Greek moussaka: A hearty family favourite with a twist

Greek cuisine is not just about tzatziki and feta salad. When it's time for lunch, the delightful moussaka takes centre stage. A hearty portion of meat and vegetables is perfect when you're out of ideas on what to serve your loved ones.

At first glance, it might resemble Italian lasagna, but many Greeks would likely be offended by the comparison. Instead of pasta, it uses aubergine, which is easy to find, although some people struggle with how to use it. This casserole is the perfect solution when you want to incorporate more vegetables into your diet and encourage younger family members to eat as well.

Moussaka is one of the most popular dishes in Greek cuisine. This layered casserole has won the hearts of food lovers worldwide. Here is a simple recipe for moussaka, perfect for a family lunch.

The main ingredients of moussaka are aubergine, minced meat (usually lamb or beef), tomatoes, and béchamel sauce. After such a meal, nobody will leave the table hungry. There are also other versions, e.g., with potatoes instead of aubergine or a vegetarian version without meat.

Ingredients:

Meat layer:

• 450g minced beef,
• 1 onion,
• 2 cloves garlic,
• 1 can diced tomatoes,
• 120ml red wine,
• 1 teaspoon oregano,
• 1/2 teaspoon cinnamon,
• salt and pepper to taste,
• oil or olive oil for frying.

Vegetable layer:

• 2 aubergines,
• 2-4 pre-cooked potatoes,
• salt and pepper.

Béchamel:

• 50g butter,
• 50g flour,
• 500ml milk,
• salt, pepper, and nutmeg to taste.

Preparation:

1. Slice the aubergines, salt them, and set them aside for 30 minutes to release water. Then dry and fry them in oil until golden brown.
2. Sauté the onion and garlic, add the minced meat, and fry until browned. Add the wine, tomatoes, spices, and simmer covered for about 30 minutes.
3. Prepare the béchamel. Melt the butter, add flour, and stir until it forms a roux.
4. Gradually add milk, continuously stirring to avoid lumps. Season with salt, pepper, and nutmeg.
5. Layer the bottom of a baking dish with aubergine slices, followed by the meat, and top with sliced potatoes. Pour the béchamel over everything.
6. Place in an oven preheated to 175°C and bake for about 45-60 minutes until the top is golden and crispy.

Serve the moussaka warm, sprinkled with fresh parsley. Enjoy!