Beef Moussaka Recipe
MINCED BEEF | TOMATO SAUCE | BECHAMEL SAUCE | CHARRED LEMON | FRIED ASPARAGUS & EGGPLANT | YOGHURT MAYO
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Ingredients
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Meat tomato filling
Eggplant & asparagus
Béchamel sauce
Yoghurt mayo & finishing
Assembly
Method
Meat tomato filling
- 1
sauté aromatics
Heat 2 tbs olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent, about 6–8 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- 2
brown beef
Increase heat to medium-high. Add the minced beef and break up with a wooden spoon. Brown the beef thoroughly, cooking off excess moisture and fat, about 6–8 minutes. If there is a lot of fat, spoon off all but about 2 tbs.
- 3
build sauce
Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Deglaze with red wine if using and let reduce for 2 minutes. Add crushed tomatoes, beef stock, ground cinnamon, oregano, bay leaf, sugar, salt and black pepper. Stir to combine.
- 4
simmer
Bring to a gentle simmer, lower heat, and cook uncovered for 20–25 minutes until thickened. Taste and adjust seasoning. Remove and discard bay leaf. Keep warm.
Eggplant & asparagus
- 5
prepare eggplant
Salt the eggplant slices lightly and let them sit on a rack or paper towels for 15 minutes to draw out bitterness. Pat dry with paper towels.
- 6
fry eggplant
Heat 150 ml neutral oil in a large frying pan over medium-high heat. Fry eggplant slices in batches until golden and softened, about 2–3 minutes per side. Drain on paper towels. Alternatively, roast at 220°C (430°F) for 20 minutes turning once with a light brush of oil for a less oily result.
- 7
- 8
Béchamel sauce
- 9
- 10
add milk
Gradually whisk in the warmed milk in three additions, whisking constantly to avoid lumps. Bring to a gentle simmer, whisking until the sauce thickens and coats the back of a spoon, about 6–8 minutes.
- 11
finish béchamel
Reduce heat to low. Stir in nutmeg, salt and pepper. Temper the egg yolks by whisking a small ladle of hot béchamel into the yolks, then whisk the warmed yolks back into the sauce. Remove from heat and stir in 50 g grated Parmesan. Taste and adjust seasoning; béchamel should be creamy and smooth.
Yoghurt mayo & finishing
- 12
make yoghurt mayo
Whisk together Greek yoghurt, mayonnaise, lemon juice, salt and pepper in a small bowl until smooth. Chill until assembly. Keep charred lemon and chopped parsley ready.
Assembly & bake
- 13
preheat oven
Preheat oven to 190°C (375°F). Butter the baking dish or lightly oil the interior.
- 14
layer
Spread a thin layer (about 1/3) of the meat tomato filling across the bottom of the prepared dish. Arrange a single layer of fried eggplant slices to cover the meat. Spoon another 1/3 of the meat sauce over the eggplant. Scatter the charred asparagus pieces evenly over the meat. Add the remaining meat sauce and top with the remaining eggplant slices if any.
- 15
top with béchamel
Pour the béchamel evenly over the assembled layers and smooth the top with a spatula. Sprinkle the remaining 30 g grated Parmesan evenly over the béchamel.
- 16
bake
Place the dish on a baking sheet and bake in the preheated oven for 30–35 minutes until the top is golden and bubbling. If you want a deeper brown top, finish under a broiler for 2–3 minutes—watch carefully to avoid burning.
- 17
