Moussaka!!

Introduction

Moussaka is, without question, my favourite dish. This recipe is the result of years of experimenting to create my ideal version.

Many moussakas can be overly oily, contain a heavy layer of potatoes, have too little béchamel or be dominated by cinnamon. My version contains neither potatoes nor cinnamon. Instead, each layer has its own distinct flavour while still working in complete harmony with the others.

The aubergines are roasted without oil, which makes this moussaka much lighter than the traditional fried version. The result is deeply flavourful and comforting without feeling excessively rich or heavy.

Serves: 8-10
Preparation time: 1 hour
Cooking time: 1 hour

Materials

For the aubergines

5 medium aubergines
Salt

For the mince meat sauce

2 tablespoons olive oil
400g minced beef
400g minced pork
150g smoked lardons
100g frozen soffritto mix
(approximately 40g carrot, 30g celery and 30g onion, finely chopped)
10g frozen chopped garlic, or 2 garlic cloves, finely chopped
2 sprigs rosemary, leaves finely chopped
2 tablespoons tomato purée
2 × 400g tins chopped tomatoes
1–2 teaspoons dried oregano
1 low-salt beef stock cube
200ml boiling water
2 tablespoons Worcestershire sauce
1 bay leaf
Salt and freshly ground black pepper, to taste

For the béchamel

100g unsalted butter
100g plain flour
1 litre whole milk, at room temperature
1 egg, at room temperature
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste

For assembling

50g Parmesan, finely grated

Method

Roast the aubergines

Preheat the oven to 200°C fan.

Trim the aubergines and slice them lengthways, aiming for approximately six slices from each aubergine.

Arrange the slices in a single layer on lined baking trays and season lightly with salt. Depending on the size of your oven, you may need to roast them in batches.

Roast for 20–25 minutes, turning them halfway through, until softened and lightly golden. Set aside.

Reduce the oven temperature to 180°C fan.

Prepare the meat sauce

Heat the olive oil in a large saucepan over a medium-high heat.

Add the lardons and cook for 4–5 minutes, until lightly golden and beginning to release their fat. Remove them from the pan and transfer to a plate lined with kitchen paper to drain.

In a separate frying pan, add the soffritto and cook for a further 5 minutes, stirring occasionally, until the vegetables have softened.

Add the garlic and cook for 1 minute, followed by the rosemary. Cook for another minute, stirring regularly.

Stir in the tomato purée and cook for 1 minute to deepen its flavour.

Return the drained lardons to the pan, then add the minced beef and pork. Break the meat apart with a wooden spoon and cook until lightly browned and no longer pink.

Add the chopped tomatoes, oregano, crumbled stock cube, boiling water, Worcestershire sauce and bay leaf. Season with black pepper and a little salt, remembering that the lardons, stock cube and Worcestershire sauce are already salty.

Bring the sauce to the boil, then reduce the heat and simmer gently, uncovered, for 50–60 minutes, stirring occasionally, until thick and rich. Remove the bay leaf and adjust the seasoning if necessary.

Make the béchamel

Melt the butter in a deep saucepan over a medium heat.

Gradually add the flour, whisking continuously until it has been completely incorporated into the butter and formed a smooth paste.

Begin adding the milk a little at a time, whisking constantly after each addition to prevent lumps. Once the mixture becomes smooth and loose, you can add the remaining milk more gradually while continuing to whisk.

Cook over a medium heat, stirring continuously, until the béchamel has thickened. It should be thick enough to fall from the whisk in a steady ribbon and briefly leave a visible line on the surface.

Remove the pan from the heat. Cover the surface loosely and allow the sauce to cool for approximately 10–15 minutes. It does not need to become completely cold, but it should no longer be piping hot.

Add the egg and whisk immediately and thoroughly so that it is evenly incorporated. Stir in the nutmeg and season with salt and black pepper.

Assemble the moussaka

Arrange the roasted aubergine slices in an even layer over the base of a large baking dish, overlapping them slightly where necessary so that there are no large gaps.

Spoon the meat sauce over the aubergines and spread it into an even layer.

Pour the béchamel over the meat sauce and carefully spread it across the entire surface.

Sprinkle the Parmesan evenly over the top.

Bake at 180°C fan for approximately 50–60 minutes, until the top is deeply golden and the béchamel is set.

Allow the moussaka to rest for at least 20–30 minutes before slicing. This helps the layers settle and makes it much easier to serve.

Discussion

Moussaka is my favourite dish, hands down. Many of us have probably eaten it in a tourist restaurant in Greece and thought it was nice, but perhaps not completely unforgettable.

Restaurant moussaka can sometimes be very oily because the aubergines are traditionally fried or roasted with a generous amount of oil. Aubergines absorb oil extremely easily. Although this can make them delicious, it can also make the finished dish feel particularly heavy.

In this recipe, I roast the aubergines without any oil, using only a little salt. They may initially look slightly dry, but trust the process. Once they are layered with the rich meat sauce and creamy béchamel, they absorb plenty of moisture and flavour.

The foundation of the meat sauce was inspired by the recipe referenced below. I added Worcestershire sauce after seeing a good friend use it in his own sauce. I tried it once and have never looked back. It adds savouriness and depth without overpowering the other ingredients.

The béchamel is made using a simple butter-and-flour roux. I do not cook the roux for very long; once the flour is fully incorporated into the butter, I begin adding the milk. I then allow the sauce to cool slightly before adding the room-temperature egg. This prevents the egg from scrambling when it touches the hot sauce.

Moussaka is a complete dish: roasted aubergine, rich meat sauce and creamy béchamel, all baked beneath a golden Parmesan crust. It also makes the house smell incredible.

Aubergine can be an acquired taste, particularly for younger or more hesitant eaters, but this may be one of the best ways to introduce it. I am completely obsessed with this recipe, so give it a go.

Enjoy!