Moussaka
Moussaka is a Greek layered dish featuring eggplant, potato, meat ragout, and a thick béchamel sauce. The components are prepared separately and then layered; after baking, the casserole rests to make it easier to slice.
Additional 25 min — resting and preparation
How to make it
Completed 0 of 8 steps
Bake the vegetables
Heat the oven to 220 °C. Cut the aubergines lengthways into 1 cm slices and the potatoes into 5 mm rounds. Arrange on baking trays, brush with 60 ml oil and sprinkle with 6 g salt. Bake for 20–25 minutes until tender and lightly browned, turning halfway.
Start the meat ragout
Cook the finely chopped onion in the remaining 20 ml oil for 6–7 minutes. Add minced garlic for 30 seconds, then the mince. Cook for 8–10 minutes, breaking up lumps, until the juices evaporate and the meat browns lightly.
Reduce the meat and tomato sauce
Stir in the tomato paste, wine, cinnamon, oregano and pepper. After 2 minutes, add the tomatoes and 5 g salt. Simmer uncovered for 20–25 minutes until thick; loose liquid would soak the casserole layers.
Make the béchamel
Melt the butter in a saucepan. Stir in the flour for 2 minutes, then gradually whisk in the milk until smooth after each addition. Cook over a low heat for 5–7 minutes until thick.
Add the yolks and cheese
Take the béchamel off the heat and cool slightly. Stir in most of the grated Parmesan, nutmeg and remaining 3 g salt, then the yolks. The sauce should be smooth and thick enough to form a distinct top layer.
Assemble the layers
In a dish about 23 × 33 cm, layer the potatoes, then half the aubergines. Spread over the meat ragù, cover with the remaining aubergines, then evenly spread the béchamel and sprinkle with the remaining Parmesan.
Bake the moussaka
Reduce the oven temperature to 180 °C. Bake the moussaka for 35–45 minutes until golden brown and fully heated through, at least 74 °C in the center. If the top browns too quickly, loosely cover with foil.
Let the layers set
Remove the baking dish from the oven and let it rest for 25 minutes before slicing. During this time, the thick sauce will firm up and the portions will hold their shape better. Serve without additional garnishes or sauces.
Little hint
The main reason for a watery moussaka is undercooked ragout or too wet eggplants. Do not shorten the preliminary cooking: the meat sauce must be thick and the vegetables soft before assembly.
Frequently asked questions
What should I watch out for when cooking?
The main reason for a watery moussaka is undercooked ragout or too wet eggplants. Do not shorten the preliminary cooking: the meat sauce must be thick and the vegetables soft before assembly.
How should I prepare the ingredients?
Heat the oven to 220 °C. Cut the aubergines lengthways into 1 cm slices and the potatoes into 5 mm rounds. Arrange on baking trays, brush with 60 ml oil and sprinkle with 6 g salt. Bake for 20–25 minutes until tender and lightly browned, turning halfway.
