If you’re Greek, Moussaka is not just a word for you. It has incredibly rich flavor and taste. It’s one of the most famous Greek dishes which is a calling cards of Greece. This recipe is great for making a family dinner in a bit non-conventional way. Enjoy!
- Extra virgin olive oil
- 1 x finely diced brown onion
- 450g lamb mince
- Dried oregano
- Fresh parsley
- Salt and Pepper
- Italian tomato sauce (700ml)
- 2 x large eggplants
- 50g butter
- 5 tablespoons plain flour
- Salt & Pepper
- Four cups milk
- 150g grated parmesan cheese
- 2 x egg yolks
- Deep fry pan
- Wooden spoon
- Deep medium size pot
- To make moussaka, heat up a deep frying pan and add a generous amount of extra virgin olive oil
- Then, add finely diced brown onion and stir well using a wooden spoon letting it sauté
- Mix through the lamb mince, with cinnamon, dried oregano and a sprinkle of salt and pepper
- Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well
- Leave the sauce to simmer for up to 30 minutes
- While the sauce for the moussaka is simmering, slice the eggplant into circular strips, making each one around 1cm thick
- Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften
- Thinly slice the potatoes and then boil them until they soften and leave them to the side to infuse with a few sprigs of rosemary
- Once your béchamel (recipe instructions below) is ready, it’s time to assemble your moussaka
- In a large, deep rectangular baking tray, line the bottom with your first layer of moussaka with grilled eggplant
- On top of the eggplant, add a layer of the strips of potato, then a layer of lamb sauce, then repeat the eggplant and potato and lather the creamy béchamel on top
- Sprinkle the final layer of moussaka with breadcrumbs and dried oregano and then finish it off with more freshly grated parmesan cheese
- Put the moussaka in an oven pre-heated to 180 degrees Celsius, uncovered for 30min
- Once the edges have started to become golden, you know your moussaka is ready to be demolished.
- Melt 50g of butter in a medium size pot and add 5 x tablespoons of plain flour.
- Mix really well using a whisk until there are no lumps and the flour has dissolved.
- Add salt and pepper and keep mixing, leaving it to cook and become creamy in texture.
- While mixing, add 4 cups of milk and stir really well, until the béchamel sauce thickens even more.
- Then, mix in 2 x egg yolks and 150g of grated parmesan cheese.
- Continue to cook until all of the ingredients have dissolved and mixed through.
How to Serve
- Slice a generous serve of moussaka using a sharp spatula and serve on a flat, round plate. You can add a sprig of parsley on top for added presentation too.