Grated Parmesan cheese (for topping)

Instructions:

1. Salt the eggplant slices and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.
2. Heat olive oil in a large pan over medium heat. Fry the eggplant and potato slices until golden brown. Place them on paper towels to remove excess oil.
3. In the same pan, add more oil if needed, and sauté the onion and garlic until translucent.
4. Add the ground beef and lamb, breaking it up with a spoon. Cook until browned and drain any excess fat.
5. Stir in the crushed tomatoes, oregano, cinnamon, salt, pepper, and red wine. Simmer for 15-20 minutes, allowing the flavors to meld.
6. Preheat your oven to 350°F (175°C).
7. To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour until a smooth paste forms. Gradually whisk in the milk, nutmeg, salt, and pepper. Cook until thickened, stirring constantly.
8. In a deep baking dish, layer the eggplant and potato slices, followed by the meat mixture. Repeat until all ingredients are used, finishing with a layer of eggplant.
9. Pour the béchamel sauce evenly over the top layer and sprinkle with grated Parmesan cheese.
10. Bake in the preheated oven for 45-50 minutes or until the moussaka is golden and bubbly.

Serving Suggestions:

Serve this moussaka hot, straight from the oven, for the ultimate Greek experience. Pair it with a crisp Greek salad featuring tomatoes, cucumbers, red onions, olives, and feta cheese dressed with extra virgin olive oil and oregano. Don’t forget warm, crusty bread to soak up the delicious juices.

Recommended Side Dishes:

1. Tzatziki: A creamy yogurt and cucumber dip with garlic and dill.
2. Spanakopita: Flaky spinach and feta cheese pastry.
3. Dolmas: Grape leaves stuffed with a flavorful mixture of rice, herbs, and spices.
4. Greek Roasted Vegetables: Seasonal vegetables roasted with olive oil, oregano, and lemon juice.

Savor the culinary magic of Greece with this delicious moussaka recipe!

The post Moussaka appeared first on GreekRecipes.

The post Hello world! appeared first on GreekRecipes.