recipe

“Delectable Greek Moussaka: A Hearty Eggplant and Lamb Casserole”

6 min read

Delectable Greek Moussaka: A Hearty Eggplant and Lamb Casserole

Hello, lovely readers! Today, I’m bringing a bit of the Mediterranean sunshine right into our kitchens with a delightful dish that promises to be your new family favourite — Greek Moussaka. This hearty, comforting meal is perfect for those evenings when you want to indulge in something rich and flavourful. So, let’s dive into the experience of creating this wonderful casserole together!

My journey with moussaka began during a holiday in the Greek islands. As someone who loves to experiment with new cuisines and flavours, I was immediately captivated by the aromas wafting from the small tavernas lining the sun-drenched streets. One bite of this delectable dish, with its layers of tender eggplant, savoury lamb, and creamy béchamel sauce, and I was hooked. I knew I had to recreate this at home, and today, I’m excited to share my version with you.

Ingredients

  • 2 large eggplants (approx. 800g), sliced into 1cm rounds
  • 500g minced lamb
  • 1 large onion (approx. 150g), finely chopped
  • 2 cloves garlic, minced
  • 400g canned chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1/2 tsp ground nutmeg
  • 1 bay leaf
  • 100ml red wine
  • 50ml olive oil, divided
  • Salt and pepper, to taste
  • For the béchamel sauce:
  • 70g butter
  • 70g plain flour
  • 600ml whole milk
  • 1/4 tsp ground nutmeg
  • 2 large eggs, lightly beaten
  • 50g grated Parmesan cheese
  • Salt and pepper, to taste
  • For assembling:
  • 50g grated mozzarella cheese

Method

  1. Preheat your oven to 200°C (390°F).
  2. Line a baking tray with parchment paper and lightly oil the surface. Arrange the sliced eggplant on the tray in a single layer, brushing the tops with a little olive oil. Season with salt and pepper. Bake for 20-25 minutes until the eggplants are tender and slightly golden. Remove from the oven and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 5 minutes until they begin to soften. Add the minced garlic and cook for another minute.
  4. Add the minced lamb to the skillet, breaking it up with a spoon, and cook until browned. Season with salt and pepper.
  5. Stir in the tomato paste and cook for 2 minutes. Add the canned chopped tomatoes, red wine, ground cinnamon, dried oregano, ground nutmeg, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes until the sauce thickens. Remove the bay leaf and set aside.
  6. While the meat sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, until it forms a smooth paste (roux).
  7. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens and comes to a simmer. Add the ground nutmeg, salt, and pepper. Remove from the heat and allow to cool slightly. Once cooled, whisk in the beaten eggs and grated Parmesan cheese until smooth.
  8. Reduce the oven temperature to 180°C (350°F).
  9. In a large baking dish, layer half of the baked eggplant slices on the bottom. Spread half of the meat sauce over the eggplants. Repeat the layer with the remaining eggplants and meat sauce.
  10. Pour the béchamel sauce evenly over the top layer of meat sauce, smoothing it out with a spatula. Sprinkle the grated mozzarella cheese on top.
  11. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and bubbly.
  12. Allow the moussaka to rest for 10-15 minutes before serving. Enjoy your hearty eggplant and lamb casserole!

As the autumn evenings turn cooler, there’s nothing quite like the warmth of a comforting dish to bring the family together. Moussaka, with its layers of textures and depths of flavour, is a meal that beckons everyone to the table with anticipation. Whether you’re a seasoned cook or just starting your culinary adventures, this dish is sure to impress.

I hope you enjoy making and savouring this Greek moussaka as much as I do. Until next time, happy cooking and bon appétit!

Cheers,

Al

Ingredients

– 2 large eggplants (approx. 800g), sliced into 1cm rounds
– 500g minced lamb
– 1 large onion (approx. 150g), finely chopped
– 2 cloves garlic, minced
– 400g canned chopped tomatoes
– 2 tbsp tomato paste
– 1 tsp ground cinnamon
– 1 tsp dried oregano
– 1/2 tsp ground nutmeg
– 1 bay leaf
– 100ml red wine
– 50ml olive oil, divided
– Salt and pepper, to taste

For the béchamel sauce:
– 70g butter
– 70g plain flour
– 600ml whole milk
– 1/4 tsp ground nutmeg
– 2 large eggs, lightly beaten
– 50g grated Parmesan cheese
– Salt and pepper, to taste

For assembling:
– 50g grated mozzarella cheese

Method

Method:

  1. Preheat your oven to 200°C (390°F).
  2. Line a baking tray with parchment paper and lightly oil the surface. Arrange the sliced eggplant on the tray in a single layer, brushing the tops with a little olive oil. Season with salt and pepper. Bake for 20-25 minutes until the eggplants are tender and slightly golden. Remove from the oven and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 5 minutes until they begin to soften. Add the minced garlic and cook for another minute.
  4. Add the minced lamb to the skillet, breaking it up with a spoon, and cook until browned. Season with salt and pepper.
  5. Stir in the tomato paste and cook for 2 minutes. Add the canned chopped tomatoes, red wine, ground cinnamon, dried oregano, ground nutmeg, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes until the sauce thickens. Remove the bay leaf and set aside.
  6. While the meat sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, until it forms a smooth paste (roux).
  7. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens and comes to a simmer. Add the ground nutmeg, salt, and pepper. Remove from the heat and allow to cool slightly. Once cooled, whisk in the beaten eggs and grated Parmesan cheese until smooth.
  8. Reduce the oven temperature to 180°C (350°F).
  9. In a large baking dish, layer half of the baked eggplant slices on the bottom. Spread half of the meat sauce over the eggplants. Repeat the layer with the remaining eggplants and meat sauce.
  10. Pour the béchamel sauce evenly over the top layer of meat sauce, smoothing it out with a spatula. Sprinkle the grated mozzarella cheese on top.
  11. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and bubbly.
  12. Allow the moussaka to rest for 10-15 minutes before serving. Enjoy your hearty eggplant and lamb casserole!

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