Today, we're embarking on a culinary journey to the Mediterranean with our irresistible Moussaka recipe. This classic Greek dish is a comforting and hearty casserole that features layers of eggplant, potatoes, a rich tomato sauce, and a creamy béchamel topping. The star of our show? Rallis Olive Oil, infusing this dish with authentic Mediterranean flavors. Whether you're a vegetarian seeking a meatless delight or a carnivore craving a traditional twist, we've got you covered. Let's dive into this mouth-watering experience!
Ingredients
For the Moussaka:
- 2 large eggplants, thinly sliced
- 2 large potatoes, thinly sliced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
- Rallis Olive Oil
For the Béchamel Sauce:
- 4 cups milk (or plant-based milk for a vegan option)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup Rallis Olive Oil
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For the Meat Variation:
- 1 lb (450g) ground lamb or beef
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- Salt and pepper to taste
Instructions
- Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- Place the sliced eggplants and potatoes on baking sheets, drizzle generously with Rallis Olive Oil, and roast them for about 20 minutes until they become slightly golden. Set aside.
- Prepare the Tomato Sauce:
- In a large pan, heat Rallis Olive Oil over medium heat.
- Sauté the chopped onion and garlic until they become translucent.
- Add the diced tomatoes, red and green bell peppers, zucchini, mushrooms, oregano, basil, salt, and pepper.
- Simmer for about 15-20 minutes until the sauce thickens.
- Make the Béchamel Sauce:
- In a separate saucepan, heat Rallis Olive Oil over medium heat.
- Add the flour and whisk continuously for a few minutes to make a roux.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Cook until the sauce thickens, then add nutmeg, salt, and pepper. Set aside.
- Assemble the Vegetarian Moussaka:
- In a greased baking dish, start with a layer of roasted potatoes, followed by a layer of roasted eggplants.
- Pour half of the tomato sauce over the vegetables.
- Add another layer of eggplants and potatoes, followed by the remaining tomato sauce.
- Finally, pour the béchamel sauce over the top, spreading it evenly.
- Prepare the Meat Variation (Optional):
- In a separate pan, cook ground lamb or beef over medium heat until browned.
- Season with cinnamon, allspice, salt, and pepper. Drain any excess fat.
- Assemble the Meat Moussaka (Optional):
- After layering the eggplants and potatoes, spread the cooked ground meat evenly on top.
- Continue with the tomato sauce and béchamel as mentioned earlier.
- Bake and Serve:
- Bake the moussaka in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling.
- Allow it to cool for a few minutes before serving.
Whether you opt for the Vegetarian Moussaka or the Meat Variation, our recipe promises a tantalizing taste of the Mediterranean. With Rallis Olive Oil elevating each bite, this dish pays homage to Greek cuisine's rich heritage. So, whether you're a herbivore or a carnivore, gather your ingredients and embark on this culinary adventure. Happy cooking!