Moussaka

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Moussaka
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Moussaka

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: GreekDifficulty: Media
Rations

6

rations
Preparation time

30

minutes
Cooking time

43

minutes
Calories

613

kcal/ration
Resting time

10

minutes
Cooling time

0

minutes
Total time

1

hour 

23

minutes

Let yourself be seduced by the intense flavors and rustic textures of a classic Greek cuisine, the Moussaka. This recipe combines the richness of ground beef, the freshness of crushed tomatoes and the subtle bitterness of eggplants to create a dish full of nuances and contrasts.

The preparation, although meticulous, is a culinary journey that invites you not only to cook, but to experience how each ingredient is transformed and how their flavors intertwine to culminate in a spectacular dish. When baked, the top layer of cheese melts and browns, offering an irresistible finish. Immerse yourself in this process to the rhythm of our carefully selected playlist, where each song is a step towards the Mediterranean, accompanying you through the sizzle of eggplants in the pan, the aromatic sautéing of meat with onions and the bubbling boil of tomatoes.

Cooking Musaka is not just about preparing a meal; it is a sensory experience that pleases both the palate and the soul. Get ready for a Greek feast that will remain in your memory and in your heart, with melodies that will transport you straight to the streets of Athens, from the comfort of your kitchen.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredients

  • 1,5 kg Eggplants

  • 1 kg Crushed tomatoes

  • 1 Finely chopped onion

  • Chopped parsley to taste

  • 750 gr Ground beef

  • Salt and pepper to taste

  • 150 ml White wine

  • Olive oil

  • Flour

Steps

  • Prepare the eggplants:
  • Cut the eggplants in slices of approximately 0.5 cm. Place them in a bowl and sprinkle salt generously over them. Let stand for about 10 minutes to release their bitterness. After this time, dry the slices with kitchen paper to remove moisture and dust them lightly with flour if desired.
  • In a large skillet, heat a good splash of olive oil over medium heat. Add the chopped onion and sauté for 7-8 minutes or until translucent and tender.
  • Add the ground beef to the pan with the onion. Use a wooden spoon to break up any lumps and make sure the meat browns evenly. Cook until the meat loses its pink color.
  • Pour the crushed tomatoes over the meat and onion. Add the chopped parsley and white wine. Season with salt and pepper to taste. Stir well to combine all ingredients. Simmer for 15-20 minutes, until the mixture thickens slightly and the flavors have melded.
  • While the meat mixture is cooking, heat oil in another skillet over medium-high heat. Fry the previously prepared eggplant slices until golden brown on both sides. You may need to do this in batches. Place the fried slices on paper towels to remove excess oil.
  • Assemble the moussaka:
  • In an ovenproof dish, place a layer of eggplants on the bottom. On top of this, spread a layer of the meat and tomato mixture. Repeat the process, alternating layers of eggplant and meat, ending with a layer of eggplant on top.
  • Baking:
  • Optionally, you can cover the last layer of eggplant with grated cheese for gratin. Bake in a preheated oven at 190-200 °C for about 15 minutes or until the cheese is golden brown and bubbly.

Nutrition facts (per serving)*

  • Serving Size: 452g
  • Total number of serves: 6
  • Calories: 613kcal
  • Fat: 33.33g
  • Saturated Fat: 11.17g
  • Trans Fat: 0g
  • Cholesterol: 100mg
  • Sodium: 510mg
  • Potassium: 1361.25mg
  • Carbohydrates: 30.42g
  • Fiber: 9.5g
  • Sugar: 13.8g
  • Protein: 32.5g
  • Vitamin A: 1388IU
  • Vitamin C: 28.83mg
  • Calcium: 39.17mg
  • Iron: 4.45mg
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Key points of the recipe

  1. Proper preparation of eggplants: Before frying the eggplants, it is crucial to cut them into slices, salt them and let them rest for 10 minutes. This process helps to extract its bitterness. Then, dry them and, if preferred, lightly flour them before frying to obtain a crunchy texture.
  2. Cook the meat properly: When cooking ground beef, it is important to break up any lumps while frying and to make sure it is well cooked when adding the tomato, wine, salt, pepper and parsley. This guarantees a tasty and homogeneous filling for the moussaka.
  3. Assembly and baking: To assemble the moussaka, one must be meticulous in alternating layers of eggplant and meat, ending with a layer of eggplant. Ensuring even distribution and topping with grated cheese before baking is essential to achieve the desired texture and a perfect browning on the surface.

Pairing with wine

Musaka, with its rich combination of earthy flavors from the eggplant, the depth of the meat and tomato sauce, and the possible creaminess of the béchamel sauce, if you choose to add it, pairs best with wines that can complement its complexity without overpowering it. A medium-bodied red wine would be ideal, especially those with good acidity to balance the richness of the meat and eggplants.

An excellent companion would be a medium-bodied Merlot. This wine, known for its soft tannins and ripe fruit flavors such as plums and blackberries, can complement the natural sweetness of eggplant and tomato sauce, while its acidity can cut through the richness of meat and any cheese sauce. Its fruity and smooth profile aligns well with the blend of flavors of the Musaka without overwhelming any of its components.

Another impressive option would be a medium-bodied Syrah/Shiraz. This wine, with spicy and black fruit notes, can enhance the flavors of the meat and blend very well with the flavor profile of the Musaka. Its pepper and spice notes can complement meat and herbs, offering a balanced pairing.

Light white wines or very robust red wines with high tannin content may not be the best choice for Musaka. White wines might be too delicate to compete with the rich, complex flavors of the dish, while very powerful reds might overpower the flavors, especially the delicate notes of the eggplant.

In short, look for a medium-bodied red wine with good acidity and fruity or spicy notes to complement and balance the rich layers of flavors in the Musaka. A smooth Merlot or a spicy Shiraz are safe choices that promise to enhance your dining experience with this dish.

Beer pairing

For the Musaka recipe, a beer that would pair exceptionally well would be a Brown Ale or an Amber Ale.

Musaka, with its rich combination of ground meat, eggplant and tomato, has a complex flavor profile, dominated by umami and the natural sweetness of the cooked vegetables. Brown Ale and Amber Ale, known for their malty and caramel notes, would perfectly complement these deep, rich flavors, adding a balanced sweet counterpoint to the dish.

Both beers have an aromatic complexity ranging from toasted notes to hints of nuts and caramel. This aromatic richness can enhance the tomato-based elements and spices used in the Musaka, as well as the subtle sweetness of the eggplants.

The medium body of a Brown Ale or Amber Ale is in line with the density of Musaka. It is not so light as to be overpowered by the rich, gratin-like texture of the dish, nor so heavy as to overpower.

I would avoid beers with an extremely bitter or acidic profile, such as some IPAs or Sour beers, as they could conflict with the natural sweetness of the vegetables and tomato sauce, resulting in a dissonant pairing. Very light beers may not have enough presence to complement the richness of the Musaka.

With these points in mind, when serving Musaka, a Brown Ale or Amber Ale would be brewed beer options to complement and enhance the rich earthy and umami flavors of the dish, ensuring a balanced and enjoyable dining experience.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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