Moussaka is the bomb

​Moussaka is widely considered to be THE Greek dish. It is rich and dense and complex when done correctly and pairs perfectly with a good acidic white wine to cut the bechamel. It is also a pain in the tush to make but worth the effort!

The beef filling

1lb ground beef

1/2lb ground lamb

3 cloves crushed garlic 

2 shallots

3 diced large tomatoes

1 12oz can of crushed tomatoes 

1/4 cup olive oil

1 bay leaf

2T minced basil

4T. Minced parsley

1tsp cinnamon

1/2 tsp nutmeg

1/2 tsp smoked paprika

Salt&pepper to taste

1/2 cup dry red wine

1 egg

The sauce is similar to a ragu without the mirapoix. Heat olive oil and sauté the garlic and onion until translucent. Add the meat, salt, pepper and herbs until brown. Add chopped tomatoes and simmer for 15-20 minutes. Add the crushed tomato and wine and simmer an additional hour on low until dark color achieved. Cool. Add egg when cool and whip it in.

The veggies

3 large eggplant

2 large potatoes 

Salt

1/2 olive oil

One Pat butter 

Peel and slice eggplant into 3/4 inch slices. Douse with salt and lay on paper towels for an hour to absorb moisture. Toss in olive oil and bake at 350 for 30-40 minutes until cooked though. Put parchment paper underneath to help with breakage.

Sous vide the taters if you can. Salt, butter, whole taters at 185 in vacuum sealed bag for 1 hour. Peel and slice once cooled.

Get a large baking dish (11x14 is ideal). Layer 1/2 the potatoes and eggplant. Sprinkle with olive oil. Lay down meat sauce in thick layer. Later remaining veggies on top.

The bechamel:

1/2cup butter

6-7 T. Flour

4 cups scalded milk

Salt, pepper, paprika, and nutmeg to taste

A sprinkle of parm

Heat the butter and add flour once melted to make roux. Whisking the entire time, add the milk slowly. Once incorporated, whisk until smooth. Add seasonings.

Sprinkle parm on top of veggies then pour bechamel in an even layer over the top.  Bake at 350 for 30 minutes then 400 for 10 until browning and bubbly.