Traditional Greek Moussaka
Moussaka is an iconic hearty dish that is often considered as one of the national dishes of Greece.
• 2 large potatoes
• 1-2 zucchinis,
• 2-3 eggplants
• 1 pound ground beef
• 1/2 chopped onion
• 1 cup tomatoes from a can
• 1/2 glass red or white wine
• 1 1/2 cup FeleaGoods® Extra Virgin Olive Oil
• 1/2 cup chopped parsley
• salt, pepper and nutmeg
• For the topping: 4 cups milk, 1 cup flour, 1/2 cup of butter, 2 eggs, grated cheese.
Boil the potatoes for just 5 minutes, peel, and slice 1/4 inch thick.
Fry sliced zucchini and sliced eggplant in 1/2 cup of olive oil.
Fry the onions till brown, add the ground beef, stirring to break up the meat for about 10 minutes.
Add the wine, tomatoes, parsley, salt, pepper and about a tablespoon of sugar, and then 1/2 cup of water. When the water is absorbed remove from heat and add the grated cheese and the egg yolks.
In a saucepan warm three cups of milk over medium heat until simmering. Whisk in the flour and the remaining cup of milk, stirring often, to dissolve any clumps. Once the sauce has thickened continue to simmer for 2 minutes. This is our béchamel sauce.
Grease a baking pan and lay the sliced potatoes, slightly overlapping them. Place a layer zucchini and eggplants over the potatoes. Spread the meat mixture evenly over the eggplant slices. Repeat these layers 3 times.
Spread the béchamel sauce evenly over the final layer.
Bake the moussaka in a preheated over at 350ºF for about 60 minutes, until topping turns golden brown.