Greek-Italian-Pontic Moussaka

Greek-Italian-Pontic Moussaka: A Delicious and Comforting Recipe

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6

Moussaka is a classic dish that blends culinary traditions from different corners of the world, and the Greek-Italian-Pontic version we propose today will bring a touch of flavor and aroma to your kitchen. This simple recipe is perfect for a family dinner or to impress guests. Let’s get started!

Ingredients:

- 500 g minced beef (or a combination with pork for a richer taste)
- 2 medium onions, finely chopped
- 3-4 cloves of garlic, finely chopped
- 2-3 medium eggplants, sliced thinly
- 4-5 large potatoes, sliced thinly
- 400 g canned tomatoes (or 4 fresh tomatoes, peeled and chopped)
- 200 ml béchamel sauce (or sour cream)
- 150 g feta cheese (or grated parmesan)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Dried oregano or basil (optional, for an extra flavor)

Preparation:

1. Preparing the ingredients: Start by washing and slicing the eggplants thinly. Sprinkle a little salt on them and let them sit for 15 minutes. This step helps remove the bitterness from the eggplants. Then wash the eggplant slices and dry them with a paper towel.

2. Sautéing the onion and garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing them lightly until the onion becomes translucent. This process releases the flavors, providing a tasty foundation for the dish.

3. Adding the meat: In the same skillet, add the minced meat. Cook until it browns well and the juices evaporate. Add the canned tomatoes, salt, pepper, and oregano or basil. Let the mixture simmer on low heat for 10 minutes to combine the flavors.

4. Preparing the vegetables: In a separate skillet, you can sauté the eggplant slices in a little olive oil until they become soft and slightly browned. This will give them a pleasant texture and a more intense flavor. At the same time, boil the potato slices in salted water for 5 minutes to soften them slightly, then drain.

5. Assembling the moussaka: In a baking dish, layer a layer of potato slices, followed by a layer of minced meat, then a layer of eggplant slices. Repeat until the ingredients are finished, making sure the top layer consists of eggplants. Finally, pour the béchamel sauce on top and sprinkle with feta or grated parmesan for a golden and appetizing crust.

6. Baking: Preheat the oven to 180 degrees Celsius. Bake the moussaka for about 45 minutes or until the sauce is well browned and the eggplant slices are tender.

7. Serving: Allow the moussaka to cool for 10 minutes before slicing. This will help maintain its shape. Serve the moussaka warm, alongside a fresh green salad or a tomato and cucumber salad for a refreshing contrast.

Variation suggestion: You can also add a layer of zucchini or mushrooms to diversify the texture and flavors. Additionally, replacing the béchamel sauce with sour cream can provide a different and creamy taste. This Greek-Italian-Pontic moussaka is not only a delicious dish but also an explosion of colors and flavors that will turn any meal into a celebration. Bon appétit!