Moussaka with eggplant, pork, and cheese

Eggplant Moussaka with Pork and Cheese – a delicious, comforting, and flavorful dish, perfect for family meals or special occasions. This traditional recipe combines textures and flavors, leaving you with a sense of satisfaction after each serving. I invite you to discover together with me how to prepare it step by step, so you can achieve a perfect result.

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6-8

Ingredients
- 1.5 kg eggplants
- 500-600 g minced pork
- 250 g tomato puree (preferably homemade)
- 2 large onions
- 5 tablespoons sunflower or olive oil
- 1 large carrot
- 1 tablespoon dried oregano
- Freshly ground pepper, to taste
- Salt, to taste
- 200 g sour cream
- 1 egg
- 2 tablespoons water
- 2 tablespoons flour
- 300 g grated cheese

The History of Moussaka
Moussaka is a recipe with deep roots in culinary tradition, often found in various forms in many cultures. It has evolved over time, with each region contributing its local ingredients and cooking styles. The eggplants, a main ingredient, are rich in nutrients and provide a unique texture and delicate taste, perfect for being paired with minced meat and creamy sauce.

Step by step: Preparing Moussaka

1. Preparing the eggplants
The first step in this recipe is to clean and slice the eggplants. Start by washing the eggplants under a stream of cold water. Then, using a sharp knife, peel the skin, leaving some strips for color contrast. Cut the eggplants into thick slices of about 1 cm.

Useful tips:
- If you want to reduce the bitterness of the eggplants, sprinkle them with salt and let them sit for 30 minutes before rinsing.

After slicing, add the eggplants to a pot of boiling water and boil them for 10-15 minutes until they become soft. Remove them from the water and place them on a clean towel to drain excess water.

2. Preparing the filling
In a skillet, heat the 5 tablespoons of oil. Add the chopped onion and sauté over medium heat until it becomes translucent. This step will add a sweet flavor to the filling.

Add the minced pork and the grated or finely chopped carrot. Cook the mixture for about 15 minutes, stirring frequently to prevent sticking.

Tip: If you want a more intense flavor, add a little crushed garlic at this stage.

After 15 minutes, add the tomato puree, pepper, oregano, and salt to taste. Let the mixture simmer for another 5 minutes to blend the flavors.

3. Assembling the moussaka
Preheat the oven to 180°C. Choose a baking dish and grease it with butter to prevent sticking.

On the bottom of the dish, place a layer of eggplants, draining them well of water before placing them. Over the eggplants, add the meat mixture, followed by the slices of cheese. Repeat the process, ending with a final layer of eggplants.

4. Preparing the sauce
In a separate bowl, mix the sour cream with the egg, 2 tablespoons of water, and 2 tablespoons of flour. This will create a creamy sauce that will bind all the ingredients together.

After placing the eggplants in the dish, pour the sour cream sauce evenly on top. Add the remaining grated cheese for a golden and appetizing crust.

5. Baking
Place the dish in the oven and bake for 30 minutes. Then, check the dish; it should be golden brown and have a solid texture. If necessary, leave it in the oven for another 10-15 minutes.

6. Serving
Once the moussaka is ready, remove it from the oven and let it cool for a few minutes before cutting. This will help maintain the beautiful shapes of the servings.

Serving suggestion:
Serve the moussaka warm, accompanied by a fresh vegetable salad or a Greek salad for a refreshing contrast.

Nutritional information
This eggplant moussaka with pork and cheese is an excellent source of protein due to the pork and contains plenty of fiber from the eggplants and carrots. Each serving has approximately 450 calories, depending on the amount of oil used and the type of cheese.

Frequently asked questions
- Can I use other types of meat?
Yes, this recipe can be adapted with beef or chicken, depending on your preferences.

- Is moussaka good the next day?
Absolutely! Moussaka is often tastier the next day when the flavors have had time to meld.

- How can I make the moussaka lighter?
You can reduce the amount of oil and sour cream or use light cheese for a healthier option.

Possible variations
- Vegan: Replace the meat with lentils or mushrooms and use tofu instead of cheese.
- With béchamel sauce: For added creaminess, you can add a béchamel sauce instead of the sour cream sauce.

Eggplant moussaka with pork and cheese is definitely a dish that will bring smiles to the faces of your loved ones. Enjoy every bite and cherish the moments spent around the table! Bon appétit!