Amazing Greek Moussaka
Authentic Greek moussaka recipe
Dive into the deliciousness of moussaka, where comfort food meets Mediterranean flair! With hearty layers of spiced beef, tender vegetables, and a rich béchamel, this dish is a flavor-packed adventure that will have everyone coming back for seconds!
Ingredients
Beef Layer:
1 tablespoon olive oil
1 large white onion, finely diced
2 cloves of garlic, finely diced
750 g (1.6 lb) ground beef (preferably lean)
2 heaped tablespoons tomato paste
120 ml (½ cup) dry red wine (or more beef stock)
240 ml (1 cup) tomato passata
240 ml (1 cup) beef stock
¼ cup finely diced fresh parsley (plus extra for serving)
1 tablespoon finely diced fresh thyme leaves
2 small or 1 large bay leaf
¾ teaspoon salt (to taste)
½ teaspoon sugar
½ teaspoon cinnamon
¼ teaspoon black pepper (to taste)
Béchamel Sauce:
120 g (4 oz) unsalted butter
120 g (4 oz) plain flour
1 litre (4 cups) milk, at room temperature
½ teaspoon salt (to taste)
¼ teaspoon nutmeg (grated)
¼ teaspoon white pepper
80 g (1 cup) freshly grated Pecorino Romano (plus extra for serving)
Vegetable Layers:
Vegetable or olive oil (enough to cover vegetables)
750 g (approx. 2 large) baking potatoes, peeled and sliced (about ¼ inch thick)
1 kg (approx. 4 small) eggplants, sliced (about 1/3 inch thick)
Pinches of parsley and Pecorino (for layering)
Salt and pepper, as needed
Instructions
Beef Layer: Heat olive oil in a large pan over medium heat. Add the onion and cook until soft, then add garlic and cook for another minute. Add ground beef, breaking it up until browned. Stir in tomato paste and cook briefly, then add wine, passata, and beef stock. Add parsley, thyme, bay leaf, cinnamon, salt, sugar, and pepper, stirring well. Simmer gently for about 30 minutes, until thickened.
Prep Veg Layer: Place eggplant slices on paper towels, sprinkling with salt on both sides. Layer with more paper towels, then repeat with potato slices. Gently press down to absorb moisture.
Cook Veg Layer: Heat enough oil in a pan until it sizzles (aiming for 150°C/300°F). Fry potato slices until lightly golden and tender, then remove and drain on paper towels. Increase oil temperature to 170°C/340°F and fry the eggplant slices until browned. Drain excess oil on paper towels. You can also cook the vegetables in the oven for a healthier option.
Béchamel Sauce: Melt butter in a pot over medium heat. Stir in flour to create a roux, then gradually whisk in milk to avoid lumps. If it's still looking thin just simmer a little longer until it thickens up – it should comfortably coat the back of your spoon. Once thickened, add salt, white pepper, and nutmeg. Take the pot off the heat and stir in Pecorino until lump-free, then quickly whisk in egg yolks and mix half of the sauce with the beef.
Stack Moussaka: In a baking dish, add a layer of potato, followed by a sprinkle of parsley, Pecorino, salt, and pepper. Add half of eggplant, another layer of parsley, seasoning as you go. Spread the beef mixture over the vegetables, top with remaining eggplant, and finish with béchamel sauce.
Cook & Serve Moussaka: Sprinkle with Pecorino and bake in the oven at 180°C (350°F) for 35-45 minutes, until golden on top. Allow to rest for at least 15 minutes to help it maintain its shape. Serve warm and enjoy!
Enjoy this delicious moussaka, a true family meal that brings the flavors of authentic Mediterranean cuisine to your table!
