One of the most romantic Greek recipes is “Moussaka,” a layered dish made with eggplant, ground meat, and béchamel sauce. It’s perfect for a cozy dinner for two! Here’s a simple recipe to help you create this delightful dish:
Romantic Greek Moussaka Recipe
Ingredients:
For the Meat Sauce:
1 lb (450g) ground beef or lamb
1 onion, finely chopped
2 cloves garlic, minced
1 (14 oz) can of diced tomatoes
2 tbsp tomato paste
1/2 cup red wine (optional, but adds depth)
1 tsp dried oregano
1 tsp cinnamon
Salt and pepper to taste
Olive oil
For the Eggplant:
2 large eggplants, sliced into 1/4 inch rounds
Olive oil
Salt
For the Béchamel Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup grated Parmesan cheese (plus extra for topping)
1/2 tsp nutmeg
Salt and freshly ground pepper
2 egg yolks
Instructions:
Prepare the Eggplants:
Preheat your oven to 375°F (190°C).
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse with water and pat dry.
Brush the eggplant slices with olive oil, then arrange them on a baking sheet and roast in the oven for about 20-25 minutes until they’re soft and slightly golden. Set aside.
Make the Meat Sauce:
In a large skillet, heat some olive oil over medium heat. Add onions and garlic, sauté until softened.
Add the ground meat and cook until browned. Drain any excess fat.
Stir in the diced tomatoes, tomato paste, red wine, oregano, cinnamon, salt, and pepper. Simmer for about 15-20 minutes until the sauce thickens.
Prepare the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until slightly golden.
Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens.
Remove from heat and stir in the Parmesan, nutmeg, salt, and pepper. Finally, whisk in the egg yolks until smooth.
Assemble the Moussaka:
In a greased baking dish, layer half of the roasted eggplants on the bottom.
Spread the meat sauce evenly on top of the eggplants. Add the remaining eggplants as the next layer.
Pour the béchamel sauce over the top, smoothing it out with a spatula. Sprinkle extra Parmesan cheese on top.
Bake:
Bake the moussaka in the oven for about 30-40 minutes or until the top is golden brown and bubbling.
Allow it to set for about 15 minutes before slicing. This enhances the flavors and makes serving easier.
Serve:
Plate a generous slice for each of you and serve with a side salad and a glass of Greek wine (such as a nice Rosé or red wine). Enjoy the dish and the romantic atmosphere!
Tips for Romance:
Set a nice table with candles and soft music to create a romantic ambiance.
Consider making a simple Greek dessert, like Baklava, to conclude the meal on a sweet note.
Focus on creating a relaxed and enjoyable atmosphere for both of you.
Enjoy your romantic Greek dinner!
