Hello, lovely readers!
Today, I’m taking you on a delightful culinary journey to Greece. As a father of four, I’m always on the lookout for hearty, flavorful dishes that can please the whole family. Enter: Moussaka. This classic Greek dish combines tender layers of eggplant, rich lamb meat sauce, and creamy béchamel to create a truly satisfying meal.
Living in the UK, I first discovered moussaka during a family holiday to the beautiful Greek islands. The warm Mediterranean sunshine, the crystal-clear waters, and, of course, the tantalizing aromas wafting from quaint seaside tavernas—those memories are etched in my heart. One evening, we were served a piping hot dish of moussaka, and I instantly knew I had to recreate it back home for my family.
There’s something truly magical about how the flavors meld together in this dish. The spiced lamb sauce, with its hints of cinnamon and allspice, adds depth and warmth, while the roasted eggplants provide a velvety texture. And the béchamel? It’s like the cherry on top—creamy, rich, and utterly decadent.
I’ll admit, it might seem like there’s a lot involved in making moussaka, but trust me, it’s all worth it. Plus, it’s a great dish to prepare on a lazy Sunday afternoon, maybe even getting the kids involved in some of the simpler steps. It brings a bit of Greek sunshine to our often drizzly British weather!
So, let’s get cooking. Here’s how you can bring a taste of Greece into your own home.
Ingredients:
- 2 large eggplants (approximately 600g)
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 500g ground lamb
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1/2 tsp ground allspice
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cups whole milk (480ml)
- 1/4 cup grated Parmesan cheese (25g)
- 2 egg yolks
- 1/2 cup breadcrumbs (50g)
Method:
- Prep the Eggplants: Preheat your oven to 200°C (392°F). Slice the eggplants lengthwise into 1 cm thick slices. Sprinkle them with a little salt and set aside for 15 minutes to draw out any bitterness. Rinse and pat dry with paper towels.
- Roast the Eggplants: Place the eggplant slices on a baking sheet, brush each side with olive oil, and roast in the preheated oven for 20-25 minutes, until they are soft and lightly golden. Remove from the oven and set aside.
- Prepare the Meat Sauce: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
- Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
- Add the crushed tomatoes, tomato paste, ground cinnamon, dried oregano, ground allspice, salt, and pepper to the skillet. Stir to combine, then let simmer for 20 minutes, until the sauce has thickened. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, until it forms a roux. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat.
- Stir in the grated Parmesan cheese and egg yolks into the béchamel sauce. Mix until well combined and smooth.
- Assemble the Moussaka: Reduce oven temperature to 180°C (356°F). In a 9×13 inch (23×33 cm) baking dish, layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplants. Place the remaining eggplant slices on top of the meat sauce.
- Pour the béchamel sauce over the top layer of eggplants, spreading it evenly. Sprinkle the breadcrumbs over the top.
- Bake the Moussaka: Bake in the preheated oven for 35-40 minutes, until the top is golden and the dish is bubbling. Allow the moussaka to rest for 10-15 minutes before serving.
There you have it—a delicious, heartwarming moussaka that’s sure to transport you to a Greek taverna right in your own home. Serve it with a fresh Greek salad and a crusty piece of bread, and you’ve got a meal that’s perfect for the whole family.
Happy cooking, and until next time!
Al
Ingredients
- 2 large eggplants (approximately 600g)
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 500g ground lamb
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1/2 tsp ground allspice
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cups whole milk (480ml)
- 1/4 cup grated Parmesan cheese (25g)
- 2 egg yolks
- 1/2 cup breadcrumbs (50g)
Method
- Prep the Eggplants: Preheat your oven to 200°C (392°F). Slice the eggplants lengthwise into 1 cm thick slices. Sprinkle them with a little salt and set aside for 15 minutes to draw out any bitterness. Rinse and pat dry with paper towels.
- Roast the Eggplants: Place the eggplant slices on a baking sheet, brush each side with olive oil, and roast in the preheated oven for 20-25 minutes, until they are soft and lightly golden. Remove from the oven and set aside.
- Prepare the Meat Sauce: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
- Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
- Add the crushed tomatoes, tomato paste, ground cinnamon, dried oregano, ground allspice, salt, and pepper to the skillet. Stir to combine, then let simmer for 20 minutes, until the sauce has thickened. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, until it forms a roux. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat.
- Stir in the grated Parmesan cheese and egg yolks into the béchamel sauce. Mix until well combined and smooth.
- Assemble the Moussaka: Reduce oven temperature to 180°C (356°F). In a 9×13 inch (23×33 cm) baking dish, layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplants. Place the remaining eggplant slices on top of the meat sauce.
- Pour the béchamel sauce over the top layer of eggplants, spreading it evenly. Sprinkle the breadcrumbs over the top.
- Bake the Moussaka: Bake in the preheated oven for 35-40 minutes, until the top is golden and the dish is bubbling. Allow the moussaka to rest for 10-15 minutes before serving.
