Moussaka
A proper layered moussaka — fried potatoes, eggplant, and zucchini stacked under a spiced ground beef filling, all blanketed in a thick homemade béchamel. Cinnamon and clove in the meat, nutmeg and Parmesan in the sauce. Worth every step.
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3 potatoes, sliced into rounds -
2 eggplants, sliced -
2 zucchini, sliced -
oil, for frying
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1 white or yellow onion, finely chopped -
3–4 cloves garlic, finely chopped -
thyme — a few sprigs -
1–2 tsp white sugar -
1 tsp cinnamon -
½ tsp ground clove -
ground beef -
1 tbsp tomato paste -
chopped tomatoes -
fresh basil and parsley (or cilantro), chopped -
salt and pepper
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100 g butter -
100 g all-purpose flour -
~750 ml milk, added gradually -
100 g Parmesan, grated -
3 egg yolks -
pinch of nutmeg -
salt and pepper -
extra Parmesan and cheddar — to top
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Vegetables: Fry the potato rounds in oil for ~10 minutes until fully cooked and golden. Fry the eggplant and zucchini slices after. Drain on paper towels to absorb excess oil.
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Meat sauce: Fry the onion in oil. Add the garlic and thyme, and once softened and beginning to brown, add salt, pepper, sugar, cinnamon, and clove. Wait until caramelised. Add the ground beef, breaking it up with a spoon. Cook until browned, then stir in the tomato paste and cook until sweet. Add the chopped tomatoes, reduce heat, and simmer for ~10 minutes until the liquid evaporates. Remove from heat and stir in the basil and parsley. Season with salt and pepper.
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Béchamel: Melt the butter in a saucepan over medium heat. Add the flour and whisk until it absorbs the butter. Add the milk a little at a time, whisking constantly to avoid lumps — the sauce will start dry, then loosen as you add more milk. Whisk until thick and creamy. Once bubbling, remove from heat. Add the Parmesan, egg yolks, nutmeg, and season with salt and pepper. Whisk together.
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Assembly: In a baking dish, lay a layer (or double layer) of fried potatoes. Add a layer of eggplant on top, season with S&P. Add a layer of zucchini, season again. Add herbs if you like. Stir 2–3 spoonfuls of béchamel into the meat sauce, then spread the meat over the vegetables. Spread the remaining béchamel on top. Finish with grated Parmesan and cheddar.
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Bake at 180°C (350°F) for 35–40 minutes until the top is crispy and golden.
