Craving a taste of the Mediterranean tonight? This Classic Beef and Eggplant Moussaka is a hearty, flavorful dish that will transport your kitchen to sun-drenched shores. You’ll love creating this comforting mediterranean dinner recipe, perfect for a cozy evening meal.
Key Ingredients & Substitutions:
- Eggplant: You can use zucchini or potatoes if you’re not a fan of eggplant.
- Ground Beef: Ground lamb or a plant-based ground substitute works well.
- Tomatoes: Crushed tomatoes are best, but diced tomatoes can be used.
- Béchamel Sauce: A dairy-free milk alternative and butter substitute can make this dairy-free.
Ingredients:
For the Eggplant Layers:
- 2 large eggplants, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- Salt and black pepper to taste
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds ground beef
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and white pepper to taste
- 1 large egg yolk
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 6
- Calories per serving: Approximately 550 calories
- Tools Needed: Large baking dish, large skillet, saucepan
Step-by-Step Instructions:
1. Prepare the Eggplant
Slice your eggplants into 1/2-inch rounds. Lightly brush both sides with olive oil and season with salt and pepper. Bake at 400°F (200°C) for 20-25 minutes, or until tender and lightly browned.
2. Make the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Brown the Beef
Add the ground beef to the skillet, breaking it up with a spoon. Cook until it’s fully browned. Drain any excess fat to keep your mediterranean dinner recipe light and flavorful.
4. Simmer the Sauce
Stir in the crushed tomatoes, water, oregano, and cinnamon. Season with salt and pepper. Bring to a simmer, then reduce heat and let it cook gently for at least 15-20 minutes, allowing the flavors to meld.
5. Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the warmed milk until the sauce thickens and is smooth. Remove from heat, stir in nutmeg, salt, and white pepper, then whisk in the egg yolk for richness.
6. Assemble the Moussaka
Spread a thin layer of meat sauce on the bottom of your baking dish. Arrange half of the cooked eggplant slices over the meat. Top with half of the remaining meat sauce. Repeat with the rest of the eggplant and then the remaining meat sauce.
7. Bake the Moussaka
Pour the béchamel sauce evenly over the top layer of meat sauce. Bake in a preheated oven at 375°F (190°C) for 40-50 minutes, or until the top is golden brown and bubbly. Let it rest for 15 minutes before serving this delightful mediterranean dinner recipe.
Variation Ideas:
- Vegetarian Moussaka: Use lentils or mushrooms in place of ground beef.
- Layer with Potatoes: Add a layer of thinly sliced, par-cooked potatoes for extra heartiness.
- Cheese Topping: Sprinkle some grated Parmesan or kefalotyri cheese over the béchamel before baking for a richer crust.
Storage Instructions:
Store any leftover Classic Beef and Eggplant Moussaka in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or warm the entire dish in an oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
Can I make Moussaka ahead of time?
Yes, you can assemble the entire dish a day in advance and bake it just before serving.
Why is my eggplant bitter?
Salting eggplant slices and letting them sit for 30 minutes before cooking can draw out bitterness and excess moisture.
What kind of eggplant should I use?
Globe or Italian eggplants are commonly used, but smaller varieties like Japanese eggplant also work well.
Can I freeze Moussaka?
Yes, Moussaka freezes well. Wrap it tightly and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
Is Moussaka a healthy meal?
This mediterranean dinner recipe is rich in vegetables and lean protein. You can reduce fat by using less oil and opting for leaner ground beef.
What should I serve with Moussaka?
A simple green salad with a lemon vinaigrette, or some crusty bread, complements Moussaka beautifully.