Moussaka

This Greek moussaka takes some effort, but the result is an incredibly delicious oven dish.

Moussaka Recipe

Serves: 4 – 6
Preparation: 45 min
Oven time: 45 min
Total time: 90 min

Ingredients:

Base

• 2 courgettes
• 2 aubergines
• 3 potatoes
• 6 tablespoons olive oil
• Salt and pepper

Meat filling

• 500 g minced beef
• 400 g passata or canned peeled tomatoes
• 70 g tomato paste
• 1 onion
• 1 egg yolk
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon granulated sugar
• 2 sprigs of thyme
• Pinch of nutmeg
• 1 teaspoon cinnamon
• Salt and pepper

Béchamel sauce

• 60 g butter
• 80 g flour
• 750 ml milk
• Pinch of nutmeg
• 1 small bay leaf
• 2 sprigs of thyme
• Pinch of salt
• Half a chopped onion

How to make moussaka?

Preparation:

Vegetables

1. Peel and slice the potatoes thinly.
2. Slice the aubergines and courgettes thinly.
3. Heat olive oil in a pan and fry the vegetables in batches. Drain on paper towels.

Béchamel

1. Melt the butter and stir in the flour to form a roux. Let cool.
2. Bring the milk to the boil and gradually mix with the cooled roux. Add nutmeg, bay leaf, thyme, and onion. Simmer gently for 30 minutes, adding more milk if needed.
3. Season with salt and strain through a cloth.

Meat

1. Mix the minced meat with sugar, nutmeg, cinnamon, salt and pepper.
2. Fry onion and garlic in olive oil. Add thyme leaves and cook 2 more minutes.
3. Add the mince and break up with a wooden spoon. Once cooked, add tomato paste and cook 2 more minutes.
4. Add passata and simmer for 10 minutes.

Layering

1. Preheat the oven to 180°C.
2. Layer potatoes, aubergines, and courgettes in an oven dish.
3. Add a thin layer of béchamel, then the meat, then top with the remaining béchamel.
4. Sprinkle with grated cheese and bake for 45 minutes.