Moussaka

An iconic Greek dish, "moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble, but it’s well worth the effort!"

This recipe is an adaptation of an adaption. Originally from a cookbook named The Food And Cooking Of Greece by Sara Nassopoulos, via RecipeTinEats.

Preparation: 40 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients

Equipment Required

Eggplant

1 kg eggplant cut into 1 cm slices
2 teaspoons salt
2 - 3 tablespoons olive oil

Lamb sauce

1 tablespoon olive oil
1 brown onion, diced
3 garlic cloves, minced
700 g Lamb mince
1/2 cup red wine
400g can crushed tomatoes
3 tablespoons tomato paste
1 cup beef stock
1 teaspoon beef stock powder
2 bay leaves
2 teaspoons sugar
2 teaspoons dried oregano
1/2 teaspoon cinnamon (or 1 stick, use whole)
1 teaspoon salt

Bechamel Sauce

60 grams butter
4 table spoons plain flour
2 1/2 cups milk
3/4 cup parmesan cheese, grated
1 egg
1 egg yolk
1 teaspoon salt
1/4 tsp pepper

Topping

1 cup panko breadcrumbs

Collander

3 baking trays

Baking paper

Large skillet/pot

Medium saucepan

Baking dish

Method

EGGPLANT

Place eggplant slices slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
Leave to sweat for 30 minutes.
( Meanwhile, make Lamb Sauce and Béchamel Sauce.)
Preheat oven to 240C/450F.
Rinse eggplant and pat dry - make sure to do this well, otherwise it's too salty. Lay on baking paper lined trays (you might need 3 trays, work in batches), brush with oil.
Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

LAMB SAUCE

Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
Add the lamb and cook until it changes from pink to brown, breaking it up as you go.
Add wine, cook for 1.5 minutes or until alcohol smell is gone.
Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

BECHAMEL SAUCE

Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
Remove from the stove and whisk in cheese, nutmeg, salt and pepper.
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

ASSEMBLE & BAKE

Lower oven to 180c
Place half the eggplant in the bottom of a baking dish, then top with all the Lamb sauce
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
Bake for 30 - 40 minutes or until golden brown.
Allow to stand for 5 minutes before serving

Notes

Key Word Search Tags

Greek

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