Outrageously Delicious Greek Moussaka (Print Version)
# Ingredients:
→ Beef Layer
01 -
750g Ground Beef (fairly lean)
02 -
240ml Tomato Passata (pureed/strained tomatoes)
03 -
240ml Beef Stock
04 -
120ml Dry Red Wine (substitute with more beef stock as needed)
05 -
1/4 cup finely diced Fresh Parsley, plus extra for garnish
06 -
2 heaped tbsp Tomato Paste
07 -
1 tbsp finely diced Fresh Thyme Leaves
08 -
1 large White Onion, finely diced
09 -
2 cloves of Garlic, finely diced
10 -
1 large or 2 small Bay Leaves
11 -
3/4 tsp Salt, or to taste
12 -
1/2 tsp Sugar
13 -
1/2 tsp Cinnamon
14 -
1/4 tsp Black Pepper, or to taste
15 -
1 tbsp Olive Oil
→ Béchamel Sauce
16 -
120g Unsalted Butter
17 -
120g Plain Flour
18 -
1 litre Milk, at room temperature
19 -
80g freshly grated Pecorino Romano, plus extra for garnish (can substitute with Parmesan)
20 -
2 Egg Yolks
21 -
1/2 tsp Salt, or to taste
22 -
1/2 small Nutmeg, grated (or 1/4 tsp ground Nutmeg)
23 -
1/4 tsp White Pepper
→ Vegetable Layers
24 -
1kg Eggplants/Aubergines, sliced into 1/3-inch thickness
25 -
750g Baking Potatoes, peeled and sliced into 1/4-inch thickness
26 -
500g Zucchini/Courgettes, sliced into 1/3-inch strips
27 -
500ml Vegetable or Olive Oil (or enough to cover vegetables in pan)
28 -
Pinch of Parsley and Pecorino, for layering
29 -
Salt and Pepper, as needed
# Instructions:
01 -
In a large pot or pan, heat 1 tbsp olive oil over medium heat. Cook the diced onion until softened and golden, then add garlic and sauté for 1-2 additional minutes. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in tomato paste and sauté for 2 minutes. Pour in red wine, deglaze the pan, and then add tomato passata, beef stock, parsley, thyme, cinnamon, salt, sugar, black pepper, and bay leaf. Simmer gently for 30 minutes, stirring occasionally, until thick.
02 -
Arrange eggplant slices on paper towels and sprinkle with salt on each side. Cover with paper towels, layer zucchini slices on top, and repeat with a final layer for potato slices. Press down gently to absorb excess moisture. Heat oil in a pan to 150°C (300°F). Fry potato slices on both sides until golden and fork-tender, then drain on fresh paper towels. Increase oil temperature slightly to 170°C (340°F) and fry zucchini until softened and golden, followed by eggplant slices. Drain all vegetables on paper towels.
03 -
In a medium pot over medium heat, melt the butter. Add flour and stir to form a paste, then gradually whisk in the milk until smooth. Once thickened, stir in salt, white pepper, and grated nutmeg. Remove from heat and mix in grated Pecorino until smooth. Quickly whisk in egg yolks. Reserve 1/2 cup of the béchamel sauce and mix it into the beef layer.
04 -
Preheat the oven to 180°C (350°F). Arrange a layer of potatoes in a baking dish (8x12 inch), slightly overlapping. Sprinkle with parsley, Pecorino, salt, and pepper. Repeat with zucchini slices, then half the eggplant slices, seasoning each layer. Spread the beef layer evenly over the vegetables. Top with the remaining eggplant slices and finally cover with the béchamel sauce. Sprinkle Pecorino over the top.
05 -
Bake the assembled moussaka for 35-45 minutes, or until the top is golden. Allow to rest for at least 15 minutes before serving. Garnish with fresh parsley and additional grated Pecorino, as desired.
# Notes:
01 -
Allowing the moussaka to rest after baking helps it set and makes serving easier.