Greek Moussaka with Potatoes
ID: 7c596a1c...
A rich, classic Greek Moussaka layered with fried potatoes, flavorful seasoned minced lamb, tender aubergines, and a thick, creamy cheese sauce topping.
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🍳 Cooking Flow
Soak sliced aubergines in salted water for 20 minutes, then pat dry. → Sauté onions and minced lamb, add tomatoes, wine, cinnamon, parsley, simmer for 10 minutes, and stir in breadcrumbs when cooled. → Pan-fry the potato and aubergine slices in olive oil until golden brown on both sides. → Layer potatoes, half the meat, aubergines, and remaining meat in a baking dish. → Whisk butter, flour, and milk over heat to thicken, mix in egg, cheese, nutmeg, lemon juice, pour over moussaka, and bake at 165°C for 45-60 minutes.
Cooking Steps
Brief Cooking Order
Soak sliced aubergines in salted water for 20 minutes, then pat dry. → Sauté onions and minced lamb, add tomatoes, wine, cinnamon, parsley, simmer for 10 minutes, and stir in breadcrumbs when cooled. → Pan-fry the potato and aubergine slices in olive oil until golden brown on both sides. → Layer potatoes, half the meat, aubergines, and remaining meat in a baking dish. → Whisk butter, flour, and milk over heat to thicken, mix in egg, cheese, nutmeg, lemon juice, pour over moussaka, and bake at 165°C for 45-60 minutes.
Introduction
A rich, classic Greek Moussaka layered with fried potatoes, flavorful seasoned minced lamb, tender aubergines, and a thick, creamy cheese sauce topping.
Step 1
Slice the aubergines into 1 cm thick rounds. Place them in a bowl, cover with water, add 1 tbsp of salt, and let them soak for 20 minutes to draw out bitterness.
Step 2
Peel the potatoes and cut them into 1 cm thick slices.
Step 3
Heat 2 tbsp of olive oil in a pan, add the chopped onion, and sauté until translucent. Add the minced lamb and cook until browned, breaking up any clumps with a spoon.
Step 4
Stir in the chopped tomatoes, dry white wine, cinnamon, and a big pinch of sugar. Season with salt and pepper, mix in the chopped parsley, bring to a boil, and simmer for 10 minutes.
Step 5
Remove the aubergine slices from the water and pat them thoroughly dry using kitchen paper.
Ingredients List
Important Notes
Soaking aubergines in salted water is essential to extract bitter juices and minimize the amount of oil they absorb during frying.
Adding breadcrumbs to the cooled meat mixture keeps the moussaka firm and prevents it from turning soggy when sliced.
Always whisk the topping mixture continuously while bringing it to a boil to prevent lumps from forming.
Letting the baked moussaka rest for at least 10 minutes helps the layers set, making it much easier to cut into clean slices.
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