Eggplant Moussaka

Name: Eggplant Moussaka
Prep time: 30 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants (sliced into 1 cm rounds); 2 tablespoons salt; 2 tablespoons olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 500 grams ground beef; 400 grams canned tomatoes (crushed); 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon ground cinnamon; Salt and pepper to taste; 60 grams butter; 60 grams all-purpose flour; 500 ml milk (warmed); 1 egg yolk; 60 grams Parmesan cheese (grated); Salt and nutmeg to taste

105 min 8 servings Medium

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Eggplant Moussaka

A comforting classic, Eggplant Moussaka combines tender eggplant with savoury meat sauce and creamy béchamel.

Prep

30 min

Cook

60 min

Total

105 min

Servings

Difficulty

Medium

Eggplant Moussaka is a beloved dish with layers of tender eggplant, a rich meat sauce, and a creamy béchamel topping. It's a staple in Mediterranean cuisine and offers a delightful combination of flavours and textures. Traditionally, moussaka is a labour of love, requiring some prep work to achieve its signature layers. However, the result is a deeply satisfying dish that's perfect for family gatherings or special occasions.

Ingredients

Servings

For the eggplant layer

For the meat sauce

For the béchamel sauce

Instructions

Prepare the eggplants

Place eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Pro tip: Rinse and pat dry the eggplants to remove excess salt and moisture.

Cook the eggplants

Preheat the oven to 200°C (400°F). Arrange eggplant slices on a baking sheet and brush with olive oil. Bake for 20 minutes until tender.

Pro tip: Flip the eggplants halfway through baking for even cooking.

Make the meat sauce

In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft. Add ground beef and cook until browned. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes.

Pro tip: Break up the beef with a wooden spoon to prevent clumping.

Prepare the béchamel sauce

In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes. Gradually whisk in milk until smooth. Cook until thickened, then remove from heat and stir in egg yolk and Parmesan. Season with salt and nutmeg.

Pro tip: Ensure the béchamel is thick, but not too thick, as it will set further when baked.

Assemble the moussaka

Preheat oven to 180°C (350°F). In a baking dish, layer half the eggplant slices, cover with meat sauce, add remaining eggplant, and top with béchamel sauce.

Pro tip: Use a deep baking dish to accommodate all layers comfortably.

Bake the moussaka

Bake in the preheated oven for 45 minutes until the top is golden brown. Let rest for 15 minutes before serving.

Pro tip: Resting allows the layers to set, making it easier to slice.

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Tips & Tricks

<ul><li>Salt the eggplant slices before cooking to draw out moisture and reduce bitterness.</li><li>Use a mandoline for evenly sliced eggplants.</li><li>Let the moussaka rest before slicing for cleaner servings.</li><li>For a lighter version, you can bake the eggplants instead of frying.</li></ul>

Serving Suggestions

Serve Eggplant Moussaka with a fresh green salad and crusty bread for a complete meal. It pairs wonderfully with a glass of red wine, enhancing the dish's rich flavours. Moussaka can be made ahead of time and refrigerated for up to two days before baking. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven for best results.

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