### Sunny Greek Escape: Moussaka with Eggplant and Spiced Lamb
Hello, lovely readers! Al here, back with another culinary adventure for your family-friendly kitchen. Today, we’re diving into one of Greece’s most beloved dishes—Moussaka. If you’ve never tried it before, imagine layers of tender eggplant and potato, spiced lamb sauce, and a creamy béchamel top. Absolutely divine!
**Why Moussaka?**
The beauty of Moussaka lies in its harmonious blend of textures and flavors. This dish brings back wonderful memories of our family holiday in the sun-soaked Greek islands. While the kids splashed in the azure waters, my wife and I soaked in the local flavors. Moussaka was a standout! I knew I had to recreate it back home.
#### Ingredients: Shopping List Ready!
Head to your nearest grocery for these ingredients:
– 1 large eggplant (approx. 500g), sliced into 1/4-inch rounds
– 2 medium potatoes (approx. 400g), peeled and sliced into 1/4-inch rounds
– 500g ground lamb
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 400g can of chopped tomatoes
– 2 tbsp tomato paste
– 1/2 cup red wine
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup olive oil, divided
For the Béchamel Sauce:
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 2 cups milk
– 1/4 tsp ground nutmeg
– 1/2 cup grated Parmesan cheese
– 2 large eggs, lightly beaten
– Salt and pepper, to taste
For Assembly:
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
#### Making Moussaka – Step by Step
**Preparing the Vegetables:**
Start by preheating your oven to 200°C (392°F). Salt the eggplant slices and let them sit for 15 minutes. This little trick draws out extra moisture, so your Moussaka isn’t soggy. Pat them dry afterward. Arrange both the eggplant and potato slices on baking trays, drizzle with olive oil, and give them a good season with salt and pepper. Bake for 20 minutes, flipping halfway through for even golden goodness.
**Crafting the Meat Sauce:**
Grab a large pan and heat 2 tbsp of olive oil over medium heat. Toss in the chopped onion and sauté for about 5 minutes, until softened. Then, add the minced garlic and enjoy that fantastic aroma for another minute. Next up, our star—ground lamb! Cook until it’s beautifully browned. Stir in tomato paste, chopped tomatoes, red wine, and all those lovely spices. Let it simmer for a good 20 minutes until it thickens up nicely.
**Béchamel Sauce Perfection:**
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for a couple of minutes. Slowly add milk, whisking constantly to avoid lumps. Cook until thickened, then stir in nutmeg and Parmesan. Once it’s slightly cooled, whisk in the beaten eggs.
**Assembling the Masterpiece:**
Reduce your oven temperature to 180°C (356°F). Sprinkle a layer of breadcrumbs in your baking dish. Place a layer of potatoes, followed by eggplant slices. Spread all that delicious meat sauce over, then top with another layer of eggplant and potato slices.
**Finishing Touches and Baking:**
Pour your silky béchamel over the layered dish, smoothing it out evenly. Sprinkle the remaining Parmesan on top. Bake for 45 minutes to 1 hour until golden and bubbly. Let it cool for a bit—trust me, it’s worth the wait!
#### Serving Suggestion
Once slightly cooled, slice into generous portions and serve with a fresh salad. I promise you, this Moussaka will be an instant family favorite. Edward loves the soft, slightly sweet layers of eggplant, and Alexander can’t get enough of the spiced lamb. Even little Barnaby and baby Phillipa have a taste!
I hope you and your family enjoy this dish as much as we do. Cooking at home allows us to travel the world from our kitchen. Until next time, happy cooking!
Cheers,
Al
Ingredients
### Ingredients:
– 1 large eggplant (approx. 500g), sliced into 1/4-inch rounds
– 2 medium potatoes (approx. 400g), peeled and sliced into 1/4-inch rounds
– 500g ground lamb
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 400g can of chopped tomatoes
– 2 tbsp tomato paste
– 1/2 cup red wine
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup olive oil, divided
#### Béchamel Sauce:
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 2 cups milk
– 1/4 tsp ground nutmeg
– 1/2 cup grated Parmesan cheese
– 2 large eggs, lightly beaten
– Salt and pepper, to taste
#### For Assembly:
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
Method
### Method:
1. **Prepare the Vegetables:**
– Preheat your oven to 200°C (392°F).
– Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Pat them dry with a paper towel.
– Arrange the eggplant and potato slices on baking trays. Drizzle with olive oil (about 2 tbsp in total) and season with salt and pepper.
– Bake for 20 minutes, turning halfway through, until tender and slightly golden.
2. **Prepare the Meat Sauce:**
– In a large pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
– Add the minced garlic and cook for another minute.
– Add the ground lamb and cook, breaking it up with a spoon, until browned (about 10 minutes).
– Stir in the tomato paste, chopped tomatoes, red wine, cinnamon, allspice, oregano, salt, and pepper. Bring to a simmer.
– Reduce the heat and simmer uncovered for 20 minutes, until thickened. Set aside.
3. **Prepare the Béchamel Sauce:**
– In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly.
– Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
– Remove from heat and stir in the nutmeg, Parmesan cheese, salt, and pepper.
– Let the sauce cool slightly before whisking in the beaten eggs. Set aside.
4. **Assemble the Moussaka:**
– Reduce the oven temperature to 180°C (356°F).
– In a 9×13 inch (23×33 cm) baking dish, sprinkle a thin layer of breadcrumbs on the bottom.
– Layer half of the baked potato slices on the bottom of the dish.
– Add a layer of half of the eggplant slices.
– Spread all the meat sauce evenly over the eggplant layer.
– Add a final layer with the remaining eggplant and potato slices.
5. **Add the Béchamel and Bake:**
– Pour the béchamel sauce evenly over the top layer of vegetables, smoothing it with a spatula.
– Sprinkle the remaining grated Parmesan cheese on top.
– Bake in the preheated oven for 45 minutes to 1 hour, until the top is golden brown and the filling is bubbling.
– Allow the moussaka to cool for 15 minutes before serving to set properly.
