Moussaka

Moussaka

Published on 2015/09/12 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This recipe does not need an introduction…

From the movie My Big Fat Greek Wedding to almost every Greek taverna, Moussaka is one of the most famous Greek dishes!

Eggplants are the most important ingredient. Once you have prepared the beef mince and the béchamel sauce, you cut the eggplants in slices and put them on the grill.

Eggplants

Grilled-aubergine

Fry the potato slices.

Potatoes-for-the-moussaka

Making layers for the Moussaka

Cover an oven proof dish with a third of the potatoes, eggplant slices and the beef mince. Sprinkle with the kefalotiri and repeat the layers. Finally add the béchamel sauce on top and finish it up with a last sprinkling of kefalotiri.

Making-Moussaka

Bechamel-sauce-for-the-moussaka

Moussaka-ready-for-the-oven

Bubbling and golden

Bake in the oven for 50-60 minutes, until bubbling and golden. Allow the Moussaka to settle for at least 5 minutes before cutting into squares and serving, that is if you can stand to wait that long. For many the aroma is even better than the flavor of this amazing dish!

Katerinas-moussaka

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Ingredients

  • 500 gr. / 17,5 oz. beef mince
  • 1 kg. / 35 oz. potatoes peeled and sliced
  • 4 medium eggplants, cut into 1cm / ½ inch slices
  • Olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 stick cinnamon
  • 10 fresh tomatoes (pealed and chopped). If you don't have them, use 2 tins of chopped tomatoes instead
  • 1 teaspoon oregano
  • 1 cup of red wine
  • Salt and freshly ground black pepper

  • Béchamelsauce
  • 85 gr. / 3 oz. unsalted butter
  • 85 gr. / 3 oz. plain flour
  • 900 ml. / 30 fl oz. milk (from the fridge)
  • 100 gr. / 3,5 oz. kefalotiri cheese, grated
  • 2 eggs
  • ½ tsp nutmeg salt and pepper

Nutrition Info

Instructions

  1. Heat 2 spoons of olive oil in a large skillet / saucepan with a thick bottom; add the onion and when soft add the minced beef and garlic. Break up the meat with a wooden fork until it has a loose texture, add the wine and let it cook for 7 min. Stir cinnamon, chopped tomatoes, oregano, bay leaves and thyme into the meat mixture. Reduce the heat and simmer for about one hour.
  2. Meanwhile make the béchamel sauce; melt the butter in a non-stick pan and stir in the flour; take off the heat and stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55 gr. / 2 oz. of the kefalotiri cheese and season with salt and pepper.
  3. Grill the eggplants, brushing them with olive oil. Fry the potato slices in oil until lightly browned; set aside until ready to construct the Moussaka.
  4. Cover the base of an ovenproof dish (20 x 30 cm. / 9 x 13 inch) with a third of the potatoes and then the same with a third of the eggplants and a third the beef mince. Repeat the layers, sprinkle each layer with kefalotiri.
  5. The béchamel sauce should now have cooled enough to whisk in the eggs. Add the nutmeg and season with salt and pepper. Cover the last layer of the Moussaka with the béchamel sauce and sprinkle the remaining kefalotiri on top of the bechamel. Bake in a preheated oven at 180 C / 350 F for 50-60 minutes, until bubbling and golden. Allow the Moussaka to settle for at least 5 minutes before cutting into squares and serving.
  • Servings : 6
  • Ready in : 100 Minutes
  • Recipe Type :
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