This is my own take on moussaka, a classic Greek dish. I took what I learned from my father and my YaYa (Grandmama), and threw in an idea or two of my own. Moussaka requires a bit of time and effort, but the tantalizing results are worth it. Enjoy!Timing Hints: 45-60 minutes to prepare, 30 minutes to bake.Equipment Hints: A large frying pan, two medium saucepans, and a shallow 10-inch square ceramic baking dish.
ingredients
Casserole
Béchamel Sauce
directions
Remove the ends from the zucchini and eggplant. Cut into 1 cm-thick slices.
Heat a generous amount of olive oil in a large frying pan over medium heat. Fry the eggplant until golden on both sides, followed by zucchini then potatoes. Set the vegetables aside on paper towels to soak up excess oil.
In a separate saucepan, heat up 1 tbsp. of olive oil. Add chopped onion and crushed garlic, and sweat over moderate to low heat. When the onions turn golden brown, add the lamb along with the cinnamon, nutmeg and oregano. Don’t forget a few pinches of salt and a couple cranks of freshly ground pepper.
Stir meat frequently over moderate heat until nicely browned. Then add the tomato paste and mix well. Let it cook for few more minutes while continuing to stir.
In a shallow, 10″ square ceramic baking dish, make a layer of potatoes and sprinkle them with 1/4 of the bread crumbs and parmesan. Repeat with a layer of zucchini and a layer of eggplant, sprinkling each layer with bread crumbs and parmesan. Spread the meat mixture on top of the eggplant, followed by the final 1/4 of the bread crumbs and parmesan. Set the baking dish aside.
Now, let’s make the sauce!
Melt the butter in a saucepan over medium heat. Add the flour and cook for a minute or two, stirring constantly with a whisk. Next, gradually add the milk and cream along with the cheese, nutmeg and pinch of salt. Stir with your whisk to get all the lumps out, and continue to stir until the sauce thickens.
Remove the sauce from heat and immediately pour over meat mixture. Sprinkle the entire dish lightly with cinnamon.
Place into preheated 350F oven and bake for 30 minutes.
Cut into 4 squares and serve immediately.
Note: If you or your guests are not fans of lamb, there’s nothing wrong with substituting beef (although, I seem to recall only seeing little lambs running around and not cows last time I visited Greece). Lamb gives your moussaka that authentic Greek character.
And remember, if things go awry, do as the Greeks do; have an ouzo and smash a plate!
OPA!