🇬🇷🍆Moussaka
Making moussaka is such a labour of love ❤️ It’s not difficult, but it does take time — and I’ve learned to treat that time as something special. It’s my moment to slow down, tune out, and just enjoy the process. I also makes me happy knowing that others will enjoy the fruits of my labour.
There are so many different versions of moussaka out there, and it took me a very long while to master it because I kept chopping and changing! Over time, I’ve gathered little ideas and tricks from many different cooks and blended them into a version that suits me!
✨ Save this recipe for your next weekend cooking project — and tag me @freshconnection_brighton if you give it a try! I’d love to see your moussaka magic 🥰
Meat Sauce Ingredients
- 6 tbsp extra virgin olive oil (EVOO)
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 700g full-fat beef mince
- 2 x 400 g cans puréed tomatoes
- Splash of red wine
- 1 tbsp tomato paste
- ½ cup water
- ½ small carrot, grated
- 1 stick cinnamon
- 3 whole cloves
- 1 tsp Sugar
- 1/2 tbsp or oregano
- 2 bay leaves
- 2 tsp salt
- ½ tsp pepper
- ½ small bunch parsley, finely chopped
Method
- Sauté onions in about 2 tbsp olive oil over medium-high heat until translucent.
- Add garlic and sauté for 1 minute. Remove and set aside.
- Add another 2 tbsp EVOO, then the mince. Let it sear, then brown all over until juices evaporate.
Add: a splash of red wine (2–3 tbsp) after browning the beef — let it reduce
- Brown the tomato paste on the base of the pan for a few mins for extra depth.
- Stir in the puréed tomatoes, grated carrot, and onion-garlic mix.
- Add ½ cup water.
- Place cinnamon, cloves, and nutmeg in a tea strainer. Add to the pot with bay leaves, salt, pepper, and remaining 2 tbsp EVOO.
- Simmer gently for about 1 hour, until reduced and thickened.
- Remove spices and bay leaves. Stir through parsley and set aside.
Vegetable Layers Ingredients
- 4–5 extra-large potatoes (about 600 g) par boil or microwave after slicing
- 4 large eggplants (about 700 g), thickly sliced (2–3 cm)
- EVOO, for brushing
- 150–200 g feta cheese, crumbled (lactose-free if needed)
Method
tray 1 Eggplant: Slice thickly, cover with olive oil, and bake at 220°C until golden on both sides.
tray 2 Potatoes: Slice into 2 cm rounds, microwave for about 6 minutes to soften, then brush with olive oil and bake at 220°C until golden on both sides.
Béchamel Sauce Ingredients
- 1 litre full-cream milk (lactose-free if needed)
- 120 g salted butter
- 120 g plain flour, sifted
- 2 egg yolks, lightly beaten
- ¼ tsp nutmeg
- ¼ tsp pepper
- ½ tsp salt
Method
- Melt butter in a saucepan, then whisk in flour to form a roux.
- Gradually add warm milk, whisking continuously to prevent lumps.
- Cook over medium heat until thickened and just beginning to bubble.
- Stir in nutmeg, salt, and pepper.
- Remove from heat and temper the egg yolks — add a little hot sauce to the yolks, whisk, then return to the saucepan.
Assembly
- Grease a medium, deep baking dish.
- Layer cooked potatoes evenly on the base.
- Add a layer of eggplant (and zucchini)
- Sprinkle with crumbled feta.
- Spoon over the meat sauce evenly.
- Pour over the béchamel sauce immediately, spreading evenly.
- Drizzle lightly with EVOO and sprinkle with about 40 g grated saganaki or kefalograviera cheese.
Baking
- Bake at 200°C for 30–40 minutes, until golden brown on top.
- Cover any areas that brown too quickly with foil or baking paper until evenly golden.
To Serve
Allow the moussaka to rest and set for at least 1 hour before slicing
Optional: Add roasted zucchini if you like as another layer