Travel with your taste buds with this Greek treat
Thinking of hosting a themed dinner and bingo party at home? Allow your guests to travel using their palate. Let them taste the wonders of Greece via the classic national dish: Greek Moussaka Eggplant. While the food takes about 2 hours to prepare and cook, you and your friends can enjoy some time to socialise.
Moussaka is regarded as one of the most popular Greek foods, thanks to the famous Greek chef Nicholas Tselementes. The casserole is not traditionally from Greece as some scholars maintain that moussaka was introduced by the Arabs when they brought the eggplant to Greece. Moussakka is an urban cuisine that, like Greece, is able to respond to new ingredients, religious, and traditional influences.
The rich influence of Greece to the modern world cannot be undermined. The Greek influence can be seen from events as big as the Olympics to as little as everyday things as the alphabet. Greek mythology is one of the biggest influences of Greece to the modern world. Even in the world of video games, countless Greek mythological references are prevalent among games such as God of War, titles are loosely based on the wonderful world of Greek Mythology. Meanwhile, Castle Jackpot creator IGT also tapped the creative muses of the Greek mythology by making Cupid & Psyche, a slot game that features the enduring love story that goes against all odds.
Here is a delicious recipe from About.com contributor, Lynn Livanos Athan:
Greek Moussaka Eggplant
1 lb potatoes
1 ½ lbs ground beef
2 cloves garlic, minced
2 large onions, diced
¼ cup fresh parsley, chopped
½ cup red wine
¼ tsp allspice, ground
1 tsp cinnamon, ground
2 tbsp tomato paste
1 cup tomato puree
1 tsp sugar
Salt and pepper to taste
8 egg whites, lightly beaten (please reserve yolks for Bechamel sauce)
2 cups plain bread crumbs
1 cup Parmesan cheese
For the Bechamel sauce:
1 cup flour
1 cup salted butter
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmeg
Prepare the vegetables. Make sure that you peel the eggplants while leaving a 1-inch peel around the eggplant. Cut the eggplant into ½-inch slices. Set them aside in a colander and salt them liberally. Peel and boil the potatoes until they’re cooked enough. The potatoes should not be too soft. Drain them and slice them in ¼-inch slices. Set them aside.
Preheat oven to 400 degrees. Prepare two baking sheets with aluminum foil and grease it. Add a splash of water as you beat your egg. Dry the eggplant with paper towels before dipping it into the beaten egg. Dredge them in the bread crumbs. Make sure you coat both sides. Bake them at 400 degrees for 30 minutes, turning them once during cooking. Lower the temperature to 350 degrees when eggplant is cooked. Set them aside.
In a large pan, cook the ground beef until brown. Add the onion, garlic, and cook for about a minute. Pour wine to pan and allow it to simmer and reduce before adding cinnamon, parsley, allspice, tomato paste, sugar, and tomato puree. Simmer for 15 minutes, so excess liquid can be removed. Season with salt and pepper.
Prepare the Bechamel sauce. Over low heat, melt the butter. Add flour while whisking continuously to create a smooth paste. Cook for a minute, do not allow the flour to turn brown. Add the warmed milk while whisking. Simmer over low heat for a minute, then remove from heat. Stir in beaten yolks and nutmeg. Bring back to heat and stir until sauce is thick.
Assemble the moussaka. Lightly grease a baking pan, sprinkle bread crumbs on the bottom of the pan, then add a layer of potatoes. Top with layer of eggplant. Add meat sauce and Parmesan cheese. Top it with another layer of eggplant slices before sprinkling again with the cheese. Pour in the Bechamel sauce covering the sides of the pan. Bake for 45 minutes over 350 degrees. Cool before serving.