Classic Moussaka (The Best)

Classic Moussaka (The Best)

  • Preparation 30 min
  • Cooking 1 h 15 min
  • Servings 1
  • Makes 8 servings
  • Sans noix

Categories

Ingredients

  • Vegetables

    • 1 ¾ lb (800 g) white potatoes, peeled and cut into 1/8-inch (3 mm) slices on a mandoline (about 4 medium potatoes)
    • 6 tbsp (90 ml) olive oil
    • 2 medium eggplants, cut into ½-inch (1 cm)
    • 2 garlic cloves, chopped
    • 1 ½ tsp dried oregano
  • Meat Filling

    • 1 ½ lb (675 g) ground lamb or medium-lean ground beef
    • 1 tbsp (15 ml) olive oil
    • ¼ tsp ground cinnamon
    • 1 pinch cayenne pepper
    • 2 onions, chopped
    • 2 garlic cloves, chopped
    • 1 tbsp (15 ml) tomato paste
    • 2 tsp sweet paprika
    • ½ cup (125 ml) dry white wine
    • 1 can (28 oz/796 ml) whole plum tomatoes
  • Béchamel

    • 6 tbsp (85 g) butter
    • ½ cup (75 g) unbleached all-purpose flour
    • 2 ½ cups (625 ml) milk
    • 1/8 tsp ground nutmeg
    • ½ cup (35 g) fresh Pecorino cheese, grated
    • 2 egg yolks

Preparation

  • Vegetables

  • Meat Filling

  • Béchamel

Note from Ricardo

You can assemble the moussaka the night before you plan to bake it. In this case, add 10 to 15 minutes to the cooking time indicated in step 8.

Personal Note