Moussaka
Moussaka is to the Greek what lasagna is to the Italians. It is a traditional Greek eggplant (aubergine) casserole, sometimes with potatoes, sometimes without. A rich beef or lamb mince sauce and a creamy bechamel sauce is used to top this ultimate comfort food. Every household and tavern in and outside Greece has probably their own recipe and adds a secret ingredient. I use beef mince in my recipe but you could easily double up on the veggies and make it vegetarian. I know the ingredients list is long and it takes some time to assemble everything but believe me it is worth every second. I usually make a large dish and freeze some of the moussaka. I find it tastes even better on the second day. Roll your sleeves up and get started...
Ingredients
- 120 ml olive oil, divided 60:60
- 350 g aubergines (eggplant), cut into 3x3 cm cubes
- 350 g zucchinis (baby marrows), cut into slices
- 350 g tomatoes, cut into cubes
- 600 g boiled potatoes, peeled and sliced
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- salt and pepper
- 1 1/2 Tbsp dried oregano
- 500 g minced beef or lamb
- 1 tsp cinnamon
- 100 ml red wine
- 100 g tomato paste
- 150 ml beef stock
- 2 tsp sugar
- 70 g butter
- 70 g flour
- 1 tsp ground nutmeg
- 800 ml milk
- 2 eggs, lightly beaten
- 60 g freshly grated pecorino cheese
Instructions
- Preheat the oven to 180 degrees C.
- Heat 60 ml olive oil in a pan.
- Add the aubergine, zucchinis, tomatoes, 1 Tbsp dried oregano, 2 tsp salt, minced garlic and fry for 5 to 10 minutes. Add a little water if necessary.
- While the veggies are cooking, place the potatoe slices on the bottom of your baking dish (35cm x 25cm).
- Spread the veggies over the potatoes and wipe the pan clean.
- Heat the remaining oil and add the onions, cook them for 5 minutes.
- Add the mince meat to the onions and cook until done.
- Now put in the garlic, half a Tablespoon oregano, salt and pepper to taste, cinnamon, red wine, tomato paste, beef stock and sugar and let the mixture simmer for 5 to 10 minutes.
- Check the seasoning of the sauce and pour it over the veggies.
- Heat the butter in an extra pot, add the flour and stir until well mixed. Let it cook for 2 to 3 minutes while stirring it the whole time.
- Add the milk and whisk until you have a smooth sauce, let it simmer for 5 to 10 minutes, stirring constantly.
- Take the sauce off the heat and incorporate the finely grated pecorino cheese.
- Beat the 2 eggs lightly and add them to the sauce while stirring the whole time.
- Pour the sauce evenly over the mince sauce.
- Bake the dish for 35 minutes. You may have to cover the top during the baking process to prevent it from over browning. Be careful not to touch the bechamel sauce since it will stick to the foil.
- Let the dish rest for 10 minutes before serving.