Description
Experience the warm, comforting flavors of the Mediterranean with this classic moussaka recipe. Layers of tender eggplant, spiced meat sauce, and creamy béchamel create a hearty dish perfect for family dinners or special occasions. Each bite offers a delightful mix of textures and flavors that will leave you craving more.
Ingredients
For the Meat Sauce:
- 2 pounds ground lamb or beef
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- Zest of 1 lemon
- 2 tablespoons lemon juice, or more to taste
- Kosher salt to taste
For the Béchamel Sauce:
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 4 cups whole milk
- 4 egg yolks
- 1/2 teaspoon ground nutmeg
For Assembly:
-
- 3 large globe eggplants
- 1/2 cup salt
- 8 cups water
- 2 to 3 Yukon Gold potatoes
- 1 cup grated mizithra, pecorino, or Parmesan cheese
- Extra virgin olive oil
Instructions
- Prepare the Meat Sauce:
Heat olive oil in a large sauté pan over medium-high heat. Add the ground meat and cook until browned, stirring occasionally. Add the onion and garlic halfway through cooking, seasoning with salt. Stir in allspice, cinnamon, black pepper, oregano, and tomato paste. Cook for 2–3 minutes, then deglaze the pan with red wine. Simmer uncovered for 20 minutes, then stir in lemon zest and juice. Adjust salt to taste and set aside. - Prepare the Eggplants:
Combine 1/2 cup salt with 8 cups of water in a large pot to create a brine. Slice the eggplants into 1/4-inch rounds, peel them partially for a striped effect, and soak in the brine for 15–20 minutes. Pat the slices dry and either grill or broil them until lightly browned. Set aside. - Prepare the Potatoes:
Peel and slice the potatoes into 1/4-inch rounds. Boil them in salted water for 5–8 minutes until tender but not fully cooked. Drain and set aside. - Make the Béchamel Sauce:
Heat the milk in a saucepan until steamy but not boiling. In a separate pan, melt butter over medium heat, then whisk in the flour to form a roux. Gradually add the warm milk while whisking constantly. Stir until thickened, then temper the egg yolks by mixing them with a ladle of hot béchamel. Add the tempered egg mixture back into the béchamel, season with nutmeg and salt, and keep warm. - Assemble the Moussaka:
Preheat the oven to 350°F. Layer the potato slices in a casserole dish. Add half the eggplant slices, followed by the meat sauce, and then the remaining eggplant slices. Sprinkle half the grated cheese on top. Pour the béchamel sauce evenly over the layers and finish with the remaining cheese. - Bake:
Bake the moussaka for 30–45 minutes, or until the top is golden brown. Let it cool for at least 15 minutes before serving.
Notes
- Brining the Eggplants: This step reduces bitterness and enhances the texture.
- Cheese Variations: If mizithra isn’t available, Parmesan or pecorino are excellent substitutes.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat in the oven to retain its texture.
- Freezing: Assemble but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean