Moussaka

My advice is not to attempt to make this dish in one hit because by the time you have finished, you will be too buggered to eat it. Without exaggeration, this is a mammoth undertaking, to be made only for a loved one as anyone else would not be worthy of the effort. If you decide your up for the challenge (and it will be worth your while), make it in your biggest baking dish so you can hopefully take the rest of the week off.
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🏛 Moussaka 🏛
Votes: 1
Rating: 4
You:
Rate this recipe!
Course Main Dish
Cuisine Greek, Lamb
Prep Time 2 hours +
Cook Time 1 hour
Servings
people
Ingredients
For The White Sauce
Course Main Dish
Cuisine Greek, Lamb
Prep Time 2 hours +
Cook Time 1 hour
Servings
people
Ingredients
For The White Sauce
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
For The Meat Sauce
  1. Gently sauté the diced onion and garlic for 5 minutes in a tbs of olive oil. Ramp up the heat and gradually add the meat. Brown for a few minutes while breaking the clumps with a fork.  Add the diced tomato, tomato paste, parsley, all spice and seasonings.
  2. Turn down to a gentle simmer and cook for half an hour. You may need to add a little water to the mix during the cooking ( ¼ to ½ cup), but don’t overdo as the mixture needs to be reasonably dry (not a sloppy pasta sauce).  Set the meat aside while you prepare the vegetables
For The Moussaka
  1. Slice the eggplant into ½ cm discs. Heat a non-stick pan to very hot (if the pan is hot, the eggplant will require less oil) and add 1 or 2 tbs of olive oil. Cook the eggplant until golden (3 or 4 minutes), turn them over and continue to cook until browned. Repeat until you have enough eggplant to cover the dish twice. Set aside.
  2. Peel and thinly slice the potato. Arrange on a large plate, cover with cling film and microwave until ¾ cooked (approximately 3 minutes depending on your microwave). Repeat until you have enough potato to cover the dish twice. It usually takes me 3 or 4 dinner plates. Set aside.
To Assemble The Moussaka
  1. Start with a layer of eggplant, then a layer of potato, followed by a layer of sliced tomato. Now evenly spread the meat sauce.
  2. On the meat, add another layer of sliced tomato, then potato and lastly another layer of eggplant.
  3. Pour over the white sauce, sprinkle with a little nutmeg and cover with foil.
  4. Bake for ½ an hour, remove the foil and continue to cook for approximately ½ an hour or until golden brown. Divide into portions and serve with pennysmenu Greek Salad and some Mixed Leaf Salad.
To Make The White Sauce
  1. Make a roux. Melt the butter over a gentle heat, add the flour and stir for a minute or two to cook out the raw flour taste. Gradually add the milk stirring constantly until it thickens. You may need to add a little extra milk to make a thick pouring consistency. Add the grated cheese and a dash of white pepper and stir to melt. If the sauce develops lumps during cooking, they can usually be removed with an electric beater.
Recipe Notes

I recommend that you don't attempt to portion the moussaka until the next day. Leaving the dish overnight in the refrigerator (and re heating the next day), will make it easier to divide and portion without the individual serves collapsing.

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