Description
Greek moussaka embodies Mediterranean comfort with layers of eggplant, seasoned ground lamb, and creamy béchamel sauce. Hearty flavors from Greece promise a satisfying meal that connects you to traditional culinary heritage.
Ingredients
Scale
Meat Ingredients:
- 750 grams (26.5 ounces) ground beef (fairly lean)
- 1 large white onion, finely diced
- 2 cloves of garlic, finely diced
- 1 tablespoon olive oil
Sauce and Seasoning Ingredients:
- 240 milliliters (8 fluid ounces) tomato passata
- 240 milliliters (8 fluid ounces) beef stock
- 120 milliliters (4 fluid ounces) dry red wine
- 2 heaped tablespoons tomato paste
- 1/4 cup finely diced fresh parsley
- 1 tablespoon finely diced fresh thyme leaves
- 1 large or 2 small bay leaves
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
Vegetable and Baking Ingredients:
- 1 kilogram (35.3 ounces) eggplants/aubergines, sliced into 1/3-inch thickness
- 750 grams (26.5 ounces) baking potatoes, peeled and sliced into 1/4-inch thickness
- 500 grams (17.6 ounces) zucchini/courgettes, sliced into 1/3-inch strips
- 500 milliliters (16.9 fluid ounces) vegetable or olive oil
- Pinch of parsley for layering
Béchamel Sauce Ingredients:
Instructions
- Craft the robust beef foundation by sautéing onions and garlic in olive oil until fragrant. Incorporate ground beef, browning thoroughly while breaking into crumbly texture. Introduce tomato paste, deglaze with red wine, then integrate passata, beef stock, and aromatic herbs and spices. Simmer this rich mixture for 30 minutes, developing deep, complex flavors.
- Prepare vegetable layers by salting eggplant, zucchini, and potato slices to extract excess moisture. Fry potato slices at 150°C until golden and tender, then zucchini and eggplant at 170°C. Drain each vegetable layer on paper towels to maintain crisp texture and remove excess oil.
- Create velvety béchamel sauce by melting butter and whisking in flour to form a smooth roux. Gradually incorporate milk, stirring continuously until thickened. Season with salt, white pepper, and nutmeg. Remove from heat, fold in Pecorino cheese, then carefully integrate egg yolks. Reserve a portion to mix with beef layer.
- Assemble the moussaka in a baking dish by layering potatoes first, followed by zucchini and eggplant. Season each stratum with parsley, Pecorino, salt, and pepper. Spread the seasoned beef mixture evenly across the vegetable foundation. Top with remaining eggplant slices and pour béchamel sauce generously.
- Bake at 180°C for 35-45 minutes until the surface turns golden and crispy. Allow the moussaka to rest for 15 minutes, enabling flavors to meld and structure to set. Garnish with fresh parsley and additional Pecorino before serving.
Notes
- Pat eggplant slices dry before salting to remove excess moisture and reduce bitterness, ensuring a crispier texture when frying.
- Experiment with ground lamb instead of beef for a more traditional Greek flavor profile that adds richness to the dish.
- Use a mandoline slicer for uniform vegetable thickness, guaranteeing even cooking and a professional presentation.
- For a gluten-free version, substitute all-purpose flour with cornstarch or almond flour in the béchamel sauce, maintaining the creamy consistency.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg