Hello, my fellow food adventurers!
Today on the blog, we’re sailing to the sun-dappled shores of Greece with a dish that’s close to my heart—and I suspect, soon to be close to your stomachs! It’s the classic, the timeless, the belly-hugging traditional Greek moussaka. Now, I know we’ve journeyed through a galaxy of global flavors together, but this dish has something special about it—perhaps it’s the layers of tender eggplant, the comfort of a hearty minced lamb sauce, or the crowning glory of a creamy béchamel that makes my culinary senses dance a zeibekiko!
Preparing moussaka might look like an odyssey in itself right? But fear not. While it may have several steps, each one is straightforward, and the result is so spectacularly worth it, you’ll be planning your next moussaka night before the last bite.
For this lovingly layered delight, it all starts with the freshest eggplants, or aubergines as we like to call them here in the UK, which we’ll roast to soft perfection. The potatoes, thinly sliced, are boiled just so—they’re soft, yet they hold their own. They create that sturdy base that every good moussaka needs.
The heat turns up with the minced lamb—a whirlwind tour of spices like cinnamon, allspice, and a touch of nutmeg give this dish its heart and soul, not to mention a good glug of red wine for depth and a little lift! It simmers slowly as flavors merge and marry, creating a sauce that’s robust and comforting.
Now, the béchamel… oh, the béchamel! This velvety sauce is a blanket of comfort, enhanced with a touch of nutmeg and the golden goodness of Parmesan cheese. It’s essential, folks—no shortcuts here! It’s what gives our moussaka that indulgent finish, turning it into a gastronomic artwork.
Once we build our moussaka with patience and love, layer by aromatic layer, it goes in the oven. As it bakes, the kitchen fills with an aroma that promises good food and good times. The anticipation is nearly as delicious as the dish itself!
Finally, after a brief rest out of the oven—just enough time to gather the family, set the table, and pour a glass of Ouzo if you’re feeling particularly Greek—the moussaka is ready to be served. The first cut through those layers is like breaking ground on a culinary excavation, each stratum yielding its unique texture and flavor.
Oh, and here’s a handy tip: Moussaka pairs excellently with a simple Greek salad and perhaps some crusty bread to mop up any stray sauce.
This might not be the quickest recipe on the blog, but it’s one that’s filled with love, layers, and a touch of Al’s affection for global tastes. It’s an embrace from the Mediterranean, a taste of Greek family life brought straight to your kitchen.
Till our next delicious escapade, keep your aprons tied and your appetites adventurous!
Happy cooking,
Al
Ingredients
– 500g minced lamb
– 2 medium eggplants (aubergines), sliced into 1/2 cm rounds
– 4 medium potatoes, peeled and thinly sliced
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1x 400g can of chopped tomatoes
– 2 tablespoons tomato purée
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– 1/4 teaspoon ground nutmeg
– 1 bay leaf
– 150ml red wine
– 3 tablespoons olive oil
– Salt and black pepper, to taste
For the Béchamel Sauce:
– 500ml whole milk
– 60g butter
– 60g all-purpose flour
– 1/4 teaspoon ground nutmeg
– 2 eggs, beaten
– 75g grated Parmesan cheese, plus extra for topping
– Salt and white pepper, to taste
For Assembling:
– 2 tablespoons breadcrumbs
– Additional olive oil for brushing
– Extra grated Parmesan cheese for topping
Method
1. Preheat your oven to 200°C (400°F, gas mark 6).
2. Brush the eggplant slices with olive oil on both sides and season with salt. Lay them on baking sheets and bake for about 20 minutes or until the slices are soft and lightly browned. Remove from the oven and set aside.
3. Boil the potato slices in salted water for 5-7 minutes until just tender. Drain and set aside.
4. In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat. Cook the onion and garlic until soft, about 5 minutes. Add the minced lamb, breaking it apart with a wooden spoon, and cook until browned.
5. Stir in the cinnamon, allspice, nutmeg, and season with salt and pepper. Add the tomato purée, chopped tomatoes, bay leaf, and red wine. Let the mixture simmer for 20-25 minutes until the sauce thickens. Remove the bay leaf and set aside.
6. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute. Gradually pour in the milk, whisking constantly to prevent lumps. Add nutmeg and cook, stirring, until the sauce thickens, about 10 minutes.
7. Remove the sauce from the heat. Once slightly cooled, whisk in the beaten eggs and Parmesan. Season with salt and white pepper.
8. To assemble the moussaka, lightly oil a large baking dish. Sprinkle the breadcrumbs at the bottom. Lay half of the potatoes in an even layer, followed by half of the baked eggplant slices. Spread half of the lamb sauce over the top. Repeat with the remaining potatoes, eggplant, and lamb sauce.
9. Pour the béchamel sauce over the top, smoothing with a spatula. Sprinkle with extra Parmesan cheese.
10. Bake in the preheated oven for about 40 minutes, until the top is golden and the sauce is bubbling.
11. Let the moussaka rest for 10-15 minutes before cutting into squares and serving to allow the layers to set.
