Greek Moussaka
This is a dish that embodies a labour of love. It takes a bit of time and energy to make it, but it is worth every ounce of energy once you take that first bite. It is so full of flavour, perfectly balanced between creamy and meaty, and makes for the perfect comfort meal. It’s a traditional Greek dish, and this is the closest I’ve managed to get it to the Moussaka we had when we visited Crete. It’s also one of those perfect dishes to make double of, then keep in the freezer for a day when you want some comfort food instantly.
Ingredients:
For the beef sauce:
1 large red onion
4 garlic cloves
500 g ground beef
2 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp oregano
½ tsp thyme
pinch of ground cinnamon
pinch of ground nutmeg
1 tbsp chopped fresh parsley
2 tbsp tomato paste
1 bay leaf
680 g tomato passata
½ cup red wine
For the béchamel:
3 tbsp salted butter
4 tbsp flour
2 cups whole milk
pinch of salt
For assembling:
3 large potatoes
2 medium-sized eggplants
olive oil (or canola oil) for frying
1 cup Parmesan cheese
Method:
For the beef sauce:
Dice your onion and mince your garlic. Heat a large pot to medium heat, then add the olive oil, onion, and garlic, and fry until golden.
Add the ground beef, then season with salt, pepper, oregano, thyme, cinnamon, nutmeg, and tomato paste. Fry the beef until browned.
Add the bay leaf, tomato passata, and red wine, then allow to simmer with the lid on for 1 hour.
For the veggies:
Start by washing and slicing the eggplants into thin discs. Lay them on a baking sheet and sprinkle salt over them to draw out the bitter liquid. Leave them for about 30 minutes.
Peel the potatoes, then cut them into thin discs.
Heat a large pan to medium heat and pour in enough oil for frying. Start by frying the potatoes until lightly golden on the outside. Remove them to a plate with a paper towel to soak up excess oil and lightly salt.
Pat the eggplant discs with a paper towel to soak up the bitter liquid that was drawn out. Then fry them until lightly golden. Remove them to a plate with a paper towel to soak up excess oil and lightly salt.
For the béchamel:
In a small pot, melt the butter, then whisk in the flour until it is a smooth paste.
Slowly pour in the milk while whisking constantly to avoid it creating lumps.
Keep whisking while the sauce thickens so that the bottom doesn’t stick and burn, and lumps don’t form. It’s done once the sauce is thick and silky.
Whisk in half of the Parmesan, saving the rest for the top.
To assemble:
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place all of the potatoes in a large baking dish as the bottom layer.
Place all of the eggplant on top of the potatoes as the next layer.
Spoon the beef sauce over the eggplant and smooth it evenly.
Pour the béchamel over the beef sauce and smooth it evenly.
Lastly, sprinkle the remaining Parmesan over the top.
Bake for 30 minutes until beautifully golden on top and heated throughout. Serve hot and enjoy!