Hello, dear readers! Al here, back with another delightful recipe to bring some adventurous flavors into your home kitchen. Today, we’re diving into the heart of Mediterranean cuisine with a dish that has always enchanted my taste buds – Moussaka with a Creamy Béchamel Twist. This Greek classic combines layers of tender aubergines, rich minced lamb, and a luxurious béchamel sauce that ties everything together into a symphony of flavors.
First off, let’s talk about the star of today’s show – the aubergine. I remember the first time I bit into a perfectly roasted aubergine, its succulent texture and slightly smoky flavor left an indelible mark on my palate. Since then, it’s been a favorite in our family meals. Especially with four growing kids, I’m always on the lookout for meals that are filling, nutritious, and most importantly, a hit with everyone at the table. Aubergines definitely check all these boxes.
Start by roasting the aubergines. This step is crucial to draw out their rich flavor and soft texture. Brush them with a bit of olive oil, season with salt and pepper, and pop them into the oven. While they roast, let the delightful aroma fill your kitchen. Trust me, it’s a smell that makes everyone curious about what’s cooking!
While your aubergines are getting that golden, tender touch in the oven, it’s time to prepare our savory lamb filling. Brown up some minced lamb with onions, garlic, and a mix of fragrant spices like cinnamon and allspice. Adding a splash of red wine to the mix just elevates everything. I love how these ingredients come together, creating a rich, hearty layer that nestles beautifully between the aubergines.
And now, the pièce de résistance – the béchamel sauce. This creamy, velvety goodness is what makes this moussaka truly luxurious. It’s almost magical how the simple blend of butter, flour, and milk, combined with some nutmeg and Parmesan cheese, transforms into a sauce that you’ll want to eat by the spoonful. (No judgment here if you do sneak a taste or two!)
Once you’ve got everything prepared, the real fun begins – assembling the moussaka. Layer those beautiful roasted aubergines, spread the aromatic lamb mixture, and top it all off with a generous layer of béchamel. Into the oven it goes, and then the waiting game starts. But I promise, the golden, bubbly result that emerges from your oven is worth every second.
As always, the kitchen is the heart of our home, and it’s where some of the best family memories are made. With this moussaka, you’re not just creating a meal, but an experience – one that fills the house with warmth, laughter, and the enticing smells of a Greek feast.
Give this Festive Greek Delight: Moussaka with a Creamy Béchamel Twist a try, and let me know how it turns out. Whether it’s a special dinner or just a regular weeknight, this dish is sure to become a favorite. Happy cooking, everyone!
Cheers,
Al
Ingredients
- 2 large aubergines (about 600g), sliced lengthwise into 1cm thick slices
- 500g minced lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400g tin of chopped tomatoes
- 2 tbsp tomato purée
- 100ml red wine
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp ground allspice
- 3 tbsp olive oil
- Salt and pepper, to taste
- 500ml whole milk
- 60g unsalted butter
- 60g plain flour
- 2 large eggs, beaten
- 60g grated Parmesan cheese
- 1/4 tsp ground nutmeg
Method
- Prepare the Aubergines: Preheat your oven to 200°C (180°C fan/gas mark 6). Lightly brush the aubergine slices with olive oil and season with salt and pepper. Arrange them on a baking tray and roast for 20-25 minutes until golden and tender. Set aside.
- Cook the Lamb Filling: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté until soft, around 5 minutes. Add the minced garlic and cook for another 2 minutes. Add the minced lamb and cook until browned, breaking it up with a spoon.
- Once the lamb is browned, add the chopped tomatoes, tomato purée, red wine, ground cinnamon, dried oregano, ground allspice, salt, and pepper. Stir well and bring to a simmer. Reduce the heat and let it cook for 20-25 minutes, or until the sauce has thickened. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 2-3 minutes to create a roux. Gradually add the milk, whisking continuously to avoid lumps. Cook for about 5-7 minutes until the sauce thickens. Remove from heat.
- Slowly add the beaten eggs to the sauce, whisking constantly to combine. Stir in the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Assemble the Moussaka: Reduce the oven temperature to 180°C (160°C fan/gas mark 4). In a large baking dish, layer half of the roasted aubergines at the bottom. Spread the entire lamb filling evenly over the aubergines. Arrange the remaining aubergines on top of the lamb filling.
- Pour the Béchamel sauce over the top layer of aubergines, spreading it evenly with a spatula.
- Bake: Place the assembled moussaka in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from the oven and let it rest for 10 minutes before serving. Enjoy your Festive Greek Delight: Moussaka with a Creamy Béchamel Twist!
