Cook Greek Moussaka
Recognised as the national dish of Greece, Moussaka with eggplants (μουσακά με μελιτζάνες), this casserole consists of sliced eggplant layered with onions and minced lamb, then topped with bechamel sauce. Making this will put an authentic Greek twist in your kitchen and on the dinner table.
Cooking Time: About 2 hours and 30 minutes
Oven Temperature: 180C/350F/Gas 4Contents
Ingredients
For the Moussaka:
- 5 large eggplants (aubergine), trimmed and sliced lengthwise
- Salt
- Olive oil, for brushing
- 100 grams or four ounces fresh white breadcrumbs
- 175 grams or 6 ounces feta cheese, grated
For the Bechamel Sauce:
- 100 grams or 4 ounces butter
- 100 grams or four ounces plain flour
- 1/2 pint warm milk
- Salt and freshly ground black pepper, to taste
- Large pinch ground nutmeg
- 3 egg yolks
For the Meat Sauce:
- 2 tablespoons olive oil
- 4 onions, roughly chopped
- 1.1 kilogram or 2 pounds lean minced lamb
- 2 x 400 grams or 14 ounces chopped tomatoes
- 3 garlic cloves, crushed
- 1/2 teaspoon ground cinnamon
- Pinch of ground allspice
- Salt and freshly ground black pepper, for taste
- 4 tablespoons tomato puree
- 120 ml/4 fl oz dry red wine
Steps
- Lay the slices of eggplant out on the work surface and sprinkle evenly with salt on both sides. Allow to "sweat" for 30 minutes, then rinse the slices thoroughly under cold running water.
- Lay as many slices of eggplant as possible on the rack of a grill pan and brush generously with olive oil. Grill for 5-10 minutes, turning the slices over and brushing again with olive oil, until they are golden brown on both sides. Set aside and repeat with the remaining slices of aubergine.
- Grease a 28 x 38 x 7.5 cm/11 x 15 x 3 in ovenproof dish with olive oil and sprinkle evenly with the breadcrumbs. To make the bechamel sauce:
- Melt the butter in a large saucepan and stir in the flour to make a thick paste. Cook the paste for 30 seconds, then remove from the heat.
- Add the milk gradually, stirring after each addition to prevent lumps from forming.
- Return the sauce to the heat and gradually bring to the boil, stirring continuously, until thick and bubbling.
- Remove from the heat and season with salt and freshly ground black pepper and the nutmeg.
- Cool the sauce slightly, then beat in the egg yolks.
- Cover the surface of the sauce with a piece of greaseproof paper to prevent a skin from forming and set aside.
- Put the bechamel sauce aside. To make the meat sauce:
- Heat with olive oil in a large, heavy saucepan and sauté the onion until softened.
- Add the minced lamb and stir.
- Cook, stirring frequently, for about 10 minutes, or until the meat is no longer pink.
- and pepper jam as well.]]Add the tomatoes, garlic and spices and season with salt and freshly ground black pepper.
- Stir in the tomato puree and the red wine.
- Reduce the heat, cover, and simmer the sauce for 45 minutes, adding a little water if necessary. Remove the cover for the last 15 minutes of the cooking time to allow all of the moisture to evaporate. Set the sauce aside to cool slightly.
- Preheat the oven to 180C/350F/Gas 4.Arrange a layer of eggplant slices in the bottom of the prepared dish and cover with a layer of the meat sauce. Add another layer of the eggplant slices and another of the meat sauce. Continue layering in this fashion, finishing with a layer of sliced eggplant. Carefully pour the bechamel sauce on the top of the dish and spread evenly. Sprinkle with the grated feta cheese and bake in the oven for about 1 hour, or until the top is golden brown and the Moussaka is heated through.
- Serve warm.
Tips
- If you want to add potatoes :Use a big/deep lasagne pan. The 9 X 13 glass pan isn't big enough. To be more authentic you can add a thin layer of potato in the bottom. Peel two potatoes, slice them about 1/4 in or less slices, brush with small amount of olive oil, roast in 450 oven for about 15 minutes.
- If you cannot find a Greek red wine, try an Oregon Pinot Noir or a Spanish red like a Rioja.
- To save calories, don't brown the lamb in butter! Increase garlic to 2-3 cloves.
- Grilling rather than broiling the sliced eggplant adds flavor and great color.
- Since you will be simmering the meat mixture for a while in order to eliminate liquid, be sure to use a heavy, insulated pan.
- Some people like to use beef instead of ground lamb. Experiment yourself as well.
- You can use Italian seasoning for "fine herbs". Add a big pinch of sugar to cut the acidity , about 1/2 tsp of salt, and 1/2 tsp fresh ground pepper.
Warnings
- Breadcrumbs are not a main ingredient of Moussaka. All that is needed is to sprinkle them in the ovenproof dish. No further addition of breadcrumbs is required.
- Don't fry the eggplant: brush a little bit of olive oil & cook them in the oven.You don't want mush.
Related Articles
- Make a Traditional Greek Salad
- Bake a Greek One Meal Pie
- Make a Traditional Greek Frappe
- Make Bechamel Sauce
