Moussaka - Greek Aubergine Bake
A classic Greek casserole layered with tender aubergine, savoury ground meat, and topped with a creamy béchamel sauce. The hardest part about making it is actually waiting for it cool down.
Credit to Greek chef, Akis: I roasted the sliced potatoes and aubergines in the same baking dish and it makes this dish SO MUCH easier!
Ingredients
2 large potatoes, washed and thinly sliced
2 aubergines, thinly sliced
Approx 4 tbsp olive oil
Fresh thyme
Salt and black pepper
For the mince:
1-2 tbsp olive oil
1 medium red onion, diced
750g beef mince (I used 10% fat)
400g tinned tomatoes
1 vegetable stock cube
150ml hot water
100ml red wine
1 heaped tbsp tomato purée
2 tbsp dried oregano
1/2 tsp cinnamon
2 bay leaves
Salt to taste
Black pepper to taste
For the béchamel:50g butter
50g plain gluten free flour
600ml milk
Pinch of cinnamon and nutmeg
Grated Parmesan on top
2 hrs 30 mins to prepare and bake | Serves 4-5
Method
Prepare the potatoes by thinly slicing them and coating in oil, fresh thyme, salt and black pepper. Lay out in a deep rectangular baking dish, layering the sliced potatoes, and bake for 30 minutes at 180 degrees Celsius fan until the potatoes soften.
Do the same with the aubergine and layer the thin slices on top of the potatoes. Place back in the oven for half an hour, adding more oil on top and reducing the temperature if needed.
To prepare the mince, fry the finely chopped onions in some oil over a medium heat until they’ve softened (this takes about 2 minutes). Add the seasonings, stir and cook for another minute. Then add the mince and break it up with a spoon to ensure it cooks evenly. Leave this to brown fully before adding the tinned tomatoes, seasonings, stock, wine and purée. Mix everything together and cover with a lid to simmer for 20-25 minutes, until the sauce reduces and the mince is cooked through.
To prepare the bechamel, melt butter in a large saucepan over a medium heat. Once melted, add the flour and whisk until clumps form. Then slowly pour in the milk and continue whisking until the sauce thickens.
To assemble the moussaka: add the mince on top of the cooked veggies, and carefully spread the bechamel on top. Add grated Parmesan and bake at 180 degrees Celsius fan for 20 minutes.
