Moussaka
ID: 6fa791f7...
A comforting, classic Mediterranean moussaka layered with tender baked eggplant, a hearty spiced lamb and veal mince sauce, and finished with a rich, velvety cheese béchamel sauce.
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🍳 Cooking Flow
Slice eggplants, brush with olive oil, season, and bake at 180°C for 20-25 minutes. → Sauté onions, garlic, spices, and mince, then simmer with tomato paste and passata for 30-35 minutes. → Make a roux with butter and flour, whisk in milk, cheese, and eggs to prepare the béchamel sauce. → Layer eggplant, meat sauce, more eggplant, and the béchamel sauce in an oven-proof dish. → Bake at 180°C for 35-45 minutes until golden and puffed.
Cooking Steps
Brief Cooking Order
Slice eggplants, brush with olive oil, season, and bake at 180°C for 20-25 minutes. → Sauté onions, garlic, spices, and mince, then simmer with tomato paste and passata for 30-35 minutes. → Make a roux with butter and flour, whisk in milk, cheese, and eggs to prepare the béchamel sauce. → Layer eggplant, meat sauce, more eggplant, and the béchamel sauce in an oven-proof dish. → Bake at 180°C for 35-45 minutes until golden and puffed.
Introduction
A comforting, classic Mediterranean moussaka layered with tender baked eggplant, a hearty spiced lamb and veal mince sauce, and finished with a rich, velvety cheese béchamel sauce.
Step 1
Preheat the oven to 180°C. Cut the eggplants into thick rounds (about 5mm). Brush a lined baking tray with olive oil, place eggplant slices on it in a single layer, drizzle and brush with more olive oil, season with salt and pepper, and bake for 20-25 minutes until golden.
Step 2
Heat olive oil in a large frying pan over medium-high heat. Sauté the chopped onion until soft. Add the garlic, ground cinnamon, and fresh oregano, then cook for 2 more minutes.
Step 3
Add the lamb and veal mince to the pan. Increase heat to high and brown the mince, cooking until the liquid evaporates. Stir in the tomato paste, add passata, bring to a simmer, and cook for 30-35 minutes until thick. Stir in the parsley and season.
Step 4
To make the béchamel sauce, melt the butter in a saucepan. Stir in the plain flour and cook for a couple of minutes. Gradually whisk in the milk over low heat until the mixture thickens and leaves trail marks (ribboning). Stir in the grated cheese.
Step 5
Remove the béchamel from the heat and let it cool slightly. Whisk in the beaten eggs and season to taste.
Ingredients List
Important Notes
Baking eggplant slices on a tray uses much less oil than traditional pan-frying.
The meat sauce can be prepared up to 2 days in advance and kept in the fridge, or frozen for up to 2 months.
To make this dish vegetarian, substitute the minced meat with canned chickpeas, lentils, or beans.
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