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Greek Moussaka

August 23, 2022

INGREDIENTS & METHOD

  • 3 medium eggplants

  • 3 potatoes

  • 1 large onion

  • 2 or 3 garlic cloves

  • 1-2 lbs. ground lamb (or beef)

  • 3 tablespoons olive oil

  • 2 tablespoons tomato paste

  • 1 small can tomato sauce

  • 1 cup beef broth or 1/2 cup red wine

  • 1 bay leaf

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cinnamon

  • 1 teaspoon thyme

  • 4 cups milk

  • 1 stick of unsalted butter

  • 1 cup flour

  • 2+ tablespoons parmesan cheese

  • 1/2 teaspoon nutmeg

  • 2 egg yolks

  • Vegetable oil for frying

1. Prepare the vegetables. Slice the eggplants into 1/2" thick. Season with salt and set aside for 30 minutes. Peel the potatoes and slice them. 2. Wash the eggplants and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of excess oil. 3. Prepare the meat filling. Heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more. 4. Add the meat and cook, stirring, until the lamb or beef is no longer pink. Add salt, pepper, cinnamon, thyme, and tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth or wine, stir and bring to a boil. Reduce the heat to low and simmer until everything thickens. Remove from heat and set aside. 5. Prepare the béchamel sauce. Warm 1 quart of milk. In a medium saucepan over low heat melt butter. When the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth. 6. Preheat oven to 350F. 7. Assemble the moussaka. Add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13"X8.5" ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top. 8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.

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