Hello, lovely readers! 🌞 Today, I’m excited to share with you one of my all-time favorite comfort foods – Oven-Baked Moussaka with a Creamy Béchamel Topping. This delicious Greek-inspired dish is sure to be a hit with the whole family, offering layers of tender aubergine, savory minced lamb, and a luxurious Béchamel sauce that’s baked to perfection.
Let me set the scene for you – picture a bustling Greek kitchen filled with the mouthwatering aromas of cinnamon, oregano, and nutmeg mingling with the sizzling sounds of lamb cooking on the stove. That’s exactly what my kitchen was like this past Sunday afternoon. As a father of four, I’m always on the lookout for meals that are both nutritious and a delight to eat. And let’s be honest, finding something that everyone loves is always a win!
### Ingredients:
– 2 large aubergines, sliced into 1 cm rounds
– 400g minced lamb
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 400g canned tomatoes, chopped
– 2 tbsp tomato paste
– 1 tsp ground cinnamon
– 1 tsp dried oregano
– 1/2 tsp ground nutmeg
– 2 tbsp olive oil
– Salt and pepper to taste
– 50g butter
– 50g all-purpose flour
– 500ml whole milk
– 100g grated Parmesan cheese
– 1 large egg, beaten
– 2 tbsp fresh parsley, chopped (optional for garnish)
### Method:
1. **Preheat Your Oven:** Set the temperature to 200°C (392°F). This ensures your aubergine slices will cook perfectly.
2. **Prepare the Aubergines:** Lay the aubergine slices on a baking sheet, brush both sides with olive oil, and season with salt. Bake for 15-20 minutes, or until golden brown and tender. Remove from the oven and set aside.
3. **Cook the Meat Sauce:** In a large pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Next, add the minced garlic and cook for an additional minute.
4. Add the minced lamb, cooking until browned, about 5-7 minutes. Stir in the chopped tomatoes, tomato paste, ground cinnamon, dried oregano, and ground nutmeg. Season with salt and pepper to taste. Allow the mixture to simmer for 20 minutes, stirring occasionally.
5. **Prepare the BĂ©chamel Sauce:** While the meat sauce is simmering, melt the butter in a separate saucepan over medium heat. Add the flour to the melted butter, stirring constantly for 2 minutes to form a roux.
6. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens, about 5 minutes. Remove the saucepan from heat and stir in half of the grated Parmesan cheese. Allow the sauce to cool slightly, then whisk in the beaten egg until fully combined.
7. **Lower the Oven Temperature:** Change the oven setting to 180°C (356°F).
8. **Assemble the Moussaka:** In a large baking dish, start with a layer of baked aubergine slices, followed by a layer of the meat sauce. Repeat the layers, ending with a layer of aubergine on top.
9. Pour the BĂ©chamel sauce over the top layer of aubergines, spreading it evenly. Sprinkle the remaining Parmesan cheese over the BĂ©chamel sauce.
10. **Bake:** Place the assembled dish into the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbling.
11. **Rest Before Serving:** Remove from the oven and allow the Moussaka to cool for 10-15 minutes before serving. Garnish with fresh parsley if desired.
### Family Time
One of the best things about this recipe is that it brings the whole family together. My kids love seeing the layers come together, and they’re always eager to help (even if it’s just sneaking a taste of the Béchamel sauce!). The Moussaka is always a hit at the dinner table – it’s deliciously hearty and incredibly satisfying.
I hope this dish brings a little bit of Greece into your home and becomes a new favorite for your family. Feel free to share your own Moussaka creations and tag me on social media – I love seeing what you all come up with! Until next time, happy cooking!
Cheers,
Al
Ingredients
– 2 large aubergines, sliced into 1 cm rounds
– 400g minced lamb
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 400g canned tomatoes, chopped
– 2 tbsp tomato paste
– 1 tsp ground cinnamon
– 1 tsp dried oregano
– 1/2 tsp ground nutmeg
– 2 tbsp olive oil
– Salt and pepper to taste
– 50g butter
– 50g all-purpose flour
– 500ml whole milk
– 100g grated Parmesan cheese
– 1 large egg, beaten
– 2 tbsp fresh parsley, chopped (optional for garnish)
Method
1. Preheat your oven to 200°C (392°F).
2. Lay the aubergine slices on a baking sheet, brush both sides with olive oil, and season with salt. Bake in the preheated oven for 15-20 minutes, or until golden brown and tender. Remove from the oven and set aside.
3. In a large pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Add the minced garlic and cook for an additional minute.
5. Add the minced lamb to the pan, cooking until browned, about 5-7 minutes.
6. Stir in the chopped tomatoes, tomato paste, ground cinnamon, dried oregano, and ground nutmeg. Season with salt and pepper to taste. Simmer the mixture for 20 minutes, stirring occasionally.
7. While the meat sauce is simmering, prepare the BĂ©chamel sauce. In a separate saucepan, melt the butter over medium heat.
8. Add the flour to the melted butter, stirring constantly for 2 minutes to form a roux.
9. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens, about 5 minutes.
10. Remove the saucepan from heat and stir in half of the grated Parmesan cheese. Allow the sauce to cool slightly, then whisk in the beaten egg until fully combined.
11. Lower the oven temperature to 180°C (356°F).
12. Assemble the Moussaka in a large baking dish. Start with a layer of baked aubergine slices, followed by a layer of the meat sauce. Repeat the layers, ending with a layer of aubergine on top.
13. Pour the BĂ©chamel sauce over the top layer of aubergines, spreading it evenly.
14. Sprinkle the remaining Parmesan cheese over the BĂ©chamel sauce.
15. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling.
16. Remove from the oven and allow the Moussaka to cool for 10-15 minutes before serving. Garnish with fresh parsley if desired.
