Greek Moussaka
Easy and healthy Greek moussaka recipe (béchamel sauce optional)
Ingredients
- 2.5 kg potatoes
- 800 g minced beef lean
- 1 pcs pepper sweet pointed
- 4 pcs tomatoes large, or a tin of chopped tomatoes
- 2 pcs onion large
- 2 pcs aubergine large
- 2 pcs courgette
- 6 cloves garlic
- 1 tsp spices (dried oregano, thyme, ground black pepper, freshly ground nutmeg) each
- 1 tbsp rock/sea salt
For the Béchamel Sauce
- 1 l milk full fat
- 100 g butter
- 100 g plain flour
- 100 g Parmesan cheese grated
- 2 pcs egg yolk for colour
- 1 tsp nutmeg freshly ground
- 1 tsp white pepper ground
- ½ tsp rock/sea salt
Instructions
How to Make Greek Moussaka
- Preheat the oven (180°C/350°F/gas mark 4)
- Place the mince in a large pan over medium heat, add a large glass of wine, the finely chopped onions, pepper and tomatoes and stir. Cook it for about ten minutes, stirring occasionally.
- When it is nearly ready, add the chopped garlic. I always cut garlic with a ceramic knife because stainless steel can oxidise it.
- Add the spices and stir for 3-5 minutes, then turn the heat off.
- For the veggies, you have three options: fry them in oil (they will absorb it like a sponge!), bake them in the oven for 15-20 minutes, or use them raw.
- Regardless of your chosen method, cut the potatoes, aubergines and courgettes in no thicker than one cm slices. Soak the potatoes in cold water for a few minutes (to get rid of the excess starch)
- In a large baking tray, start with a layer of potatoes (sprinkle a little salt and dried oregano). Continue with a layer of aubergines and courgette (slightly salted).
- The next layer is the prepared meat (add half of the béchamel sauce and mix well if you decided to go for it).
- Continue with another layer of courgette, aubergines and potatoes, slightly salted.
- Sprinkle a little dried oregano over this last layer of potatoes.
- To avoid burning the potatoes, I usually spread a couple of tomato sauce spoonfuls over the last layer before baking it. If you made your béchamel sauce, lay the remains of it evenly over the entire surface.
- Bake for 50-55 minutes.
- Just before the time is up, grate some hard cheese on top and bake the moussaka for another 2-3 minutes or until the cheese starts bubbling.
How to Make the Béchamel Sauce
- Warm the milk in a pan over medium heat. The milk should not boil, but it has to be quite hot.
- In another saucepan, melt the butter without boiling it, over low heat.
- Remove the pan from the heat and pour the flour while whisking vigorously with a stainless-steel whisker. It might look lumpy at first, but continue mixing and the lumps should dissolve.
- Return the pan to low heat, and add the hot milk gradually, whisking continuously.
- Add the spices (salt, ground white pepper, grated nutmeg) and stir continuously for about five minutes or until it starts bubbling.
- Remove from the heat to add the egg yolks one at a time, mixing well. Return to the heat for another minute, stirring continuously.
- Add the cheese and whisk for another minute or two, then turn the heat off.
Notes
The béchamel should have a soft, creamy consistency, similar to the crème fraîche, and a light yellow colour. The sauce might get a crust as it cools down; cover the pan with cling film to prevent this.
Let the moussaka cool before you cut it; otherwise, the non-béchamel version can be
a bit challenging to place on a plate in one piece (it will not be as glued). Moussaka goes well served with a Greek salad or a simple salad and pitta bread. Enjoy
with a glass of chilled Retsina, my favourite Greek wine! When it is completely cooled, moussaka can be kept in the fridge for up to three days and reheated in the oven before use or frozen for up to 2-3 months. For a vegetarian version, mushrooms are a great substitute for minced beef. Bon appetite!
a bit challenging to place on a plate in one piece (it will not be as glued). Moussaka goes well served with a Greek salad or a simple salad and pitta bread. Enjoy
with a glass of chilled Retsina, my favourite Greek wine! When it is completely cooled, moussaka can be kept in the fridge for up to three days and reheated in the oven before use or frozen for up to 2-3 months. For a vegetarian version, mushrooms are a great substitute for minced beef. Bon appetite!