Moussaka Bites, the Perfect Appetizer for Greek Style Summer

Moussaka is the flag, the symbol, of Greek gastronomy in the world. Although its origins are a tad confusing, mainly due to the presence of untraditional elements in Greek cuisine (such as béchamel), it gives excitement and memories, especially to those fortunate enough to have Greek roots.

The problem? It is undeniably very rich as a preparation, and its greasiness is felt in every bite: in short, eating moussaka is a real sin of gluttony.

But what if I told you that you can prepare moussaka in a lighter, more fun version?
Perfect as finger food, to be enjoyed with friends during outdoor aperitifs, perhaps with a good white wine or ice-cold beer.

Follow this recipe, and enrich your summer aperitifs with an explosion of flavors, which will immediately transport you to a beach, with your feet wrapped in the warm Greek sand.
Let’s see together how to prepare moussaka bites, perfect for enjoying your favorite Greek dish, without frying and without endangering your trim summer body.

Moussaka bites

Ingredients

For the filling:

• 500g ground beef
• 2 tablespoons extra virgin olive oil
• 1 white onion (medium size)
• ½ glass of red wine
• 1 tablespoon of tomato paste
• ½ teaspoon cinnamon
• 1 teaspoon dried oregano
• 1 bay leaf
• 500 ml milk (béchamel)
• 60 g butter (béchamel)
• 60 gr flour (béchamel)
• 60 gr parmesan cheese (béchamel)
• salt
• pepper

For the shell of the croquette:

• 2 eggplants
• 3 eggs
• breadcrumbs
• salt
• pepper

Instructions

The béchamel:

We start by preparing a classic béchamel sauce: 60 grams of butter in a pan and let it melt. After that we add the flour and stir over medium-low heat: it is important to let the flour cook well with the butter to avoid a floury taste in the sauce.

Once about a minute has passed, we slowly add the milk, at room temperature, stirring continuously to prevent any lumps. Once the sauce becomes thick and starts to show the first signs of simmering we turn off the heat. Add the grated cheese, and adjust salt and pepper to taste.

Place the béchamel sauce in a baking dish to cool, with plastic wrap to prevent the formation of a crust.

The meat sauce:

We sauté our finely chopped onion in a saucepan with two tablespoons of extra virgin olive oil.

Before the onion starts to turn golden, we add the meat along with a teaspoon of salt, and let everything brown on a medium-low flame until it takes on a nice roasted color.

Once the meat is nicely browned we add the tomato paste and spices, and let it brown again for about a minute.

We add the red wine, and once the alcohol has evaporated, we add a tiny bit of water, just to cover the meat.

We lower the heat, close it with a lid and let it cook until the meat sauce has dried up from its liquids.

When ready we let it cool.

For the shell of the croquette:

Wash the eggplant well, peel them, slice into half-inch-thick slices, and bake in the oven in a baking dish, adding olive oil, salt and pepper.

Bake for about ten minutes at 180 degrees (350 Fahrenheit). Let them cool a little and we are ready to create our bites.

Combine the béchamel sauce with the meat sauce: this will be the filling of our croquettes.
Once cooked you will see what a soft, melting heart it is.

Take your eggplant slices and cut them in half by the short side.

Then take a teaspoon of filling (meat sauce with béchamel sauce) and place it in the center.
Then close the eggplant on itself, forming a ball.

Finally, dip the moussaka bites in beaten egg (seasoned with salt and pepper), and then in breadcrumbs.

Bake in a fan oven at 180° (350° Fahrenheit) for about 10 minutes, or until golden brown.
You can then enjoy all the flavor and aroma of your favorite summer dish in one bite.
This way you are also more watchful of your figure.

Enjoy!!!