How to Make Moussaka

1. PREPARE THE EGGPLANTS

   Wash the eggplants thoroughly under running water. Slice them into even 1/4-inch thick rounds. Lay the slices on a tray and sprinkle them generously with salt on both sides. Let the slices rest for 20 minutes to draw out excess moisture and bitterness. Afterward, rinse the eggplants under cold water and pat them completely dry using a clean kitchen towel or paper towel. Brush each slice lightly with olive oil on both sides.

   
   Tip: Salting the eggplants helps reduce bitterness and ensures a better texture when cooked.
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1. COOK THE EGGPLANTS

   Heat a large skillet over medium heat. Once the skillet is hot, arrange the eggplant slices in a single layer. Cook each side for 3-4 minutes until golden and slightly softened. Work in batches if necessary, adding more olive oil as needed. Once done, set the cooked slices aside on a plate lined with paper towels to absorb any excess oil.

   Tip: Avoid overcrowding the skillet, as this can lead to uneven cooking.
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1. PREPARE THE MEAT SAUCE

   In the same skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Add the ground lamb or beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, 8-10 minutes. Drain any excess fat.

   Add the diced tomatoes, tomato paste, cinnamon, thyme, honey, saffron threads, salt and pepper to the skillet. Stir everything until well combined. Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

   
   Tip: Taste the sauce as it cooks and adjust the seasoning if needed for a perfect balance of sweetness and spice.
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1. PREPARE THE BÉCHAMEL SAUCE

   In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux. Gradually pour 2 cups of warm milk while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens, 5-7 minutes.

   Once thickened, remove the béchamel sauce from the heat. Stir in a pinch of salt, pepper and a small handful of grated parmesan cheese (for extra flavor). Set the béchamel aside, covering it with plastic wrap to prevent skin from forming.

   
   Tip: For an ultra-smooth béchamel, ensure the milk is warm before adding it to the roux.
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1. ASSEMBLE THE MOUSSAKA

   Preheat the oven to 190°C (375°F). Grease a large baking dish with olive oil. Begin layering the moussaka by placing half of the cooked eggplant slices in an even layer at the bottom of the dish. Spread half of the meat sauce over the eggplants, followed by a second layer of eggplant slices. Pour the remaining meat sauce over this layer, spreading it evenly.

   Finish the assembly by pouring the béchamel sauce over the top, ensuring it covers the entire dish evenly. Sprinkle the remaining grated parmesan cheese over the béchamel.

   
   Tip: Gently press down each layer with a spatula to ensure the dish is compact and holds its shape after baking.
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1. BAKE THE MOUSSAKA

   Place the assembled moussaka in the (preheated) oven and bake for 35-40 minutes or until the top is golden brown and bubbling. Remove the dish from the oven and let it rest for 10-15 minutes before slicing and serving.

   
   Tip: Letting the moussaka rest before serving allows the layers to set, making it easier to cut clean portions.
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1. SERVE

   Slice the moussaka into portions and serve warm on plates. Pair it with a simple green salad or crusty bread for a complete meal.

   Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for the best results.
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