Name: Greek Moussaka (Mediterranean - Main Course )
Cuisine: Mediterranean
Ingredients: Eggplant - 2 (2); Olive oil - 6 tbsp (6 tbsp); Onion, chopped - 1 (1); Garlic, minced - 4 cloves (4 cloves); Ground beef or lamb - 1 lb (1 lb); Tomato paste - 2 tbsp (2 tbsp); Red wine - 1/2 cup (1/2 cup); Canned tomatoes, crushed - 14 oz can (14 oz can); Cinnamon - 1 tsp (1 tsp); Nutmeg - 1/2 tsp (1/2 tsp); Salt - 1 tsp (1 tsp); Black pepper, freshly ground - To taste (To taste); Butter - 1/4 cup (1/4 cup); Flour - 1/4 cup (1/4 cup); Milk - 2 cups (2 cups); Eggs - 2 (2); Parmesan cheese, grated - 1/2 cup (1/2 cup)

Menu: Different Food Styles or browse Other Mediterranean Recipes

Greek Moussaka (Mediterranean - Main Course) Recipe

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Ingredients:

Eggplant - 2
Olive oil - 6 tbsp
Onion, chopped - 1
Garlic, minced - 4 cloves
Ground beef or lamb - 1 lb
Tomato paste - 2 tbsp
Red wine - 1/2 cup
Canned tomatoes, crushed - 14 oz can
Cinnamon - 1 tsp
Nutmeg - 1/2 tsp
Salt - 1 tsp
Black pepper, freshly ground - To taste
Butter - 1/4 cup
Flour - 1/4 cup
Milk - 2 cups
Eggs - 2
Parmesan cheese, grated - 1/2 cup

Instructions

Preheat oven to 375°F. Slice eggplant into 1/4-inch rounds and brush with olive oil on both sides. Place on baking sheets and bake for 20-25 minutes, or until tender and lightly golden. Remove from oven and set aside.
Meanwhile, heat 2 tbsp of olive oil in a large skillet over medium heat. Add chopped onions and minced garlic and cook until onions are translucent. Add ground beef or lamb and cook until browned. Stir in tomato paste and cook for 1-2 minutes.
Pour in red wine and let it cook until it has reduced by half. Add crushed tomatoes, cinnamon, nutmeg, salt and pepper and let the mixture simmer for 15-20 minutes, or until it has thickened.
In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden brown. Gradually whisk in milk until the sauce has thickened. Remove from heat and whisk in eggs and Parmesan cheese.
In a 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Pour the meat mixture over the eggplant and spread evenly. Layer the remaining eggplant slices on top. Pour the béchamel sauce over the eggplant and meat, and spread evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling. Allow to cool for 10-15 minutes before slicing and serving. Enjoy!

More Mediterranean Recipes

Italian Ossobuco

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.

Italian Eggplant Parmigiana

Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is an Italian dish that features layers of breaded and fried eggplant slices, tomato sauce, and melted cheese, typically mozzarella and Parmesan. The dish is baked until the cheese is golden and bubbly. Eggplant Parmigiana is a comforting and flavorful main course that represents the richness and indulgence of Italian cuisine and the Mediterranean region. It is often served with pasta or a side of salad.

Greek Revani

Revani is a traditional Greek cake made with semolina flour, yogurt, sugar, and flavored with lemon zest or rosewater. It is soaked in a sweet syrup made from sugar, water, and lemon juice. Revani has a soft and moist texture and is often garnished with almonds or powdered sugar. It offers a delightful combination of flavors and represents the use of semolina and citrus in Greek desserts and the culinary heritage of the Mediterranean region.

Lebanese Grilled Chicken Tawook

Chicken Tawook, also known as Shish Tawook, is a popular Lebanese dish made from marinated chicken skewers grilled to perfection. The chicken is marinated in a blend of yogurt, garlic, lemon juice, and aromatic spices, creating tender and flavorful skewers. Chicken Tawook is often served with pita bread, garlic sauce, and a side of salad or rice. It offers a delicious and protein-rich main course option that represents the grilling traditions of Lebanese cuisine and the flavors of the Mediterran

Italian Bresaola e Rucola

Bresaola e rucola is an Italian appetizer made with thinly sliced cured beef (bresaola) and fresh arugula leaves. The combination of the tender and salty beef with the peppery arugula creates a delightful contrast of flavors. Bresaola e rucola represents the quality and simplicity of Italian cured meats, offering a light and elegant appetizer option in the Mediterranean tradition.

Lebanese Fatayer bi Lahmeh

Fatayer bi lahmeh are Lebanese meat-filled pastries made with thin pastry dough filled with a mixture of seasoned ground meat (such as lamb or beef), onions, and herbs. The pastries are often shaped into triangles or boats and baked until golden and flaky. Fatayer bi lahmeh represent the savory and aromatic flavors of Lebanese cuisine, offering a delicious and handheld appetizer option in the Mediterranean tradition.

Italian Ravioli with Sage Butter

Ravioli is a type of pasta filled with various ingredients such as cheese, meat, or vegetables. It is often served with a simple yet flavorful sage butter sauce. The ravioli are cooked until tender and then tossed in a buttery sauce infused with sage leaves. Ravioli with Sage Butter is a delicious and elegant main course that represents the flavors of Italy and the Mediterranean. It is often garnished with grated Parmesan cheese and fresh herbs.

Moroccan Briouat aux Amandes

Briouat aux amandes are Moroccan almond pastries made with thin pastry dough filled with a mixture of ground almonds, sugar, and orange blossom water. The pastries are typically shaped into triangles, fried until crispy, and dusted with powdered sugar. Briouat aux amandes represent the sweet and delicate flavors of Moroccan pastry, offering a delightful and nutty appetizer or dessert option in the Mediterranean region.