Greek Moussaka Recipe (Print Version)
# Ingredients:
→ Beef Layer
01 -
1.6lb / 750g ground beef (preferably fairly lean)
02 -
1 cup tomato passata
03 -
1 cup beef stock
04 -
1/2 cup dry red wine
05 -
1/4 cup finely diced fresh parsley, plus extra to serve
06 -
2 heaped tablespoons tomato paste
07 -
1 tablespoon finely diced fresh thyme leaves
08 -
1 large white onion, finely diced
09 -
2 cloves of garlic, finely diced
10 -
2 small or 1 large bay leaf
11 -
3/4 teaspoon salt
12 -
1/2 teaspoon sugar
13 -
1/2 teaspoon cinnamon
14 -
1/4 teaspoon black pepper
15 -
1 tablespoon olive oil
→ Béchamel Sauce
16 -
4oz / 120g unsalted butter
17 -
4oz / 120g plain flour
18 -
4 cups / 1 litre milk, at room temp
19 -
1 cup freshly grated Pecorino Romano
20 -
2 egg yolks
21 -
1/2 teaspoon salt
22 -
1/2 small nutmeg, grated
23 -
1/4 teaspoon white pepper
→ Vegetable Layers
24 -
2lb / 1kg eggplants, sliced 1/3-inch thick
25 -
1.6lb / 750g baking potatoes, peeled & sliced 1/4-inch thick
26 -
1lb / 500g zucchini, sliced into 1/3-inch strips
27 -
2 cups vegetable or olive oil for frying
# Instructions:
01 -
Heat olive oil in a large pan over medium heat. Cook onion until softened, add garlic, then brown beef. Add tomato paste, wine, passata, stock, and seasonings. Simmer for 30 minutes until thickened.
02 -
Layer eggplant, zucchini, and potato slices between paper towels. Sprinkle with salt to draw out moisture. Heat oil to 150C/300F and fry potatoes until golden and tender. Increase temperature to 170C/340F for zucchini and eggplant. Drain on paper towels.
03 -
Melt butter, stir in flour to make a paste. Gradually whisk in milk until thick. Add seasonings, remove from heat, stir in cheese and egg yolks. Take 1/2 cup sauce and mix into beef.
04 -
Layer in baking dish: potatoes, zucchini, half the eggplant, beef mixture, remaining eggplant, then béchamel sauce. Top with extra pecorino.
05 -
Bake at 180C/350F for 35-45 minutes until golden. Let rest 15 minutes before serving.
# Notes:
01 -
Vegetables can be baked instead of fried at 200C/390F
02 -
Can be prepared ahead and refrigerated overnight before baking
03 -
Keeps in fridge for 3-4 days or can be frozen for up to a month
04 -
Use olive oil for more flavor or vegetable oil for neutral taste