Sunday Roast

 How to Make Homemade Moussaka 

Moussaka is a classic Mediterranean dish known for its rich, comforting layers of eggplant, savory meat sauce, and creamy béchamel sauce. Traditionally made with lamb or beef, this recipe uses ground beef, making it ideal for those who prefer a pork-free version. The combination of hearty, flavorful ingredients makes Moussaka a perfect meal for family gatherings or special occasions. Let’s dive into how to make this delicious, pork-free Moussaka from scratch!

Ingredients:

For the meat sauce:

• 1 lb ground beef (or lamb, if preferred)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tbsp dried oregano

• 1 tsp ground cinnamon

• 1 tsp ground allspice

• Salt and pepper, to taste

• 1/2 cup red wine (optional)

• 2 tbsp olive oil

For the eggplant:

• 2 large eggplants, sliced into 1/2-inch rounds

• 3 tbsp olive oil

• Salt, to taste

For the béchamel sauce:

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 2 cups milk

• 1/2 tsp ground nutmeg

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

Instructions:

1. Prepare the Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds. Arrange them on a baking sheet and brush both sides with olive oil. Sprinkle with a pinch of salt. Roast the eggplant for about 25 minutes, turning halfway through, until tender and slightly golden. Once done, remove them from the oven and set aside.

2. Cook the Meat Sauce: While the eggplants are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened. Add the ground beef to the skillet, breaking it apart as it cooks. Brown the beef until fully cooked and no longer pink. Drain any excess fat.

   Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, and allspice. Season with salt and pepper to taste. If using, pour in the red wine and let the mixture simmer for 10–15 minutes, until the sauce thickens and the flavors meld together. Remove from heat.

3. Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth roux, and cook for 1–2 minutes until it turns a light golden color. Gradually add the milk while whisking continuously to prevent lumps from forming. Bring the sauce to a gentle simmer, continuing to whisk until it thickens to a creamy consistency, about 5–7 minutes.

   Once thickened, remove from heat and stir in the grated Parmesan cheese, ground nutmeg, and season with salt and pepper. Set aside to cool slightly.

4. Assemble the Moussaka: In a greased 9x13-inch baking dish, arrange the roasted eggplant slices to cover the bottom. Top the eggplant with half of the meat sauce, spreading it evenly. Add another layer of eggplant slices and then the remaining meat sauce on top.

   Pour the béchamel sauce over the top, smoothing it out with a spatula to cover the entire dish.

5. Bake the Moussaka: Preheat your oven to 375°F (190°C). Place the assembled moussaka in the oven and bake for about 30–40 minutes, or until the top is golden brown and bubbling. Let it rest for 10 minutes before serving, allowing the layers to set.

6. Serve and Enjoy: Slice the moussaka into portions and serve with a fresh Greek salad or a simple side of warm, crusty bread. The combination of the savory meat sauce, tender eggplant, and creamy béchamel will have everyone coming back for more.

Tips and Variations:

• For a lighter version, you can swap the ground beef with ground turkey or chicken.

• For extra creaminess, you can add grated mozzarella cheese to the béchamel sauce.

• Moussaka can be made ahead of time. Assemble it a day before and refrigerate until ready to bake.

This pork-free Moussaka is a delightful, comforting dish that's perfect for any occasion. Whether you're hosting a dinner party or enjoying a cozy family meal, it’s sure to be a hit with everyone!

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