Moussaka (Greece)

Name: Moussaka (Greece)
Cook time: PT30 MinutesM
Yield: Feeds 4-6 serving(s)

30 Minutes

Feeds 4-6

Moussaka is one of Greece’s most famous and cherished dishes, a layered casserole that brings together the rich flavours of the Mediterranean. Pair it with horiatiki (Greek salad), and you’ve got the perfect summertime meal. This warm, comforting recipe is one you’ll want to make every week.

Traditionally, the vegetables are deep-fried in Greek olive oil, which infuses them with a rich flavour. However, if you’d prefer to use less oil, you can roast the vegetables in the oven with a light drizzle of oil until golden. Just don’t tell the Greeks I suggested this!

P.S. When I made this, I went a bit overboard and used around 3 kilos of vegetables, so please disregard the photos. The recipe has been adjusted accordingly. Thank you, Stamatis, for helping me adjust Akis Petretzikis recipe.

Ingredients

2 medium potatoes, peeled and sliced into 1 pound thick discs

5-6 tablespoons (1/2 cup) olive oil

2 zucchinis, peeled and sliced into 1-pound thick discs

1 large eggplant, peeled and sliced into 1 pound thick discs

salt

pepper

Ground Meat

1 onion

2 tablespoons olive oil, for sautéing

3 cloves of garlic

1/2 teaspoon sugar

1/2 teaspoon allspice

1 teaspoon cinnamon

2 cloves

1 bay leaf

1 tablespoon fresh thyme

1 tablespoon tomato paste

500g ground beef, lamb or quorn mince

400g canned chopped tomatoes

3 tablespoons parsley, finely chopped

salt

Pepper

Béchamel sauce

100g olive oil

100g all-purpose flour

750ml milk

pepper, ground

1 pinch nutmeg, ground

100g parmesan cheese, grated

3 egg yolks

Step 1

Soak the eggplant in salted water for 1 hour. Heat a deep pan over high heat, then add the olive oil and allow it to get hot.

Step 2

Fry the vegetables in batches until golden, then transfer them in a single layer to a baking tray lined with paper towels to absorb excess oil. Alternatively, you can lightly coat the vegetables with olive oil and roast them in the oven for 15–20 minutes, until they’re golden brown on both sides.

Step 3: Ground meat sauce

Heat a pot over high heat and add the olive oil. Sauté the onion until it becomes translucent, about 2–3 minutes. Stir in the garlic, thyme, allspice, cinnamon, bay leaves, and sugar, cooking until fragrant, about 1 minute. Add the ground meat, breaking it up as you go, and cook until it is golden brown.

Step 4

Add the tomato paste and sauté for about 5 minutes to reduce its bitterness. Stir in the chopped tomatoes, then reduce the heat and let the sauce simmer for 5–10 minutes until it thickens. Remove from heat, stir in the parsley, and season with salt and pepper.

Step 5: béchamel sauce

Place a pot over medium heat and melt the butter. Add the flour, whisking until it fully absorbs the butter. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Once the béchamel sauce thickens and bubbles appear on the surface, remove it from the heat. Stir in the nutmeg, salt, pepper, Parmesan, and egg yolks, and whisk thoroughly until well combined.

Step 6

Preheat the oven to 180°C (350°F). In a 25 x 32 cm baking dish, layer the potatoes first, followed by the eggplants, and then the courgettes. Season each layer as you go.

Step 7

Stir 2–3 tablespoons of béchamel sauce into the ground meat mixture until well combined. Spread the ground meat evenly over the layered vegetables. Pour the remaining béchamel sauce on top, spreading it evenly, and sprinkle with 50g of grated Parmesan. Bake for 35–40 minutes.