Moussaka, this Greek eggplant potato casserole, is more than just a recipe for me; it is a culinary journey into my childhood. My grandmother, a true Greek, always made it for family celebrations. The scent that wafted through the house was simply indescribable. Although I have never quite achieved her original recipe, I try to revive a piece of this memory with every preparation. The ingredients play a crucial role in this. The predominantly waxy potatoes form the base and give the casserole a pleasant satiety. The eggplants, ideally from your own garden or from the market, contribute a slightly bitter note and a wonderfully soft texture. The vine tomatoes provide freshness and acidity, while the diced tomatoes from the can guarantee a deep, concentrated tomato sauce. The ground beef brings spice and substance to the dish, and the spices – cinnamon, oregano, bay leaves – give it its characteristic Greek flavor. The béchamel sauce, refined with nutmeg, provides a creamy, rich crown that harmonizes perfectly with the other flavors. The grated hard cheese, ideally a spicy Parmesan, forms a crispy, golden brown blanket. When preparing with the Thermomix®, it is important not to cook the potatoes too soft, otherwise they will fall apart when cutting. The eggplant slices should be well salted and dabbed dry before frying to remove excess water and achieve a better frying result. The ground meat sauce can simmer for a little longer so that the flavors can fully develop. When making the béchamel sauce, it is important to add the milk slowly to avoid lumps forming. If you want to prepare the casserole vegetarian, you can replace the ground meat with lentils or a mixture of chopped nuts and mushrooms. For a vegan version, you can use a plant-based alternative instead of milk and butter in the béchamel sauce and omit the cheese or replace it with a vegan cheese alternative. Instead of oregano, you can also use thyme or rosemary to give the dish a different flavor. Moussaka tastes best warm, but not too hot. It goes well with a fresh Greek salad with feta and olives or a piece of crispy bread for dipping in the sauce. A glass of dry red wine rounds off the taste experience. The casserole can be prepared well in advance. You can layer it the day before and then store it in the refrigerator. Before baking, it should stand at room temperature for about 30 minutes. Leftovers can be stored in the refrigerator and reheated the next day. It tastes almost even better when it has been infused!

Greek Eggplant Potato Casserole

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Description

Ingredients (20 ingredients)

Preparation (10 steps)

Prepare potatoes

Prepare eggplants

Prepare onion, garlic and tomatoes

Cut potatoes into slices

Prepare ground meat sauce

Fry eggplants

Prepare casserole dish and preheat oven

Prepare béchamel sauce

Layer casserole

Let rest and serve

Finished cooking? Great! 🎉

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