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Mostly Moussaka

A Greek classic!


The music is from the album Quiet Talks

This is an iconic Greek dish. It's a lot of work, and you'd want it on a special occasion, but by god it's worth it! Rich, unctuous and very tasty


I would not be suggesting this is authentic - too many angry Greeks if I did! However, this version was given to me by a Greek acquaintance, and it was a family recipe. There are several differences: the breadcrumbs, the order of the layers, but mainly it's the courgettes. However, that is what their family did, and I think the courgettes make a really tasty addition.

 

INGREDIENTS

3 medium-sized potatoes

2 decent aubergines (are there indecent ones - outside emojis..?)

250g lamb mince - or pork mince - or a mix. Or quoin, I suppose - :-(

a big courgette

an onion

red wine

tinned tomatoes

tomato purée

cinnamon

ground cloves

thyme

basil

parsley

breadcrumbs

cayenne

onion salt or onion powder

Béchamel*

3 eggs

100g kefalotyri cheese - Parmesan would be ok, or pecorino, or if you have something similar

50g flour

50g butter

500ml milk

nutmeg

 

Watch the video


METHOD

  • Pre-heat the oven to 180ºC

  • Cut the potatoes, aubergines and courgette into thick slices - about a half cm

  • BTW - there's no need to salt/soak modern aubergines: most of them now have that bitterness grown out of them

  • In separate batches, fry the potato, aubergine and courgette slices in a couple of cm of olive oil - enough to cover them

  • When they're browned, drain them on kitchen paper and set aside

  • Finely chop the onion

  • Heat olive oil in a pan and add the onion

  • When they're soft - after about 10 minutes - add the mince and stir it through

  • When it's browned, add the cinnamon and the ground cloves

  • Cook it for about 5 minutes

  • Add the tomato purée, the chopped basil and parsley

  • Add some salt and a good dusting of thyme

  • Stir!

  • Add the tinned tomatoes, use the wine - about a glass - to clean out the tin, and add to the pan

  • Stir it through

  • Cook slowly for about 40 minutes

Béchamel

  • Meanwhile... make the Béchamel *there is a recipe on the site but for moussaka we're adding things, so...

  • Heat the milk in a pan

  • Melt the butter, add the flour and whisk into a roux: that's just like a thick paste

  • Add the roux to the milk and whisk. And whisk. And whisk. Until it thickens up - could be around 5 minutes

  • Separate the egg yolks and whisk

  • Add a spoonful of the Béchamel to the eggs; it will stop them scrambling

  • Add the grated cheese and take the pan off the heat

  • Add the eggs and stir it all together

  • Add salt, nutmeg and pepper

Breadcrumbs

  • Add the onion powder, nutmeg and cayenne and stir it all through to spice up the breadcrumbs

Assemble!!

  • Oil the baking tray

  • A layer of:

  • Breadcrumbs

  • Potatoes

  • Courgettes

  • Aubergines

  • Meat sauce (I did 2 layers here - to get the full flavour)

  • Béchamel

  • Breadcrumbs

  • In the oven for 40 minutes

The music is from the album Quiet Talks


#dinnertime #dinner #moussaka #greek #aubergines

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