Hello, lovely readers! Today, we’re embarking on a culinary journey to Greece to make one of my all-time favourite comfort foods: Moussaka. This dish combines layers of succulent aubergine, a rich beef mixture, and a creamy bechamel sauce, all baked to golden perfection. It’s the kind of meal that warms the heart and satisfies the soul—perfect for a cozy dinner at home.
Living in the UK, we’re no strangers to hearty casseroles, but there’s something uniquely delightful about this Greek classic. The aromatic spices, the melding of flavours, and the sheer indulgence of the bechamel topping make it a dish that stands out in any kitchen. Plus, cooking moussaka is a creatively fulfilling process, a bit like painting—but with food!
### Why Moussaka?
Moussaka is a layered casserole dish that’s been a staple in Greek cuisine for centuries, and for good reason. The combination of aubergine, minced beef, and bechamel sauce creates both a textural and flavourful harmony. The soft, slightly sweet aubergine pairs perfectly with the savoury beef mixture, which is spiked with aromatic spices like cinnamon, oregano, and allspice.
I love how this dish brings a bit of Greek sunshine into our home, especially on those dreary British evenings. The aroma that fills the kitchen as it bakes is simply irresistible, promising a meal that’s nothing short of spectacular.
### Ingredients
Here’s what you’ll need for this delectable Greek delight:
– 2 large aubergines, sliced into 1cm rounds
– 500g minced beef
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 400g can of chopped tomatoes
– 2 tbsp tomato paste
– 1 tsp ground cinnamon
– 1 tsp dried oregano
– 1/2 tsp ground allspice
– 1 tbsp olive oil
– Salt and pepper, to taste
**Bechamel Sauce:**
– 500ml whole milk
– 50g unsalted butter
– 50g plain flour
– Pinch of nutmeg
– 1 egg yolk
**Topping:**
– 50g grated Parmesan cheese
### Method
Alright, aprons on! Let’s get cooking.
**1. Prepping the Aubergine:**
– Preheat your oven to 200°C (392°F).
– Sprinkle the aubergine slices with salt and let them sit for 30 minutes to draw out the excess moisture, then pat them dry with a paper towel.
– Heat the olive oil in a large skillet over medium heat. Fry the aubergine slices in batches until they’re golden brown on both sides, about 3-4 minutes per side. Set them aside on paper towels.
**2. Making the Beef Mixture:**
– In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion until it becomes translucent, taking about 5 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– Toss in the minced beef, cooking until it’s browned and broken up, about 7-10 minutes.
– Stir in the chopped tomatoes, tomato paste, cinnamon, oregano, and allspice. Season with salt and pepper, then let it simmer for 20 minutes until the mixture thickens up nicely.
**3. Preparing the Bechamel Sauce:**
– In a separate saucepan, melt the butter over medium heat.
– Add the flour, stirring continuously to form a roux, which will take about 2-3 minutes.
– Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, roughly 5-7 minutes.
– Remove from heat and let it cool slightly before whisking in the egg yolk and a pinch of nutmeg.
**4. Assembling the Moussaka:**
– In a greased baking dish, start by layering half of the aubergine slices on the bottom.
– Spread the beef mixture evenly over the aubergine layer.
– Add the remaining aubergine slices on top of the beef mixture.
– Pour the bechamel sauce over the top layer of aubergines, spreading it evenly.
– Sprinkle the grated Parmesan cheese on top of the bechamel sauce.
**5. Baking:**
– Bake in the preheated oven for 30-35 minutes, until the top is golden brown and bubbling.
– Allow the moussaka to rest for 10-15 minutes before diving in. Trust me, it’s worth the wait!
### Enjoyment and Pairings
Moussaka is a meal in itself, but it pairs wonderfully with a light, refreshing salad, or even some crusty bread to mop up any delicious sauces left on your plate. If you’re feeling adventurous, a glass of robust red wine will elevate the experience even more.
### Final Thoughts
One of the best things about cooking at home is the opportunity to explore different cuisines and bring global flavours to the dinner table. This moussaka is more than just a meal—it’s an experience, a little trip to Greece without ever leaving your kitchen.
I hope you give this recipe a try soon. It’s sure to become a family favourite, just as it has in our home. Until next time, happy cooking, and kali orexi (bon appétit)!
Ingredients
– 2 large aubergines, sliced into 1cm rounds
– 500g minced beef
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 400g can of chopped tomatoes
– 2 tbsp tomato paste
– 1 tsp ground cinnamon
– 1 tsp dried oregano
– 1/2 tsp ground allspice
– 1 tbsp olive oil
– Salt and pepper, to taste
Bechamel Sauce:
– 500ml whole milk
– 50g unsalted butter
– 50g plain flour
– Pinch of nutmeg
– 1 egg yolk
Topping:
– 50g grated Parmesan cheese
Method
1. Preheat the oven to 200°C (392°F).
2. Sprinkle the aubergine slices with salt and let them sit for 30 minutes to remove excess moisture. Pat them dry with a paper towel.
3. Heat olive oil in a large skillet over medium heat. Fry the aubergine slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Set aside on paper towels.
Beef Mixture:
4. In the same skillet, add a bit more olive oil if needed. Sauté the onion until translucent, about 5 minutes.
5. Add the garlic and cook for another 1 minute until fragrant.
6. Add the minced beef and cook until browned, breaking it up with a spoon, about 7-10 minutes.
7. Stir in the chopped tomatoes, tomato paste, cinnamon, oregano, and allspice. Season with salt and pepper. Simmer for 20 minutes until the mixture thickens.
Bechamel Sauce:
8. In a separate saucepan, melt the butter over medium heat.
9. Add the flour and stir continuously for about 2-3 minutes to form a roux.
10. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5-7 minutes.
11. Remove from heat and let the sauce cool slightly before whisking in the egg yolk and a pinch of nutmeg.
Assembling the Moussaka:
12. In a greased baking dish, layer half of the aubergine slices on the bottom.
13. Spread the beef mixture evenly over the aubergines.
14. Layer the remaining aubergine slices on top of the beef mixture.
15. Pour the bechamel sauce over the top layer of aubergines and spread it evenly.
16. Sprinkle the grated Parmesan cheese on top of the bechamel sauce.
Baking:
17. Bake in the preheated oven for 30-35 minutes until the top is golden brown and bubbling.
18. Allow the moussaka to rest for 10-15 minutes before serving.
