Today I am going to share a delicious and authentic recipe of traditional Greek Moussaka. Moussaka is to the Greeks what lasagna is to the Italians. Made with layers of eggplant with beef in a rich tomato sauce, topped with bechamel sauce, its the perfect kind of comfort food (or weekend food as I like to call it).
There seem to be a quite number of steps in the recipe but it also has a nice flow to it, so it doesn’t take a huge chunk of your time if you work coherently. Prepare the eggplant first, and while they are sweating, make the beef tomato filling. While the filling is simmering away, make the béchamel sauce. Then assemble it all and pop it in the oven to bake away!YOU WILL NEED:
- 3 small eggplants, cut across into 1/4 inch slices
- 2 tbsp olive oil
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 500g ground beef (beef mince)
- 400g tin of crushed tomatoes
- 3 tbsp tomato paste
- 1 cup beef broth/stock
- 1½ tsp sugar
- 1 tsp dried oregano
- 1 tsp red chilli flakes
- salt and pepper to taste
- 4 tbsp butter
- 5 tbsp plain flour
- 3 cups milk
- 1/4 cup grated parmesan cheese
- Salt and pepper
- 1/2 cup breadcrumbs
HOW TO MAKE:
- Sprinkle the eggplant slices with salt and place them in a large colander. Leave to sweat for 30 minutes, then pat dry with a paper towel.
- Preheat oven to 200C/390F. Lay eggplant onto a large baking tray, brush with olive oil and bake for 10 minutes or until just softened. Remove and set aside to cool.
- Heat olive oil in a skillet over medium high heat, then cook the garlic and onion for 3 minutes. Add the beef and cook, using the wooden spoon to break up the mince as you go. Add remaining ingredients and bring to a simmer, then cover, lower heat to medium low and cook for 20-30 minutes.
- Melt butter in a pan over medium heat. Add flour and cook for 1 minute, using a whisk to keep it moving.
- Add 1 cup of milk and whisk to combine. It will thicken quite quickly, then add the remaining milk. Whisk until smooth then cook for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.
- Remove from the stove and whisk in cheese.
- Add salt and pepper to taste and any other seasoning if you like.
- Place half the eggplant in the bottom of a baking dish (I used a large skillet, you can use any roasting pan or baking dish), then top with all the Filling.
- Top with remaining eggplant, then pour over the Bechamel Sauce, sprinkle with breadcrumbs and bake for 30 – 40 minutes or until golden brown.
- Allow to stand for 10 minutes before serving.