I love most southern European cooking, and I haven’t made this dish for a while. It’s a little time consuming in preparation, many steps need to be followed. But don’t let that hold you back, because there is multi tasking involved. I
It would be a great meal to invite friends over, open a bottle of red wine and involve them into the process. I can see lots of laughter and good conversation preparing this delicious meal.
Moussaka, a Greek Casserole
Category: Main Entree
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 45 minutes
This would be a great meal to invite friends over, open a bottle of red wine and involve them into the cooking process.
Ingredients
- 1.5 lb ground Lamb (or minced beef and pork)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1½ tsp dried mint
- 1 bay leaf
- 1 cinnamon stick
- 1 tbsp plain flour
- ¾ cup red wine
- 1 lb tin chopped tomatoes
- 2 tbsp tomato purée
- 2 medium eggplants, peeled, cut into ¼ inch slices
- 1 tbsp fine sea salt, plus extra for seasoning
- 6 tbsp olive oil
- 1 lb potatoes, peeled and thinly sliced
- Ground black pepper
- For the white sauce
- ½ stick butter
- 2 tbsp plain flour
- 1 cup milk
- 3 tbsp Parmesan, finely grated
- 1 tsp finely grated nutmeg
- 1 egg, beaten
Instructions
- Preheat the oven to 400F
- In large frying pan put the minced meat mixture, onion, garlic, oregano, mint, bay leaf and cinnamon.
- Cook over a medium heat for 10 minutes, stirring occasionally with a spoon to break up the meat.
- Stir in the flour and a pinch of salt and pepper.
- Add the wine, tomatoes and tomato purée and bring to a simmer.
- Cook for about 30 minutes and stir occasionally, until the meat looks done and the sauce has thickened.
- Season to your liking.
- Place the eggplant slices on a cutting board and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
- Rinse the eggplant slices under cold running water and pat dry with paper towel.
- Heat 3 tablespoons of the oil in a large frying pan and fry the eggplant slices for 2–3 minutes on each side, adding more oil when necessary.
- Remove from the pan and set aside to drain on kitchen paper.
- Cook the potatoes in boiling water for 5 minutes, then drain in a colander.
- To make the Bechamel sauce, melt the butter in a large saucepan and stir in the flour.
- Cook for a few seconds, then gradually stir in the milk.
- Add half the Parmesan and the grated nutmeg.
- Simmer the sauce on stove top for 4–5 minutes, stirring regularly.
- Season to taste with salt and pepper.
- Remove the saucepan from the heat and allow the sauce to cool.
- When cooled, stir in the egg.
- Spoon one half of the meat sauce into a shallow ovenproof dish.
- Cover loosely with half of the potatoes and then a half of the eggplant slices, and complete layers repeat once more, and finish with the eggplant.
- Pour over the Bechamel Sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan.
- Bake for 40–45 minutes, or until bubbling and deep golden-brown
Notes
Instead of Bechamel sauce, Parmesan cheese could be used.
Nutrition information
6 to 8 Servings
Serving Size:
1 plate
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