Outrageously Delicious Greek Moussaka
2 hrs 20 min8
A layered Greek casserole of spiced ground beef, fried eggplant, zucchini and potato, topped with a thick béchamel sauce and baked until golden.
| prepPreheat oven to 350°F / 180°C | |||||||||||
| 1 tbsp olive oil | Fry onion until soft & golden, add garlic | Add beef, brown completely, breaking up | Stir in tomato paste, fry 2 min | Pour in wine, deglaze, add passata & stock | Add parsley, thyme, bay, cinnamon, salt, sugar, pepper | Simmer 30 min until thick | Whisk in egg yolks, stir 1/2 cup into beef sauce | Spread beef sauce, top with remaining eggplant | Top with béchamel, sprinkle Pecorino | Bake 350°F / 180°C, 35–45 min until golden | Rest 15 min, serve with fresh parsley |
| 1 large white onion, finely diced | |||||||||||
| 2 cloves garlic, finely diced | |||||||||||
| 750 g ground beef (preferably lean) | |||||||||||
| 2 heaped tbsp tomato paste | |||||||||||
| 120 ml dry red wine | |||||||||||
| 240 ml tomato passata | |||||||||||
| 240 ml beef stock | |||||||||||
| 1/4 cup fresh parsley, finely diced, plus extra to serve | |||||||||||
| 1 tbsp fresh thyme leaves, finely diced | |||||||||||
| 2 small or 1 large bay leaf | |||||||||||
| 3/4 tsp salt, or to taste | |||||||||||
| 1/2 tsp sugar | |||||||||||
| 1/2 tsp cinnamon | |||||||||||
| 1/4 tsp black pepper, or to taste | |||||||||||
| 120 g unsalted butter | Melt butter, stir in flour to form roux | Gradually whisk in milk until thick | Stir in salt, white pepper & nutmeg, simmer if needed | Stir in Pecorino until lump-free | |||||||
| 120 g plain flour | |||||||||||
| 1 litre milk, at room temperature | |||||||||||
| 1/2 tsp salt, or to taste | |||||||||||
| 1/2 small nutmeg, grated (or 1/4 tsp ground nutmeg) | |||||||||||
| 1/4 tsp white pepper | |||||||||||
| 80 g freshly grated Pecorino Romano, plus extra to serve | |||||||||||
| 2 egg yolks | |||||||||||
| 480 ml vegetable or olive oil, or enough to cover veg in the pan | Salt eggplant, press between paper towels with zucchini & potato | Fry potato, zucchini then eggplant in batches, drain | Layer potatoes, sprinkle parsley, Pecorino, salt & pepper | Layer zucchini, sprinkle parsley, Pecorino, salt & pepper | Layer half eggplant, sprinkle salt & pepper | ||||||
| 750 g baking potatoes (approx 2 large), peeled & sliced 1/4" thick | |||||||||||
| 500 g zucchini/courgettes (approx 2 medium), sliced 1/3" thick | |||||||||||
| 1 kg eggplants/aubergine (approx 4 smallish), sliced 1/3" thick | |||||||||||
| salt & pepper, as needed | |||||||||||
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