Moussaka recipe with wine! Now we're talking!
One of the most famous and popular Greek dishes, traditionally made with ground beef and bechamel sauce. Depending on the region you can find a lot of variations in the recipes.
This recipe also features wine, which adds a certain tart deliciousness that's not common for most moussaka you'll find.
The ingredients that we are going to need for this recipe are the following:
We start our recipe by washing, drying, and cutting our eggplant in large, thin slices of about 1/2 inch.
Put all the eggplant pieces in a bowl, full of water, and salt, for approximately half an hour.
Cut the potatoes in thin slices as well and in a frying pan with a bit of olive oil, lightly fry them. When the potatoes are ready, take them off the flame and put them in a serving plate with paper towels to absorb the excess oils.
After the half hour, wash your eggplant again, dry them, and fry them - just like with the potatoes.
In a pot warm up the olive oil and add your finely chopped onion and brown the onion over a high flame. Add the ground beef and continue to brown both the meat and onions. While stirring use a fork so that the ground beef doesn’t clump together in chunks.
Now you add the finely chopped garlic and the cinnamon stick, salt and pepper as needed. Put out the ingredients with the red wine (Chambourcin). Add your finely chopped parsley, the diced tomato and the tomato paste and stir again.
Lower the flame to a medium setting and let the ingredients boil together until all the excess juices evaporate.
Take a deep baking pan and place your cut potato slices as a first layer. Then a layer with the eggplant slices.
Pour on top of the eggplant your ground beef sauce.
In another small pot you melt the fresh butter and slowly add in the flour, while stirring continuously to avoid clumping.
In a different small pot, you warm up your milk that you’ve already mixed with your water.
When the butter and flour mixture thickens well, you start to slowly add the warm milk by stirring, again to prevent clumping. Don’t add more milk than necessary, only as much as has already evaporated.
When you have added all the milk, you add the egg yoke as well, and the nutmeg, and keep stirring.
You remove from the flame, and pour the bechamel sauce atop of the ground meet and spread it out.
You sprinkle atop your grated hard cheese.
Now bake at 350 degrees for about an hour - checking occasionally.
This dish goes very well with a Rosso Della Valle. Cheers and enjoy!