Printable recipe cardJamie Oliver
Greek Moussaka
Original source
Jamie Oliver on YouTubeA layered Greek-style moussaka with potatoes, aubergine, courgette, spiced minced beef and a rich Parmesan béchamel topping.
A layered Greek-style moussaka with potatoes, aubergine, courgette, spiced minced beef and a rich Parmesan béchamel topping.
Yield
24
Ingredients
21
Steps
12
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Ingredients
- 2 potatoes
- 1 onion
- olive oil
- salt
- pepper
- Thyme
- eggplant
- zucchini
- ground beef
- 1 clove garlic
- half teaspoon cinnamon
- pinch ground clove
- tomato paste
- chopped tomatoes
- butter
- flour
- milk
- freshly ground pepper
- ground nutmeg
- Parmesan cheese
- 3 egg yolks
Equipment
- 25 x 30 cm baking dish
- Large frying pan
- Saucepan
- Whisk
- Knife
- Chopping board
- Spatula
Method
- Preheat oven to 200°C and brush a 25x30 cm baking pan with olive oil.
- Thinly slice potatoes and onion, season with salt, pepper, and thyme, and spread in a layer on the bottom of the pan. Bake for 20 minutes.
- Thinly slice eggplant, season with olive oil, salt, pepper, and thyme, and bake for 20 minutes.
- Slice zucchini, season with olive oil, salt, pepper, and thyme, and bake for 20 minutes.
- In a pan, add olive oil, minced onion, and caramelize over high heat. Add minced garlic, cinnamon, and ground clove, sauté.
- Add tomato paste and ground beef, cook until browned, then add chopped tomatoes and cook until most liquid evaporates.
- Prepare béchamel sauce: melt butter, whisk in flour, then slowly add milk in batches, whisking constantly until smooth and thickened. Add pepper, nutmeg, Parmesan, and egg yolks, whisk well.
- Mix one-third of béchamel into the ground meat to create a sticky filling.
- Spread the meat mixture over the baked vegetables in the pan.
- Pour remaining béchamel sauce over the meat, smooth with a spatula, and sprinkle with grated Parmesan.
- Bake in the oven for 25-30 minutes until golden brown and bubbly.
- Allow to cool for at least 1 hour before cutting and serving.
Helpful tips
- Slice the vegetables evenly so each layer cooks at the same rate.
- Cook the meat mixture until most of the tomato liquid has evaporated to prevent a watery moussaka.
- Add the milk to the béchamel gradually while whisking to avoid lumps.
- Allow the baked moussaka to rest before slicing so the layers hold together.
Storage
Cool completely and refrigerate in a covered container for up to 3 days. Reheat individual portions until piping hot throughout. The assembled moussaka can also be frozen for up to 2 months.
