A Greek classic!
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