Moussaka eggplant

moussaka_eggplant

Lebanese cuisine is known for its rich and complex flavors, which are shaped by the country’s diverse cultural influences. Moussaka is one such dish that has its roots in Lebanon and is a popular dish across the Middle East. The dish is a flavorful medley of eggplants, spiced minced meat, and a creamy béchamel sauce that makes it a crowd-pleaser.

Moussaka is a layered casserole that typically includes eggplant, minced meat, tomato sauce, and béchamel sauce. The dish may vary slightly depending on the region and the family recipe. In Lebanon, Moussaka features a combination of eggplants, tomato sauce, seasoned ground meat, and a creamy béchamel sauce.

Eggplants are the star of the dish and are the base of the casserole. They are sliced into rounds or lengthwise and need a little bit of preparation before they can be used in the dish. Eggplants are known to be bitter, and it’s recommended that the eggplant slices are salted to extract the bitterness. The salted eggplant slices are then rinsed and lightly fried until they are golden brown. The fried eggplant slices are then spread out in the bottom of a baking dish, ready to be layered with the other ingredients.

The spiced minced meat is the next layer and is typically made with ground beef or lamb. The meat is seasoned with aromatic spices such as cinnamon, allspice, and cumin, which adds a Middle Eastern flair to the dish. The seasoned meat is cooked until brown, and the fat is drained before it’s added to the dish.

The tomato sauce is made with fresh tomatoes, garlic, and onions. The fresh ingredients are cooked until they break down into a thick sauce, which is then seasoned with herbs such as oregano, thyme, and bay leaves. The sauce is poured over the meat layer and the eggplant slices, adding a fruity and tangy flavor to the dish.

The final layer is a creamy béchamel sauce that brings all the flavors together. Béchamel is a classic French sauce that’s made with butter, flour, and milk. In the Lebanese Moussaka, the béchamel is flavored with grated Parmesan cheese, which adds a tangy and nutty flavor to the sauce. The béchamel sauce is poured over the tomato sauce and meat layer and is baked until it’s golden brown.

In Lebanese cuisine, Moussaka is typically served as a main dish and is often accompanied by a fresh salad or a side dish of rice. It’s a hearty and comforting dish that’s perfect for a cozy family dinner or entertaining guests. The flavors in Moussaka are complex and balanced, making it a favorite among food lovers.

In conclusion, Lebanese Moussaka is a classic Middle Eastern dish that’s rich in flavor and texture. It’s a layered casserole that features fried eggplant slices, spiced minced meat, tomato sauce, and a creamy béchamel sauce that’s sure to delight your taste buds. The dish takes some time to prepare, but the end result is worth the effort. If you’re looking to impress your friends and family with a flavorful and comforting meal, Lebanese Moussaka is the perfect recipe for you!

Ingredients:

  • 2 large eggplants
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground lamb
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (8-ounce) can tomato sauce
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup grated Parmesan cheese
  • 1 egg, beaten

Instructions:

  1. Preheat oven to 350°F.
  2. Peel and slice the eggplants. Sprinkle with salt and let them sit in a colander for 20 minutes to remove excess water.
  3. In a large skillet over medium heat, sauté the onions and garlic until soft and translucent.
  4. Add the ground lamb, cinnamon, allspice, salt, and pepper. Cook until the lamb is browned.
  5. Add the tomato sauce and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. In a separate saucepan, heat the olive oil and butter over medium heat. Add the flour and whisk to combine. Gradually add the milk, whisking continuously, until the sauce thickens.
  7. Remove from heat and stir in ½ cup of Parmesan cheese and the egg.
  8. Rinse the eggplant slices and pat dry. Heat a large skillet over medium-high heat and fry the eggplant until lightly browned.
  9. In a 9x13 inch baking dish, layer the eggplant slices and meat sauce. Pour the cheese sauce over the top and sprinkle with the remaining Parmesan cheese.
  10. Bake for 45 minutes, or until the top is golden brown and bubbly. Allow to cool for a few minutes before serving. Enjoy!