Moussaka

Moussaka is a lovely Greek dish that is both traditional and full of flavour.

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Ingredients

2 tbsp olive oil
1 1/2 lbs ground lamb
1/2 cup onion chopped
1/2 cup white wine or water
3 tbsp tomato paste
2 tbsp parsley chopped
3 lbs eggplant aubergine
6 tbsp olive oil
1 cup breadcrumbs
1/2 cup Pecorino cheese grated
3 tbsp unsalted butter melted
ground black pepper to taste
salt to taste

Bechamel Sauce

6 tbsp unsalted butter
8 tbsp flour
1 litre milk
1 tsp nutmeg ground
salt

Instructions

Heat the 2 tablespoons of olive oil in a large skillet over moderate heat.
2 tbsp olive oil
Add the chopped meat and onion and brown, stirring frequently to crumble the meat.
1 1/2 lbs ground lamb, 1/2 cup onion
Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil.
1/2 cup white wine, 3 tbsp tomato paste, 2 tbsp parsley, salt, ground black pepper
Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced.
Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and arrange on baking sheets.
3 lbs eggplant
Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender.
6 tbsp olive oil
Arrange half the eggplant slices in the bottom of a medium-sized baking dish.
Sprinkle with half the bread crumbs.
1 cup breadcrumbs
Spread the meat mixture over the eggplant, followed by half the Parmesan.
For the Béchamel Sauce: Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown. Add the milk and stir, making sure to dissolve any lumps that have formed. Heat, stirring frequently, until the sauce boils and becomes thick. Add the salt, pepper, and nutmeg.
ground black pepper, 8 tbsp flour, 1 litre milk, 1 tsp nutmeg, salt, 6 tbsp unsalted butter
Add another layer of eggplant, followed by the béchamel.
Sprinkle the remaining Parmesan and bread crumbs on top, and drizzle with the melted butter. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned
1/2 cup Pecorino cheese, 3 tbsp unsalted butter

Notes

Classic Greek recipe that never goes out of style. Serve with a simple green salad for a memorable meal.

Nutrition