This is a delicious moussaka recipe that anyone can cook
Moussaka has turned into one of my favourite greek dishes ever. The first time I tried it, I have to say…I was disappointed. Granted, as I had no idea how to cook a moussaka, I’d bought it from a supermarket in my much younger days which probably didn’t help. I’d made another attempt a few years on and was equally dissatisfied – it’d filled a hole but was bland and runny.
Truth be known, it had never really appealed or been on my A list of things to either try or make myself.
It was only when I happened upon a restaurant in Rhodes a few years ago that I’d had a change of heart. I’d spotted it on the menu and figured I’d give it one more go, feeling obliged to try the local cuisine. And, boy was I blown away. It was so good that I’d asked to see the chef and, after a bit of bribing by way of Sambuca, he had given me the basics instructions as to how to cook a moussaka.
This recipe is slightly different to most of the standard moussaka recipes you’ll find on the net. It’s a great deal healthier for starters. Many people deep-fry their aubergine (eggplant) and potatoes, believing this is how to cook moussaka. However, I’m not a fan of this. I think it unnecessary. It tastes just as good without any of that.
500g lean beef mince
250g lean pork mince
3 medium size potatoes
2 ripe aubergine (eggplant)
1 garlic clove, finely chopped
1 large onion, finely chopped
500ml passata sauce
¼ cup coarsely chopped fresh continental parsley
1 bay leaf
1 cinnamon stick
4 tbsp of olive oil
1 tbsp finely chopped fresh oregano
2 tbsp tomato paste
2½ cups of milk
3 free range eggs, beaten
100g finely grated parmesan cheese
½ cup plain flour
- Start by peeling the potatoes and cut them to 5mm slices. Add to a pan of salt water and parboil for around 5 minutes or until they start to soften slightly Once the potatoes are part cooked, drain the water completely and then layer on flat in the oven proof dish
- Take aubergines and cut them into 5mm slices. Using two tablespoons of olive oil, coat on both sides, then place on a separate baking tray. Cook both sides for 14 minutes each or until golden brown and then layer on top of the potatoes you prepared earlier
- Place a large frying pan on a medium heat. Add in 2 tablespoons of olive oil and throw in the chopped onions. Cook the onions for around 5 minutes and then add in the ground beef and pork. Mix together and cook until all moisture has been absorbed and you’re left with a dry mix.
- Add in the chopped garlic, cinnamon stick, bay leaf and oregano. Cook for a further 2 minutes Add the tomato paste to the pork and beef mix and cook for a further minute before adding in the passata sauce. Simmer for 30–35 minutes, stirring occasionally until thick.
- Add in the butter. Once melted, sprinkle in the flour and then pour in the milk at regular intervals whilst stirring (don’t tip it all in at once). Whisk in the pan for around 5 minutes or until thickened. Add parmesan cheese to the sauce and stir for around 30 seconds. Take off the heat and then add in the pepper. Add two eggs to the sauce, whisk thoroughly and then pour on top of the ground meat mix that’s already in the baking tray.
- Place in oven. Bake for around 45 minutes at 180°c or until the top is puffed and golden. Leave to stand for 15 minutes before serving.