Moussaka is a Mediterranean dish which typically contains layers of eggplant, a meat sauce and a milk based sauce. At this time of year I like to use a few different vegetables including zucchini, eggplant and potatoes. This dish takes a bit of time and effort to make but it’s worth it and can work on the meat and milk sauces while the veggies are roasting. Things start out by baking the potatoes and while they are in the oven the eggplant is salted, to extract bitterness and moisture, and the meat sauce can be made. The meat sauce is pretty simple with lamb or beef with tomatoes that’s seasoned with oregano, thyme, cinnamon, and allspice. The eggplant is added to the pan to bake and while it’s in the oven, the milk sauce can be made. The milk sauce is a bechamel sauce that’s thickened with butter and flour and further thickened with egg yolks before having cheese melted into it! The zucchini is then added to the pan to bake before topping with the meat sauce and milk sauce and baking until milk sauce has set and is golden brown on top.
Moussaka
Tender baked eggplant, potatoes, and zucchini with meat sauce and a creamy topping!
ingredients
- 1 large eggplant, sliced into 1/3 inch slices
- 2 large potatoes, sliced into 1/3 inch slices
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons oregano
- salt and pepper to taste
- 1 1/2 pounds ground beef (or lamb)
- 1 large onion, diced
- 4 cloves garlic, chopped
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 (14.5 ounce) can pureed tomatoes
- salt and pepper to taste
- 6 tablespoons butter
- 6 tablespoons flour (rice flour for gluten-free)
- 3 cups milk
- 3 egg yolks
- 1/8 teaspoon nutmeg
- salt and pepper to taste
- 1/2 cup kefalotyri (or pecorino or parmesan), grated
- 2 medium zucchini, sliced into 1/3 inch slices
directions
- Lightly salt the eggplant slices and let them sit.
- Lightly oil the bottom of an 8×13 inch baking pan, place the potatoes on the bottom in a single layer, drizzle 1/2 tablespoon olive oil on the potatoes, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, before baking in a preheated 400F/200C oven for 20 minutes.
- While the potatoes roast, cook the meat and the onion in a large pan over medium-high heat, until cooked through, before draining off any excess grease.
- Add the garlic, thyme, oregano, cinnamon, and allspice to the meat and cook until fragrant, about a minute.
- Add the tomatoes to the meat, and simmer for 3 minutes, before seasoning with salt and pepper to taste, and setting aside.
- Pat any moisture off of the eggplant slices, place them into the baking pan on top of the potatoes, drizzle 1/2 tablespoon olive oil on the eggplant, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, and bake in a preheated 400F/200C oven for 20 minutes.
- While the eggplant roasts, melt the butter in a large saucepan over medium heat and cook until the butter is frothy and just starts to turn a light brown.
- Sprinkle in the flour, and cook, stirring, until the mixture turns a light brown.
- Add the milk, bring to a simmer, and cook until the sauce thickens a bit, stirring.
- Place the egg yolks into a bowl, add 4 tablespoons of the milk sauce to the egg yolks, one at a time, before mixing them into the milk sauce, while stirring. *
- Add the nutmeg, salt and pepper to the milk sauce, before adding the cheese, letting it melt and setting it aside.
- Place the zucchini on top of the eggplant in the baking pan, drizzle 1/2 tablespoon olive oil on the zucchini, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, and bake for 20 minutes.
- Pour the meat sauce over zucchini, followed by the milk sauce and bake until the top is golden brown, about 20-30 minutes, before letting sit for 10 minutes and enjoying!
Option: Melt your favourite cheese into the milk sauce
Option: Replace the potatoes with more eggplant.
Option: Replace the zucchini with more eggplant.
This looks incredible!! I can’t wait to make it.