slice of moussaka

MOUSSAKA

ByAissatou C
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Moussaka is the dish that made me fall in love with eggplants. Layers of fried eggplant, potato, and a spiced beef filling get topped with a rich, custardy béchamel and baked until golden. It takes a little time to put together, but every layer earns its place.

slice of moussaka

MOUSSAKA

Moussaka is the dish that made me fall in love with eggplants. Layers of fried eggplant, potato, and a spiced beef filling get topped with a rich, custardy béchamel and baked until golden. It takes a little time to put together, but every layer earns its place.
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Ingredients
  

MEAT MIXTURE
  • 1 lb ground beef
  • 1 tbsp tomato paste
  • ½ onion, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cinnamon
  • 1/2 tsp dry oregano
  • 1/4 tsp all spice
  • 1/4 tsp dry thyme
  • Fresh parsley, chopped
  • 125 mL vegetable stock or water
  • 1 bay leaf
VEGETABLES
  • 1 eggplant/aubergine, cut into ½-inch-thick slices
  • 1 lb Yukon gold potatoes, sliced
  • 2 zucchini, thinly sliced
  • Oil, for frying
  • Salt and pepper, to taste
BECHAMEL
  • 4½ tbsp butter
  • 4½ tbsp flour
  • 600 mL milk
  • 1 egg yolk
  • Salt, pepper, garlic, and allspice, to taste

Method
 

Make the meat mixture
  1. Cook the ground beef in olive oil until browned. Mix in the tomato paste, onion, and spices, and let it cook for 5 minutes.
  2. Mix in the blended tomato, stock or water, parsley, and bay leaf. Cover and simmer on medium-low heat for 30 minutes, or until most of the liquid has evaporated.
Prepare the vegetables
  1. Place the sliced eggplant on a tray, sprinkle with salt, and let it sit for 10 minutes to draw out moisture, then pat dry with a towel.
  2. Fry the eggplant, potatoes, and zucchini in batches (deep-fried, pan-fried, or shallow-fried) until golden brown on both sides.
  3. Season with salt and pepper.
Make the béchamel
  1. In a pot, melt the butter, then mix in the flour and let it cook for 3 minutes.
  2. Add the milk in batches, mixing until it thickens.
  3. Whisk in the egg yolk and mix until the sauce is thick, like a cheese sauce or custard.
  4. Season to taste.
Assemble and bake
  1. Preheat the oven to 350°F/180°C.
  2. Cover the bottom of a 9×13 in (22×33 cm) pan with a thin layer of béchamel, then layer the eggplants, followed by the potato.
  3. Sprinkle with cheese, spread the meat mixture evenly on top, then layer the zucchinis.
  4. Cover the surface with the remaining béchamel and bake for 40 minutes, or until the surface is golden brown.
  5. Let it cool before cutting in.

Notes

I like to serve slices of Moussaka with rice for a meal that’s on the heavier side.

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