Moussaka, dish of baked lamb and eggplant prepared throughout the Balkans and Middle East but most closely associated with Greece and Turkey.
In the Greek version, eggplants are sliced and fried lightly in olive oil and then layered in a casserole with a mixture of ground lamb, onions, tomato sauce, and seasonings.
Some versions may incude additional layers such as potatoes or zucchini. The meat can be seasoned with various herbs and spices like cinnamon, oregano and nutmeg giving the dish a rich and aromatic flavor profile.
Ingredients
1.6lb / 750g Ground Beef
1 cup / 240ml Tomato puree
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste
1 tbsp finely chopped fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely chopped
2 small Bay Leaves
3/4 tsp Salt
1/2 tsp Sugar
1/2 tsp Cinnamon
1/4 tsp Black Pepper
1 tbsp Olive Oil
Making Béchamel Sauce
120g Unsalted Butter
120g Plain Flour
1 litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White Pepper
For Veg Layers
1kg (approx 4 small) Eggplants, sliced around 1/3″ thickness
750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4″
500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3″ strips
500ml Vegetable or Olive Oil, or enough to cover veg in the pan
few pinches of Parsley & Pecorino (to sprinkle in between layers)
Salt & Pepper, as needed
Instructions
For Beef Layer
Heat 1 tbsp olive oil in a large pan or pot over medium heat.
Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2 mins.
Add in beef and break up with a wooden spoon until fully browned.
Stir in tomato paste and fry for a couple of mins, then pour in wine.
Deglaze the pan if needed, then pour in passata and beef stock.
Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir.
Keep on a gentle simmer for around 30 mins, stirring occasionally until nice and thick.
For Veg Layer
Rest few sheets of paper towel on a flat surface and lay on your eggplant slices.
Rub a pinch of salt over both sides, then add two layers of paper towels on top.
On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finish with another layer of paper towel.
Gently press down to soak up the moisture.
COOK Veg Layer
Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles.
Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender.
Remove, shake off oil and place on fresh paper towel.
Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices.
Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the vegetables.
For making Béchamel Sauce
In a pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk.
Once you’ve poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg.
Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks.
Take 1/2 cup of the sauce and stir it into the beef.
Stack Moussaka
Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper.
Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper.
Try and close all the gaps and make it all nice and compact.
Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.
Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top.
Its recommended to leaving it to sit for at least 15mins, just to help it keep shape. Enjoy!
