Greek Moussaka without Potatoes
ID: e3d07eab...
A delicious and rich Greek classic featuring layered pan-fried eggplants, a savory minced meat sauce cooked with white wine and tomatoes, and a creamy, cheesy bechamel sauce baked to golden perfection.
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🍳 Cooking Flow
Slice, salt, and drain the eggplants for 30 minutes, then pan-fry until golden. → Cook the chopped onions and minced meat, then simmer with peeled tomatoes, white wine, and seasonings until dry. → Make a roux with butter and flour, whisk in milk, add cheese, seasonings, and stir in beaten eggs after cooling. → Assemble the moussaka in a baking dish by layering fried eggplants, meat sauce, and bechamel sauce. → Top with cheese and bake for 30 minutes, letting it cool slightly before slicing.
Cooking Steps
Brief Cooking Order
Slice, salt, and drain the eggplants for 30 minutes, then pan-fry until golden. → Cook the chopped onions and minced meat, then simmer with peeled tomatoes, white wine, and seasonings until dry. → Make a roux with butter and flour, whisk in milk, add cheese, seasonings, and stir in beaten eggs after cooling. → Assemble the moussaka in a baking dish by layering fried eggplants, meat sauce, and bechamel sauce. → Top with cheese and bake for 30 minutes, letting it cool slightly before slicing.
Introduction
A delicious and rich Greek classic featuring layered pan-fried eggplants, a savory minced meat sauce cooked with white wine and tomatoes, and a creamy, cheesy bechamel sauce baked to golden perfection.
Step 1
Slice the eggplants into long, thin slices. Sprinkle with salt on a plate and let them sit for 30 minutes to draw out excess moisture.
Step 2
Finely chop the onion into quarters. Heat frying oil in a pan and saute the onions until soft, then add the minced meat and cook.
Step 3
Score the tomatoes with a cross. Soak them in boiling water for 1 minute, transfer to ice water, peel the skin, and finely dice them.
Step 4
Add the white wine to the minced meat mixture. Mix in the diced tomatoes, salt, and pepper. Simmer on low heat until all liquid has evaporated.
Step 5
Melt butter in a pan, add flour, and stir for 30 seconds. Gradually whisk in the milk until thickened. Mix in 150g of grated cheese, nutmeg, salt, and pepper. Turn off the heat.
Ingredients List
Important Notes
Salting the eggplants is crucial to remove bitterness and draw out water, which prevents the final dish from becoming soggy.
Ensure the meat sauce has no remaining liquid before assembling, otherwise the moussaka will fall apart when sliced.
Let the bechamel sauce cool slightly before adding the whisked eggs so the eggs do not scramble in the hot liquid.
Let the baked moussaka rest and cool for a while before slicing so the layers hold together beautifully.
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