Moussaka

Introduction

This version uses both eggplant and potato, so it eats like a full dinner and slices more cleanly once rested. The meat sauce gets its character from oregano, cinnamon, and good beef stock rather than from a long ingredient list.

Step-by-step

Ingredients

• 2 large eggplants, about 1 kg total (2.2 lb), sliced 1/2 cm thick
• 2 tsp salt, plus more as needed
• 900 g potatoes (2 lb), sliced 2-3 mm thick
• 5-6 tbsp olive oil
• 350 g ground lamb (12 oz)
• 350 g lean ground beef (12 oz)
• 2 yellow onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp dried oregano
• 3 tbsp tomato paste
• 1 beef stock cube
• 1 tsp ground cinnamon
• 500 ml beef stock (2 cups)
• 1 can crushed tomatoes, 400 g (14 oz)
• 1/2 tsp black pepper
• 100 g butter (3.5 oz)
• 100 g plain flour (3.5 oz)
• 1 l whole milk (4 cups)
• 1/2 tsp finely grated nutmeg, optional
• 80 g Parmesan or kefalotyri (3 oz), finely grated
• 2 eggs

Method

1. Heat the oven to 220 °C / 425 °F. Lay out the eggplant slices, sprinkle over 2 tsp salt, and leave them for 15 minutes while you prep the rest.
2. Toss the potato slices with 2 tbsp olive oil and a little salt. Spread them on baking trays and bake for 15 minutes, until they are just starting to soften without taking on much color.
3. Pat the eggplant dry with kitchen paper. Arrange the slices on one or two trays, brush or toss them with 2-3 tbsp olive oil, and bake them for 15 minutes alongside the potatoes until soft and lightly golden.
4. Heat 1 tbsp olive oil in a large pot or deep skillet. Cook the onion for 4-5 minutes, add the ground lamb and beef, and brown the meat well while breaking it up.
5. Stir in the garlic, oregano, tomato paste, stock cube, and cinnamon. Cook for 1-2 minutes, until the tomato paste darkens slightly and the spices smell warm and clear.
6. Add the beef stock and crushed tomatoes, season with black pepper, and simmer for 25-30 minutes until the sauce is thick enough to sit in layers. Adjust the salt near the end.
7. Lower the oven to 200 °C / 390 °F. Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Whisk in the milk gradually, bring it to a boil, and keep whisking until the sauce is thick. Take it off the heat, stir in the nutmeg if using and half the cheese, then cool for 5 minutes before whisking in the eggs.
8. Use a large baking dish. Layer potato first, then eggplant, then meat sauce. Repeat until you have three meat-sauce layers, then finish with an even, thick layer of bechamel. Scatter over the remaining cheese.
9. Bake the moussaka for 35-40 minutes, until the top is golden and the sauce has set. Rest the dish for at least 20 minutes before slicing.

Serving note

Serve it with a Greek salad of tomatoes, cucumber, feta, red onion, and oregano. Dress it with olive oil, a little red wine vinegar, salt, and black pepper right before serving.