Moussaka
(2.5)
96.0K views • 1mo ago
5.0K
400
5.2% engagement
A classic Greek dish featuring layers of eggplant, potatoes, a rich meat sauce, and a creamy béchamel topping.
01:45:00 total
Serves 8
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- eggplants - 3 lbs (1.4 kg) (sliced ⅓-inch thick)
- Yukon Gold potatoes - 2 lbs (900 g) (peeled & sliced ¼-inch thick (optional))
- kosher salt - 1 tbsp
- olive oil or vegetable oil - as needed (for frying)
- olive oil - 2 tbsp
- onion, large - 1 (finely diced)
- garlic - 4 cloves (minced)
- ground lamb or beef - 2 lbs (900 g) (or mix of both)
- dry red wine - 3/4 cup (optional)
- crushed tomatoes - 1 (14 oz can)
- tomato paste - 3 tbsp
- beef stock - 1 cup
- sugar - 1 tsp
- cinnamon - 1 tsp (or 1 stick)
- dried oregano - 2 tsp
- bay leaf - 1
- whole cloves - 3–4 (optional)
- salt & freshly ground black pepper - as needed (to taste)
- unsalted butter - 4 oz (113 grams)
- all-purpose flour - 4 oz (113 grams)
- whole milk - 4 1/2 cups
- egg yolks - 2
- grated nutmeg - ½ tsp
- salt - 1 tsp
- white or black pepper - 1/2 tsp
- grated Kefalotyri, Parmesan, or Pecorino Romano cheese - 1 1/2 cups
Instructions
- Prepare the Vegetables: Slice the eggplants and potatoes as indicated. Salt the eggplants and let them sit to draw out moisture. Fry or bake the eggplants and potatoes until golden.
- Make the Meat Sauce: Sauté onions and garlic in olive oil. Add the ground meat and brown. Incorporate the red wine, tomatoes, tomato paste, beef stock, and seasonings. Simmer until thickened.
- Prepare the Béchamel Sauce: Melt butter, add flour to make a roux, then gradually add milk until thickened. Season with nutmeg, salt, and pepper. Add grated cheese and tempered egg yolks.
- Assemble the Moussaka: Layer the potatoes, eggplants, and meat sauce in a baking dish. Top with béchamel sauce and additional cheese. Bake until golden and set.
- Bake: Bake in a preheated 400°F oven for about 45 minutes until golden brown. Let rest before serving.
