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Outrageously Delicious Greek Moussaka

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A rich and comforting Greek moussaka layered with tender potatoes, zucchini, eggplant, aromatic beef sauce, and creamy pecorino béchamel. Baked until beautifully golden, it makes an impressive and satisfying main course.

Ingredients

  • 1 tbsp Olive Oil
  • 1 large White Onion, finely diced
  • 2 cloves of Garlic, finely diced
  • 1.6lb / 750g Ground/Minced Beef, preferably fairly lean
  • 2 heaped tbsp Tomato Paste (Tomato Puree in UK)
  • 1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
  • 1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
  • 1 cup / 240ml Beef Stock
  • 1/4 cup finely diced Fresh Parsley, plus extra to serve
  • 1 tbsp finely diced Fresh Thyme Leaves
  • 2 small or 1 large Bay Leaf
  • 3/4 tsp Salt, or to taste
  • 1/2 tsp Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Black Pepper, or to taste
  • 4oz / 120g Unsalted Butter
  • 4oz / 120g Plain Flour
  • 4 cups / 1litre Milk, at room temperature
  • 1/2 tsp Salt, or to taste
  • 1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
  • 1/4 tsp White Pepper
  • 1 cup / 80g freshly grated Pecorino Romano
  • 2 Egg Yolks
  • 2 cups / 480ml Vegetable or Olive Oil, or enough to cover vegetables in the pan
  • 1.6lb / 750g (approx 2 large) Baking Potatoes, peeled and sliced around 1/4 inch thick
  • 1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 inch strips
  • 2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced
  • Few pinches of Parsley & Pecorino, to sprinkle between layers
  • Salt & Pepper, as needed

Instructions

  1. Make the beef layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add the onion and fry until soft and golden. Add the garlic and fry for another minute. Add the beef and cook until completely browned, breaking it apart as it cooks. Stir in the tomato paste and fry for a couple of minutes, then pour in the wine and deglaze the pan. Add the passata, beef stock, parsley, thyme, cinnamon, salt, sugar, black pepper and bay leaf. Stir well and gently simmer for around 30 minutes, stirring occasionally, until thick.
  2. Prepare the vegetables: Lay sheets of paper towel on a flat surface and arrange the eggplant slices on top. Rub a pinch of salt over both sides, then cover with two layers of paper towel. Add the zucchini slices, another layer of paper towel, then the potato slices and a final layer of paper towel. Gently press down to remove excess moisture. Tea towels can also be used.
  3. Cook the vegetables: Heat enough oil to cover the vegetables in a suitable pan to around 150C/300F. Carefully fry the potato slices on both sides until lightly golden and fork-tender. Remove, shake off excess oil and drain on fresh paper towels. Increase the oil temperature to around 170C/340F and fry the zucchini until softened and lightly browned, followed by the eggplant. Drain everything thoroughly on paper towels to remove as much excess oil as possible.
  4. Make the béchamel sauce: Melt the butter in a suitably sized pot over medium heat. Stir in the flour to form a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Once all the milk has been added and the sauce is thick enough to comfortably coat the back of a spoon, stir in the salt, white pepper and nutmeg. Remove from the heat and stir in the pecorino until smooth, then quickly whisk in the egg yolks. Stir 1/2 cup of the finished béchamel into the beef mixture.
  5. Assemble the moussaka: Arrange a compact, overlapping layer of potato in a baking dish and season with a generous pinch of parsley, pecorino, salt and pepper. Add a layer of zucchini and season again with parsley, pecorino, salt and pepper. Add half of the eggplant and season with salt and pepper. Spread the beef mixture evenly over the vegetables, add the remaining eggplant, then spread the béchamel sauce evenly over the top.
  6. Bake and serve: Sprinkle the top with additional pecorino and bake at 180C/350F for 35-45 minutes, until golden and lightly charred in places. Leave the moussaka to rest for at least 15 minutes before slicing and serving so the layers hold their shape.

Notes

  • Dry red wine can be replaced with an equal amount of additional beef stock.
  • Drain the fried vegetables thoroughly on paper towels to prevent the finished moussaka from becoming overly oily.
  • Two pans can be used to speed up frying, or one or two types of vegetables can be baked instead.
  • Allow the baked moussaka to rest for at least 15 minutes before slicing for cleaner, more stable portions.
  • Serve with extra fresh parsley and grated pecorino if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/outrageously-delicious-greek-moussaka/