Traditional Greek lamb moussaka with eggplants recipe

I’m enthusiastic about Greek meals and Mediterranean meals typically and have wished to make a traditional Greek lamb moussaka with eggplants for the longest time. Moussaka is to the Greeks what lasagne is to the Italians and the dish is steeped in historical past and custom. I’ve opted to make use of solely eggplants on this dish vs including potatoes. It’s a bit of lighter and deliciously decrease in carbs.

My Greek associates insist that potatoes must be added so I used to be somewhat nervous once I gave a pattern of this dish to certainly one of them to attempt. I used to be thrilled when she gave it the thumbs up and stated it was scrumptious.

Tips on how to make Moussaka

There are 4 4 parts to creating a traditional Greek lamb Moussaka:

1. The Meat Sauce
2. Cooking the eggplant
3. Making a thick béchamel sauce (semi-set)
4. Layering the moussaka (like a lasagne)

The meat sauce

I personally love the flavour lamb offers moussaka. It’s earthier which someway feels proper to me, however beef is usually used and can work with this recipe too.

No matter you select, cook dinner it as you’ll a standard beef mince Bolognese however be certain that it’s drier and thicker. Moussaka has distinct layers so you want to cut back the sauce sufficient in order that it doesn’t run out when lower.

I discover having 3 layers of eggplants and meat helps to carry the dish collectively despite the fact that the meat layer is kind of skinny this fashion.

One of many hallmarks of a Moussaka’s meat sauce is the inclusion of cinnamon. This unique spice performs an important position in imparting that unmistakable Moussaka flavour.

Cooking the eggplant:

There may be debate as as to if to fry or grill (or oven-bake) the eggplant slices. While frying will give the eggplant a particular flavour, I solely griddle fry or bake them. They’re a sponge for oil and frying them makes the dish unnecessarily wealthy.

Flippantly brush the slices with olive oil and season with salt and pepper.

Making a thick béchamel sauce

The crowning glory of moussaka is a thick layer of set creamy béchamel sauce. I’ve the right ratios to make this sauce set and have added one entire egg which helps with this.

The quantity of sauce on this recipe works completely in a 26cm x 18cm oven dish (or related). Ensure you don’t make this in a dish that’s too large in any other case the sauce layer won’t be thick sufficient.

Nutmeg is a vital flavour element to the bechamel including that trace of spice that compliments all the opposite flavours.

Parmesan cheese provides extra flavour and richness and I enable this to cook dinner into the béchamel sauce.

Assembling the Greek moussaka in layers

Moussaka will get assembled in layers like a lasagne. Ensure to overlap the eggplants in order that they type a strong layer.

I layered as follows: Eggplant + mince + eggplant + mince + eggplant plus mince. I divided the mince into 3 earlier than layering. You are able to do this with 2 layers of eggplant and one layer of mince in case you favor or don’t have sufficient eggplant. 

The béchamel sauce all the time goes on high in a thick layer. It would agency up and set because it cools in case you don’t bake this immediately (which is sweet).

What to Serve with Moussaka

Greek moussaka is an entire meal, however it pairs splendidly with a number of conventional facet dishes that improve the expertise:

Greek Salad: A contemporary and vibrant Greek salad with tomatoes, cucumbers, olives, feta cheese, and a brilliant dressing completely enhances the richness of moussaka.

Tzatziki: This traditional Greek yoghurt dip with cucumbers, garlic, and herbs provides a refreshing distinction to the hearty flavours of moussaka.

Pita Bread: Heat pita bread is the right accompaniment to scoop up all of the saucy bits in a scrumptious moussaka.

Freezing Moussaka

Moussaka is a superb dish for meal prepping and freezing. To freeze moussaka, put together the dish as normal however chorus from baking it. Cowl the unbaked moussaka tightly with plastic wrap and aluminium foil to forestall freezer burn. When able to serve, let it thaw within the fridge in a single day earlier than baking it within the oven till heated via.

Wine pairing with moussaka:

The moussaka paired completely with the Perdeberg Cellar THE DRY LAND COLLECTION Resolve Pinotage 2020

The Dry Land Assortment Wines are constituted of grapes of dry land vineyards, which showcase the individuality of the wines grown on this testing terroir. The wine is made in a brand new world fashion, advanced with ample fruit and construction.

The winery sourced grapes from two blocks within the Paarl space, aged 13 and 26 years, relying primarily on winter rainfall. The winemaking entails chilly maceration for 2 days, fermentation in chrome steel tanks with pump-overs for 5 days, and 18 months of maturation in French and American oak barrels, with about 30% new oak.

The ensuing Pinotage wine shows a deep purple color, with a spicy aroma, hints of contemporary cherries, and strawberry cordial. The palate provides considerable fruit, charisma, and a luscious tannin construction that may proceed to evolve in style and texture over time. 

Just a few different Greek-inspired recipes you would possibly like:

Greek lamb souvlaki

Hen kebabs with yoghurt, paprika and lemon

Spinach and 3-cheese phyllo pie with herbs (spanakopita)

Stuffed pink peppers with mince & rice

Greek Panzanella salad

Orzo salad with roast tomatoes, feta and olives

Recipe – serves 4

Print

Traditional Greek lamb moussaka with eggplants

A traditional Greek lamb Moussaka with layers of roasted eggplant lined in velvety bechamel sauce.

• Creator: Sam Linsell
• Prep Time: 10
• Prepare dinner Time: 1 hour
• Whole Time: 1 hour 10 minutes
• Yield: 4
• Class: Meat
• Methodology: Bake
• Delicacies: Greek

Aubergine/brinjal:
2 massive aubergines/brinjal, lower into medium slices (finish bits discarded or repurposed) approx. 0.75cm or 1/3 of an inch
Olive oil for brushing

Meat sauce:
1 – 2 Tbsp olive oil
1 brown/white onion finely chopped
2 cloves garlic, minced
500gms lamb mince or beef mince (floor beef or floor lamb)
1 Tbsp tomato paste
1 1/2 tsp oregano
1 tsp cinnamon
1 tsp contemporary thyme leaves
1 massive bay leaf or 2 small
¼ cup /60ml pink wine
½ cup lamb inventory with 1 inventory dice (or beef inventory)
1 400gm tin chopped peeled tomatoes
1 ½ tsp sugar

Bechamel:
70gms butter
70gms flour
2 cups milk
¼ tsp freshly grated nutmeg
40gms Parmesan, grated
1 entire free-range egg
White pepper & salt if essential

Time your cooking so that you’re cooking the aubergines while your moussaka sauce is simmering. Prep them and preheat the oven to 200C/400F.

Brush the slices of aubergines with olive oil.

To make the sauce, warmth the olive in a non-stick pan on medium and sauté the onion for about 3 – 4 minutes till softened. Add the garlic and cook dinner for 1 minute.

Add the minced lamb and break it up into small items. Fry for about 10 minutes till it begins turning into golden brown throughout. You actually need to see this caramelization happening.

Add the tomato paste, cinnamon and herbs and cook dinner for a minute or two extra.

As soon as browned, deglaze the pan with the pink wine permitting this to evapourate. Add the inventory and cook dinner for an additional jiffy till a lot of the liquid has cooked off.

Add the tomatoes and simmer over low warmth for about 15 – 20 minutes stirring sometimes.

While your meat sauce is simmering, cook dinner your eggplant. Bake for about 15 – 20 minutes till golden brown. Alternatively, fry them on a griddle pan till golden and cooked. Put aside.

Make your bechamel sauce. Soften the butter in a small pot over medium warmth and add the flour. Stir to type a thick roux. Slowly add the milk in elements utilizing a whisk to forestall lumps from forming. Add the nutmeg, grated Parmesan, and white pepper.

As soon as all of the milk has been added, examine the seasoning, and add a bit of salt if wanted. Permit the sauce to chill to a tepid temperature earlier than including your entire egg and whisking vigorously to mix. Put aside.

When your meat sauce, bechamel and eggplant are cooked you can begin layering your moussaka. I’ve accomplished 3 x layers of eggplant and three skinny layers of meat sauce, however you may completely simply have one thicker backside layer of eggplant, topped with all of the meat, after which topped with a second layer of eggplant.

The bechamel sauce goes on high in a single thick layer.

Flip the oven right down to 180C/350F after cooking the eggplant and bake the moussaka for 30 – 40 minutes till golden brown. If essential, loosely cowl with a chunk of foil to forestall over-browning.

Permit the moussaka to relaxation for about 5 minutes earlier than serving. Use a pointy knife to slice via the layers earlier than serving it up.

Notes

You may make all of the parts forward of time for comfort

Key phrases: moussaka, Greek, traditional, conventional, lamb, eggplant

*This submit is proudly sponsored by Perdeberg Wines.

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