A recipe from Gemo

Greek Moussaka

Name: Greek Moussaka
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Yield: 8 servings
Ingredients: 3 pc Eggplant (large; sliced lengthwise); 3 pc Potato (medium; peeled and sliced); 2 tsp Salt (divided, plus more for salting eggplant); 5 tbsp Olive Oil (divided); 1 pc Onion (finely chopped); 3 clove Garlic (minced); 750 g Ground Beef (or half beef and half lamb); 2 tbsp Tomato Paste; 400 g Canned Tomatoes (Diced) (or grated ripe tomatoes); 120 ml Dry Red Wine (optional but traditional); 150 ml Beef Stock (hot; bouillon works); 1 tsp Cinnamon (Ground); 0.25 tsp Allspice (ground); 1 tsp Dried Oregano; 0.5 tsp Black Pepper (freshly ground); 0.5 bunch Parsley (chopped); 3 tbsp Breadcrumbs (divided); 70 g Butter (for bechamel); 70 g Flour (all-purpose); 750 ml Milk (warm); 2 pc Egg (lightly beaten); 0.25 tsp Nutmeg (freshly grated if possible); 80 g Cheese (Parmesan) (or kefalotyri/kefalograviera if available)

გემო (ოფიციალური გვერდი)Chef

140 minMedium8 servings

A classic Greek baked main with roasted eggplant and potatoes, cinnamon-scented beef tomato sauce, and a creamy bechamel topping baked until golden and sliceable.

Method

01
Slice the eggplants lengthwise into 0.5-1 cm slabs and slice the potatoes into thin rounds. Salt the eggplant lightly and leave it in a colander for 20 minutes. Pat dry, then heat the oven to 220 C. Toss the eggplant slabs and potato rounds separately with 3 tablespoons olive oil and a little salt.
⏱ 20 min
02
Arrange the potato rounds and lengthwise eggplant slabs on lined trays in single layers. Roast at 220 C until softened and lightly golden, about 20 minutes for eggplant and 25 minutes for potatoes, turning once if needed. Lower the oven to 190 C.
⏱ 25 min
03
While the vegetables roast, warm 2 tablespoons olive oil in a wide pan over medium heat. Cook the onion for 5 minutes, then add the garlic and ground beef. Cook, breaking up the meat, until no pink remains and the moisture starts to evaporate.
⏱ 10 min
04
Stir in the tomato paste, cinnamon, allspice, oregano, black pepper, and 1 teaspoon salt. Add the diced tomatoes, red wine, and hot beef stock. Simmer uncovered until thick and spoonable, 25-30 minutes, then stir in the parsley and 1 tablespoon breadcrumbs.
⏱ 30 min
05
Make the bechamel: melt the 70 g butter in a saucepan over medium heat, whisk in the 70 g flour, and cook for 1-2 minutes without browning. Gradually whisk in the 750 ml warm milk and cook until smooth and thick enough to coat a spoon.
⏱ 10 min
06
Remove the bechamel from the heat. Whisk in the nutmeg, half the cheese, and a pinch of salt. Whisk a spoonful of hot sauce into the 2 beaten eggs, then whisk the tempered eggs back into the bechamel.
07
Sprinkle 1 tablespoon breadcrumbs in a deep baking dish. Layer in the potato rounds, then half the lengthwise eggplant slabs, spread over the meat sauce, and cover with the remaining eggplant slabs.
08
Pour the bechamel evenly over the top, spreading it to the edges. Sprinkle with the remaining cheese and breadcrumbs. Bake at 190 C until the top is golden and the filling bubbles at the edges, 35-40 minutes.
⏱ 40 min
09
Rest the moussaka for at least 20 minutes before cutting so the layers set into clean squares. Serve warm or at room temperature.
⏱ 20 min