Moussaka with potatoes and eggplants

Potato and Eggplant Moussaka: A Savory Delight with Tempting Flavors

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6-8

Potato and eggplant moussaka is a classic dish, full of flavor and diverse textures, that combines simple ingredients in delicious ways. This recipe has been cherished by generations, with deep roots in traditional cuisine. It is a dish that brings family and friends together, perfect for both a Sunday lunch and a festive dinner.

Ingredients needed:

- 700-800 g veal (you can also use pork or chicken, depending on your preferences)
- 2 tablespoons olive oil
- 1 large eggplant
- 6 potatoes
- 1 large onion
- 2 cloves of garlic
- 1 can of tomatoes in juice (approximately 400 g)
- Salt and pepper to taste
- 1 teaspoon garam masala (or spices of your choice)
- A few sprigs of fresh thyme (optional)
- For the gratin:
- 100 g grated cheese
- For the Bechamel sauce:
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon sour cream
- Salt to taste
- Grated nutmeg (optional)

Step-by-step preparation:

1. Preparing the meat:
Start by washing the veal well, then remove any membranes and cut it into small cubes. Use a sharp knife to facilitate cutting. Once you have diced the meat, chop it finely to achieve an even texture.

2. Sauté the onion and garlic:
Finely chop the onion and garlic. In a large skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent and slightly golden. This will add extra flavor to your dish.

3. Add the meat:
Add the chopped meat to the skillet, stirring constantly to prevent clumping. Add salt, pepper, and garam masala to enhance the flavors. Continue cooking until the meat is nicely browned and the water has evaporated.

4. Add the tomatoes:
Incorporate the diced canned tomatoes and their juice. Allow the mixture to simmer on low heat for about 10-15 minutes to combine the flavors. You can also add a few sprigs of fresh thyme for extra aroma.

5. Preparing the potatoes:
In a separate pot, bring salted water to a boil. When the water starts boiling, add the peeled and thinly sliced potatoes. Boil them for 5 minutes, then drain and let them cool. This step helps achieve a less cooked texture in the moussaka.

6. Preparing the eggplants:
Peel the eggplants and slice them into thin rounds. Sprinkle salt on each slice and let them sit for 15-20 minutes to remove bitterness. After that, rinse them under cold water and pat them dry with a kitchen towel. Heat a grill pan and fry the eggplant rounds for 1 minute on each side until golden.

7. Preparing the Bechamel sauce:
In a saucepan, heat 2 tablespoons of olive oil. Add the flour and whisk well to avoid lumps. Gradually add the milk, stirring continuously. Keep mixing until the sauce thickens and starts to boil. Add salt and grated nutmeg to taste, then incorporate the sour cream for a creamy texture.

8. Assembling the moussaka:
Preheat the oven to 180 degrees Celsius. In a greased ovenproof dish with a tablespoon of olive oil, layer the potatoes, followed by a layer of eggplant and half of the meat mixture. Continue with another layer of potatoes, eggplant, and the remaining meat. Finally, add the grated cheese on top and pour the Bechamel sauce evenly.

9. Baking:
Heat the dish in the preheated oven for 30 minutes, covered with aluminum foil. After this time, remove the foil and let the moussaka brown for the last 10 minutes until it becomes golden and appetizing.

10. Serving:
After removing the moussaka from the oven, let it rest for 10-15 minutes before cutting. Serve warm, alongside a spoonful of sour cream or thick yogurt, depending on your preference. This will add a touch of freshness to the dish.

Useful tips:
- Variations: You can also add other vegetables like zucchini or bell peppers, to suit your taste. Additionally, you can use feta cheese instead of grated cheese for a stronger flavor.
- Make-ahead: The potato and eggplant moussaka can be prepared in advance and reheated in the oven, making it ideal for festive meals.
- Calories and nutritional benefits: A serving of moussaka contains approximately 400-500 calories, depending on the ingredients used. It is rich in protein due to the meat and offers a good amount of fiber from the vegetables.

Frequently asked questions:
- Can I use other types of meat?
Yes, you can use chicken or pork, depending on your preferences.
- Is moussaka freezable?
Yes, you can freeze the moussaka before baking it. However, it is recommended to bake it after thawing for the best results.
- What side dishes pair well?
This moussaka is often served plain, but it can be accompanied by a light green salad or a tomato and onion salad.

Potato and eggplant moussaka is not just a nourishing dish but also a wonderful way to bring family and friends together. Whether you prepare it for a special occasion or an ordinary dinner, I assure you it will be appreciated by all your loved ones. Enjoy your meal!