A classic Greek moussaka is made with layered eggplant, spiced meat filling and topped with a creamy béchamel sauce that will have you salivating.
1 cup butter
1 cup flour
750ml milk, room temperature
1 cup kefalotiri or parmesan, grated
1 teaspoon nutmeg
2 eggs, whisked
2 large onions, diced
3 cloves garlic, finely chopped
¼ cup olive oil
500g lamb mince
500g beef mince
½ cup white wine
1 teaspoon cinnamon
1 teaspoon cloves
2-3 bay leaves
1 x 690g jar pasta sauce
1 x 400g tin diced tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1 bunch continental parsley, chopped
Salt and pepper, to taste
1kg potatoes, sliced
1kg eggplants, sliced, salted and left to drain
½ cup olive oil
1. Melt butter in a large saucepan. Add flour and stir continuously with a wooden spoon until it bubbles and changes colour. Slowly pour in milk, continuing to stir. Add cheese and whisk until thick. Stir in the nutmeg.
2. Turn off the heat and allow to stand for a few minutes. Stir in eggs slowly then set aside.
3. Fry onions and garlic in a large pan with olive oil. Add mince and continue stirring until brown. Add wine, cinnamon, cloves and bay leaves, stirring to combine, then add the pasta sauce, tinned tomato and tomato paste.
4. Add the sugar and parsley and let simmer until cooked and the liquid has reduced. Remove the bay leaves, season if required.
5. Fry the potatoes with olive oil in a large frying pan then set aside on paper towel. Repeat with the eggplant. Begin layering eggplant and potato with a small portion of the mince.
6. Keep layering until all vegetables have been used then spread the remaining majority of the mince on top. Cover with bechamel sauce and sprinkle with extra cheese.
7. Bake in the oven at 180°C for 45 minutes or until golden brown. Rest for 30 minutes before serving.
For something extra, serve on a tomato concasse and top with crumbled feta.
Find this cuisine served at the Medusa Greek Taverna.
This recipe is featured in Flavours of Sydney 2nd Edition.