Parent Category: Living in Crete - Brits in Crete
Moussaka (μουσακάς) is a casserole favoured by Brits, Irish and other ex-pats while on holiday or residing in Greece. It is made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant (aubergine) version is the traditional rendition, however you can also layer in potatoes, zucchini (courgettes), or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes. While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.
Prep Time: 2 hoursCook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- 3-4 eggplants, thinly sliced
- 450 grams potatoes, thinly sliced
- 600 grams ground beef (or lamb)
- 2 large onions, finely diced
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/4 cup chopped fresh parsley
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. oregano
- 1 tin of chopped tomatoes
- 2 tbsp. tomato paste
- Salt and pepper to taste
- 2 cups plain breadcrumbs
- 500ml milk
- 60g butter
- 60g plain flour
- 50g kefalotyri, grated
- 2 eggs, beaten
- Good pinch of Nutmeg
Prep the Vegetables:
- Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.
- Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.
- Preheat the oven to 180 C.
- Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.
- Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.
- When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:
- In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, cumin, oregano, parsley, tomato paste, chopped tomatoes. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper. If your Meat filling is a bit to sloppy you can add a small handfull of breadcrumbs now to make it more solid.
Make the Béchamel Sauce:
- Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
- Add warmed milk to mixture in a steady stream, whisking continuously.
- Simmer over low heat until it thickens a bit but does not boil.
- Remove from heat, and stir in beaten egg yolks, pinch of nutmeg and some of the grated cheese. Return to heat and stir until sauce thickens.
Assemble the Moussaka:
- Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1 cm space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.
- Add meat sauce on top of eggplant layer. Top with another layer of eggplant slices.
- Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake at 180 C oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving
Moussaka (μουσακάς) casserole as made famous by the legendary Greek chef, Nicholas Tselementes.
Enjoy your Moussaka meal (Καλή όρεξη)