This Mediterranean favourite is all things comfort food in one hearty baked dish
Make ahead? Yes. Freeze friendly? Yes. Incredibly easy? 100%. I don't know what else to tell you to sell this dish, its just a good time all around. If you've made lasagne before, then this isn't too far off from the Italian showstopper. This dish is however a great healthy dinner recipe if you're into that. Eggplants, meat sauce and béchamel sauce. Simply, really.
Although there are various versions of which-is-the-most-authentic, this one contains all the common ingredients I've come across. The herbaceous meat sauce really packs a punch, especially when using fresh herbs over the dried stuff (although still good). I will say though that when salting your eggplants to release excess moisture, be sure not to go too crazy.The eggplant will retain all that salt - not so great.
If you try this recipe, let me know! I'm always keen on feedback on these recipes :)
Ingredients:
- 3 medium sized eggplants
- 500g minced lamb/beef
- 1 onion
- 3 cloves garlic, chopped fine
- handful thyme + oregano, chopped/tbsp dried herbs
- 1 tbsp cinnamon
- 3 bay leaves
- 1 can tinned tomatoes
- 1 tbsp tomato paste
- 1 cup vegetable stock
- 60g butter
- 60g flour
- 450g milk
- 1 egg yolk
- salt and pepper
Method:
Slice eggplants into 1cm thick slices, slightly salt each slice and set aside for 30 minutes. After 30 minutes, dab dry with a paper towel, drizzle with olive oil and broil in the oven for 20 minutes on 180C.
Make the meat sauce. Add olive oil and a chopped onion on medium heat. Sauté the onion and add finely chopped garlic. Once onions are translucent, add your minced meat and brown. Add 1tsp salt and pepper to the mince.
Once the mince is browned, add your herbs, cinnamon, bay leaves, canned tomatoes, tomato paste and vegetable stock. Place the lid on your pot and cook for 20 minutes. Reduce until the sauce is thickened.
Make your béchamel sauce. Make a roux by melting the butter in a saucepan and adding the flour, stirring constantly. Slowly add your milk and continue stirring. Once the sauce is clump-free, add a ladle of the sauce to your egg yolk and whisk quickly to avoid the yolk from cooking. Add this yolk-sauce mixture to the rest of the béchamel and mix well.
To assemble, layer eggplant and meat sauce in an ovenproof dish (about 2 layers each depending on size) and top off with the béchamel sauce.
Place in a preheated oven on 180C for 50 minutes, until the top has browned. Allow the moussaka to cool for 20 minutes before cutting into it. Enjoy!
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