Greek
Moussaka
Layered eggplant, potatoes, and cinnamon-scented meat sauce baked under a creamy golden bechamel.
8 servings · 70 minutes prep · 90 minutes cook
Ingredients
Vegetables
- 3 large eggplants, sliced lengthwise 1/2 inch thick
- 1 1/2 lb Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1/3 cup avocado oil, divided
- 2 1/2 tsp kosher salt, divided
Meat Sauce
- 2 tbsp extra-virgin olive oil
- 2 lb ground lamb or beef
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 1/2 cups crushed tomatoes
- 1 cinnamon stick
- 1 bay leaf
- 1/4 tsp ground allspice
- 1 tsp dried Greek oregano
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
Bechamel
- 6 tbsp unsalted butter
- 2/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 tsp freshly grated nutmeg
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 3 large egg yolks
- 3/4 cup finely grated kefalotyri or graviera
Directions
Prepare the Vegetables
- Salt the eggplant with 1 1/2 teaspoons vegetable salt and drain in a colander for 45 minutes. Pat very dry.
- Heat the oven to {{temperature:425°F}}. Brush the Yukon Gold potatoes and eggplant with the avocado oil, season the potatoes with the remaining 1 teaspoon vegetable salt, and roast on sheet pans until browned and tender, 25-35 minutes.
Cook the Meat Sauce
- Brown the ground lamb or beef in the extra-virgin olive oil over medium-high heat, breaking it up well, 8-10 minutes. Add the yellow onion and cook until soft, about 8 minutes.
- Add the garlic and tomato paste and cook for 2 minutes. Add the dry red wine and reduce until almost dry.
- Add the tomato, cinnamon stick, bay leaf, ground allspice, dried Greek oregano, kosher salt, and black pepper. Simmer until thick, spoonable, and the meat reaches {{temperature:160°F}}, 25-30 minutes, then discard the cinnamon stick and bay leaf.
Make the Béchamel
- Melt the unsalted butter in a saucepan. Whisk in the all-purpose flour and cook for 2 minutes. Gradually whisk in the warm whole milk and simmer until thick, 6-8 minutes. Season with the nutmeg, kosher salt, and black pepper.
- Off heat, whisk the egg yolks in a bowl, temper with 1 cup hot béchamel, then whisk back into the saucepan. Stir in 1/2 cup grated kefalotyri or graviera.
Assemble, Bake, and Rest
- Reduce the oven to {{temperature:375°F}}. Layer the potatoes in a 9 by 13 inch baking dish, add half the eggplant, spread on the meat sauce, then add the remaining eggplant.
- Spread the béchamel evenly over the top and sprinkle with the remaining 1/4 cup kefalotyri or graviera. Bake until deeply golden, set, and the center reaches {{temperature:165°F}}, 45-50 minutes.
- Rest for 25 minutes before cutting.
