Indulge in the exquisite flavors of Cyprus with our authentic Cypriot Moussaka. This beloved Mediterranean dish is a symphony of layers, featuring tender eggplant, flavorful minced meat, and creamy béchamel sauce, all baked to perfection. Each bite offers a delightful balance of textures and aromas, capturing the essence of Cyprus's rich culinary heritage. Whether enjoyed as a comforting family meal or showcased at a festive gathering, our Cypriot Moussaka promises to tantalize your taste buds and transport you to the sun-kissed shores of the Mediterranean.

Here's a traditional recipe for Cypriot Moussaka:

Ingredients:

For the Eggplant Layers:

• 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
• Salt, for sprinkling
• Olive oil, for brushing

For the Minced Meat Layer:

• 500g (about 1 lb) minced beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper, to taste
• A pinch of nutmeg
• 2 eggs, beaten

For Assembly:

• Grated cheese (optional)

Instructions:

1- Preheat your oven to 200°C (400°F). Grease a large baking dish and set aside.

2- Start by preparing the eggplant slices. Sprinkle them generously with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse the salt off and pat the slices dry with paper towels. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast in the preheated oven for about 15-20 minutes, until softened and lightly browned. Remove from the oven and set aside.

3- While the eggplant is roasting, prepare the minced meat layer. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes. Add the minced meat and cook until browned, breaking it up with a spoon as it cooks. Stir in the tomato paste, ground cinnamon, ground allspice, salt, and pepper. Cook for another 5 minutes, then remove from heat.

4- To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously until a paste forms (roux), about 2 minutes. Gradually pour in the milk while whisking constantly to avoid lumps. Cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat and let it cool slightly before adding the beaten eggs, whisking vigorously to incorporate.

5- Now, it's time to assemble the moussaka. Layer half of the roasted eggplant slices on the bottom of the prepared baking dish. Spread the cooked minced meat mixture evenly over the eggplant layer. Then, layer the remaining eggplant slices on top.

6- Pour the béchamel sauce over the top of the eggplant, spreading it out evenly with a spatula. If desired, sprinkle grated cheese on top.

7- Bake the moussaka in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.

8- Once baked, remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy your delicious Cypriot Moussaka!

Nutritional Values

Here's an approximate nutritional breakdown for the ingredients used in the Cypriot Moussaka recipe:

For the Eggplant Layers:

• 2 large eggplants (approximately 1 kg):
• Calories: 200
• Carbohydrates: 48g
• Fiber: 24g
• Protein: 8g
• Fat: 1g

Benefits :

• High in fiber, aiding in digestion and promoting gut health.
• Rich in antioxidants, particularly nasunin, which may help protect cells from damage.
• Contains vitamins and minerals like vitamin C, vitamin K, potassium, and manganese, supporting overall health and immune function.

For the Minced Meat Layer:

• 500g minced beef:
• Calories: 1200
• Protein: 90g
• Fat: 90g
• Carbohydrates: 0g

Benefits :

• Excellent source of high-quality protein, essential for muscle repair and growth.
• Provides essential nutrients such as iron, zinc, and B vitamins, supporting energy metabolism and red blood cell production.
• Contains conjugated linoleic acid (CLA) and omega-3 fatty acids, which may have various health benefits including reducing inflammation and supporting heart health.

For the Béchamel Sauce:

• 4 tablespoons butter:
• Calories: 400
• Fat: 44g
• Carbohydrates: 0g
• Protein: 0g
• 4 tablespoons all-purpose flour:
• Calories: 240
• Carbohydrates: 52g
• Protein: 8g
• Fat: 1g
• 2 cups milk (whole milk used here):
• Calories: 300
• Carbohydrates: 24g
• Protein: 16g
• Fat: 16g
• 2 eggs:
• Calories: 140
• Protein: 12g
• Fat: 10g
• Carbohydrates: 1g

Benefits :

• Provides calcium and phosphorus, essential minerals for bone health.
• Contains protein from milk, which is necessary for tissue repair and growth.
• Rich in vitamins A and D, important for immune function, vision, and calcium absorption.

 Additional Ingredients:

• Olive oil, salt, pepper, onion, garlic, tomato paste, ground cinnamon, ground allspice, nutmeg, grated cheese (if used): The calories from these ingredients would be minimal and mostly from the olive oil used for brushing the eggplant and cooking the onion and garlic.

Benefits :

• Olive oil: Contains heart-healthy monounsaturated fats and antioxidants, which may reduce the risk of chronic diseases such as heart disease and inflammation.
• Onion and garlic: Rich in antioxidants and sulfur-containing compounds, which may have anti-inflammatory and immune-boosting properties.
• Tomato paste: High in lycopene, an antioxidant that may help reduce the risk of certain cancers and promote heart health.
• Spices (cinnamon, allspice, nutmeg): Provide flavor without adding extra calories and may have antioxidant and anti-inflammatory properties.
• Grated cheese (if used): Source of calcium and protein, but should be consumed in moderation due to its high saturated fat content.

Keep in mind that these values are approximate and can vary based on factors such as specific brands, cooking methods, and portion sizes.