Moussaka is a classic Greek dish that smells of summer, the sea, fresh vegetables, relaxation, and holidays. With the eggplants as the main feature, it has won the hearts of locals and tourists.
You might pay a high price if you try to eat moussaka in a taverna on vacation. On the other hand, it is a dish that is quite demanding to prepare as it requires you to have time at your disposal. It may also need preparation from the day before, as our mothers did.
Eggplant and potato are mixed with minced meat in layers while the dish is completed with béchamel, giving the taste a special zest and deliciousness.
The classic and beloved recipe has many variations depending on the circumstances and your dietary tastes. Those who prefer a vegetarian or even vegan version of the dish with mushrooms and soy mince and béchamel made from vegetable milk.
Whatever your dietary preferences, one thing is sure: moussaka is a dish to share and enjoy with good company.
Let's see below some tips to make a dream moussaka:
Vegetables
The choice of vegetables plays a vital role in the success of any dish. Now that eggplants are at their best, you will find excellent raw materials easily and almost everywhere. However, it is a good idea to get vegetables from sources you trust.
The protagonist of the moussaka is the eggplant. And then the potatoes. However, some also add other seasonal vegetables - besides eggplant - such as zucchini and peppers. Other ingredients, such as mushrooms, may be added in vegan or vegetarian versions.
Baking or frying?
The big question about moussaka is whether to grill or fry it. Frying gives more flavour to the dish. Still, it makes it greasier and is just as time-consuming - it also depends on how big a pan you have and what size moussaka you want to make.
Also, if you decide to fry, you must be careful that the eggplants don't absorb too much oil.
To make the perfect eggplant for moussaka, they must stay for a few hours in a bowl of salted water. Then, drain them well on an absorbent towel and fry them in hot oil until they are lightly browned.
If you decide to roast the vegetables, put them all together in a large pan with a bit of olive oil, a little water and some spices, and they need about 1 hour to cook. And the dish comes out just as tasty and less heavy.
Minced meat
Minced meat must be well cooked to spread evenly over your vegetables and give even more flavour. Spices such as cinnamon and nutmeg suit him very well.
Béchamel
The secret of moussaka is in the béchamel. You can buy a ready-made one, but homemade ones taste much, much differently.
HERE, we give you a basic recipe for béchamel.
HERE, we give you the ultimate moussaka recipe.
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