Moussaka Recipe

I tried my first moussaka in the summer of 2018 at a small roadside taverna in Naxos, Greece. It was heaven on a plate (not surprising as we were in full view of the Temple of Apollo) with layers of homemade, comforting potatoes, aubergines and mince topped off with an inch-thick béchamel sauce. Needless to say I bribed the taverna owner for the recipe and brought it back with me. Now this is my go-to crowdpleaser for any social occasion.

Ingredients (4 people, depending on size of the oven-proof dish)

3-4 large waxy potatoes (peeled and cut into slices)

3 aubergines (cut into 1cm slices lengthwise; ends removed)

500g beef or veal mince

1 large white onion (diced)

2 garlic cloves (minced)

1 tsp tomato paste

0.2L liquid beef stock

2 tbs dried oregano

2 bay leaves

1 tsp nutmeg

1 tsp cumin

1/2 tsp cinnamon

1 large glass red wine

100g butter

2 heaped tbs flour

0.5L milk

1 egg yolk

2 tbs grated parmesan cheese

Olive oil

Salt and pepper

Preparation (1.5 hrs)

1. Bottom layer: potatoes. Boil the potatoes in salted water until cooked through but not falling apart (about 10min). Layer the potatoes on the base of the dish.

2. Second layer: mince. In a saucepan on medium-high heat, brown off the mince, onions and garlic (5min). Add the tomato paste, oregano, bay leaves and spices. Add the red wine and let the alcohol cook off (2min). Add the beef stock and turn the heat down to medium-low. Let reduce until liquid is almost gone, stirring occasionally (30-45min). Remove the bay leaves and season with salt and pepper. Spread the mince evenly on top of the potatoes.

3. Third layer: aubergines. Preheat oven to 180C. Cut each aubergine into slices about 1cm thick. Brush each slice of aubergine both sides with olive oil and season with salt and pepper. Bake aubergines in oven until golden brown, turning once (20-25min). Layer the aubergines on top of the mince.

4. Top layer: béchamel sauce. Heat milk in a saucepan until just before boiling. In a separate pan on medium heat, melt the butter and add the flour. Stir the butter and flour together until they form a thick paste. Add the milk in stages, stirring constantly, until the sauce starts to thicken and there are no more lumps of flour. Once it reaches the right consistency add the parmesan, egg yolk (for that silky shine) and a generous pinch of nutmeg. Season with salt and pepper. Spoon the sauce over the aubergines until completely covered.

5. Bake in oven uncovered at 180C until béchamel turns golden brown (40min). Leave to cool for 20min before serving.

TIP 1: For best results leave overnight in the fridge before Step 5.

TIP 2: Add more hot milk if the béchamel is too thick, or flour if too runny.

TIP 3: For a dinner party, cook the moussaka just before your guests arrive. It will be the first thing they smell as they walk through the door!