I’m writing this blog as the country works through the public health issues associated with COVID-19. International travel is not available but I am dreaming of the day we can go back to exploring the world in our CPD Travel program. One place I’m excited to dream about is Greece and one traditional dish I would love to share with you is Moussaka.
Moussaka is one of the most popular dishes in Greece. It is a fabulous mixture of seasoned lamb mince, eggplant, and a cheesy bechamel sauce. This recipe has come from a great blog called My Greek Dish – so if you want to continue your Greek daydream that is a fabulous place to start.
Ingredients – Moussaka
- 6 eggplants
- vegetable oil (for frying the eggplants)
For the meat sauce
- 750g beef or lamb mince
- 2 red onions (chopped)
- 2 cloves of garlic (chopped)
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 1 teaspoon sugar
- 1 glass of red wine
- Pinch of sea salt and freshly ground black pepper
- 1 bay leaf
- A pinch of cinnamon or one cinnamon stick
- 1/4 of a cup olive oil
For the bechamel sauce
- 900ml milk
- 120g butter
- 120g flour
- a pinch of nutmeg
- 2 egg yolks
- 100g Parmigiano-Reggiano or Kefalotyri
Let’s start with the eggplants
- To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
- Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excess water then pat them dry.
- Fry in plenty of oil, until nicely coloured. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of a traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them).
Now it’s on to the meat sauce
- Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly coloured.
- Stir in the garlic, tomato puree and the mince breaking it up with a wooden spoon and sauté.
- Pour in the red wine and wait to evaporate.
- Add the tinned tomatoes, sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
On to the bechamel
- Use a large pan to melt the butter over low-medium heat, add the flour whisking continuously to make a paste and cook for about 2 mins (this will make sure that you don’t get that “floury” taste).
- Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir.
- Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette!
Finally the assembly
- For this moussaka recipe you will need a large baking dish (approx. 20×30 cm).
- Butter the bottom and sides of the pan and layer the eggplants.
- Pour in the meat sauce and even out.
- Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula.
- Sprinkle with grated cheese and bake the moussaka in a preheated oven at 180-200C for about 60 minutes, until the crust turns light golden brown. TIP: Even though it will be really hard… you should wait for the moussaka to cool down for a while before cutting into pieces.
- Serve the Moussaka with a refreshing traditional Greek Salad and enjoy over a glass of wine!