Tags: #Greek #meat #casserole #oven #classic Serving: 8 servings Total time: 2 hours 30 minutes
A classic layered casserole of roasted eggplant, spiced lamb-tomato ragù, and rich cheese-topped béchamel.
For the eggplant
For the potatoes
For the meat sauce
For the béchamel
For assembly
Eggplant
Potatoes 14. Peel the potatoes. 15. Slice the potatoes 5 mm thick. 16. Bring 2,000 ml water to a boil. 17. Stir 10 g salt into the boiling water. 18. Blanch the potato slices for 5 minutes. 19. Drain the potatoes. 20. Pat the potato slices dry. 21. Brush the potato slices with 10 ml olive oil.
Meat sauce 22. Dice the onion into 5 mm pieces. 23. Mince the garlic. 24. Heat 25 ml olive oil in a large skillet over medium heat. 25. Cook the onion for 5 minutes. 26. Add the garlic to the skillet. 27. Cook the garlic for 30 seconds. 28. Add the ground lamb to the skillet. 29. Break up the meat with a spoon. 30. Brown the meat for 6 minutes. 31. Spoon off excess fat. 32. Stir in the tomato paste. 33. Cook the tomato paste for 2 minutes. 34. Pour in the red wine. 35. Scrape the pan to release browned bits. 36. Reduce the wine for 2 minutes. 37. Stir in the crushed tomatoes. 38. Stir in the oregano. 39. Stir in the cinnamon. 40. Stir in the allspice. 41. Add the bay leaves. 42. Stir in the sugar. 43. Season the sauce with 8 g salt and 2 g black pepper. 44. Simmer the sauce over low heat for 25 minutes. 45. Remove the bay leaves. 46. Stir in the parsley.
Béchamel 47. Warm the milk in a saucepan until steaming. 48. Melt the butter in a separate saucepan over medium heat. 49. Whisk in the flour to form a roux. 50. Cook the roux for 3 minutes. 51. Whisk in the warm milk gradually until smooth. 52. Bring the sauce to a gentle simmer. 53. Cook the sauce for 5 minutes. 54. Remove the saucepan from the heat. 55. Whisk in 8 g salt, 1 g white pepper, and 1 g nutmeg. 56. Whisk in 60 g grated cheese. 57. Cool the sauce for 5 minutes. 58. Whisk the beaten eggs into the sauce.
Assembly and baking 59. Grease a 23 × 33 cm baking dish with 5 ml olive oil. 60. Lay the potato slices in an even layer in the dish. 61. Layer half the eggplant over the potatoes. 62. Spread all the meat sauce over the eggplant. 63. Layer the remaining eggplant over the sauce. 64. Pour the béchamel over the top. 65. Smooth the surface with a spatula. 66. Sprinkle 20 g grated cheese over the béchamel. 67. Set the dish on a rimmed baking sheet. 68. Bake for 45 minutes at 180°C. 69. Rest the moussaka for 30 minutes. 70. Slice and serve.
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