MOUSAKAS

Modern Greek cuisine has its roots in ancient Greece. It’s based upon wheat, olive oil, and wine. Fish was more commonly eaten than meat, as it’s more widely available.
Greek food uses mainly fresh local ingredients such as Mediterranean vegetables, olive oil, lemon juice, various types of fish and meat, grains, as well as variety of fresh and dried herbs.

WE WILL PRESENT YOU A DISH FROM THE TRADITIONAL CUISINE OF VOLOS

Mousakas

Mousakas is a classic Greek recipe. It is made with layers of eggplant, potato, lamb and cheese with béchamel sauce.
While moussaka can be time consuming to prepare, it is worth it, so rich and full that a simple salad is the perfect dish for this complete meal.

Preparation: 2 hrs 40 mins
Cook: 75 mins
Rest: 20 mins
Total: 4 hrs 15 mins
Servings: 10 to 12 servings

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Ingredients (1)

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Salt (for salting the eggplants)
1 pound potatoes (peeled, boiled)
3 tablespoons olive oil (divided)
1 splash water
8 large eggs (whites and yolks separated)
2 cups plain breadcrumbs (divided)

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Ingredients (2)

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For the Meat Filling:

1 1/2 pounds minced beef (or lamb)
2 large onions (finely diced)
2 cloves garlic (minced)
1/2 cup dry red wine
1 teaspoon grated cinnamon
1/4 cup fresh parsley (chopped)
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon sugar salt (to taste)
Freshly grated pepper (to taste)

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Ingredients (3)

For the Béchamel Sauce:

1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
4 cups milk (warmed)
1 pinch grated nutmeg
1 cup grated kefalotyri cheese (Parmesan, or Pecorino Romano)

Steps
to
Make It

Steps to Make It

Prepare the Vegetables

01
Gather the ingredients for the vegetables.

02
Using a sharp vegetable peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant into 1/2-inch slices.

Steps to Make It

03
Place the eggplant slices in a colander and salt them liberally. Cover with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let the eggplants brine for 1 hour or a minimum of 15 to 20 minutes.

Steps to Make It

04
While the eggplants are brining, cut the potatoes into 1/4-inch slices. Set aside.

05
Preheat the oven to 400 F. Line two baking sheets with aluminum foil and lightly grease with some of the olive oil. Rinse the eggplant slices with abundant water and dry with paper towels.
Add a splash of water to the egg whites and beat them lightly with a fork. Place breadcrumbs on a flat plate.