Traditional Greek Moussaka
Moussaka is a traditional Greek dish made with layers of potatoes, eggplant, minced meat in tomato sauce, and a creamy, gratinéed béchamel sauce. A complete a
Moussaka is a traditional Greek dish made with layers of potatoes, eggplant, minced meat in tomato sauce, and a creamy, gratinéed béchamel sauce. A complete and family-friendly dish that will delight all palates.
Time
3 h. =
2 h. +
45 min. +
15 min.
Utensils
1 spatula 1 sauce pan 1 frying pan 1 baking dish 1 oven 2 baking trays 0 baking paper
Ingredients for 8 parts
- 2 tomatoes (200 g)
-
4 table s. butter
allergen ! - 2 g. sea salt
-
4 table s. flour
allergen ! - 4 onions (400 g)
- 6 garlics (42 g)
- 20 g. parsley
- 1 chili powder
- 0.50 tea s. ground cinnamon
-
100 ml. whole milk allergen !
- 100 ml. olive oil
- 2 g. poivre noir
- 4 potatoes (400 g)
- 0.50 white wine (0 g)
-
30 g. Parmesan allergen !
- 0.50 tea s. grounded nutmeg
- 4 eggplants (1200 g)
- 2 table s. red wine vinegar
- 2 tea s. dried oregano
-
2 egg yolks (60 g)
allergen ! - 900 g. minced beef steak 20% fat
- 1 g. white pepper
- 900 g. boneless lamb
- 2 table s. tomato juice from concentrate
-
30 g. allergen !
Steps
- Wash and cut the eggplants into slices about 1 cm thick. Place them on a baking sheet lined with parchment paper, lightly brush each eggplant slice with olive oil on both sides and sprinkle with salt. Bake at 190 °C for about 20 to 25 minutes, or until tender and lightly browned, turning halfway through cooking.
- Peel and thinly slice the potatoes. Place the slices on a baking sheet lined with parchment paper, brush with olive oil and sprinkle lightly with salt. Bake at 190 °C for about 20 minutes, until tender and starting to brown, turning halfway through cooking.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic, and sauté until softened. Add the ground lamb or beef, and cook until browned. Stir in the crushed tomatoes, tomato paste, parsley, oregano, cinnamon, cayenne pepper, red wine vinegar, and white wine. Simmer uncovered until the sauce thickens, about 30 minutes. Season with salt and pepper.
- In a saucepan, melt the butter over medium heat. Add the flour, whisking to make a roux. Gradually whisk in the hot milk, continuing to whisk to prevent lumps. Add the nutmeg, then remove from heat as soon as the sauce thickens. Stir in the cheese and egg yolks, then season with salt and pepper.
- In a large baking dish, arrange a layer of eggplant and potatoes, then spread the meat sauce on top. Repeat the layers of eggplant and meat sauce if needed. Pour the béchamel sauce over the top and smooth with a spatula.
- Bake in a preheated oven at 190 °C for about 45 minutes or until the moussaka is golden brown. Let stand for 15 minutes before serving.