Servings: 6 - 8
Cooking Time: ~2 hours
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Note: Carbs are from tomato and tomato paste. Feel free to lower the amount of each or add more beef to balance it.
Moussaka is a Middle Eastern dish, the main ingredients of which are Eggplant, and Beef. The meat sauce isn’t too far removed from a fairly typical Bolognese, but its unique range of spices really bring it into its own. I originally read about it on Rebel with a Spatula, and it isn’t particularly clear, so it’s very difficult to say how long it would take if executed efficiently.
There are three core elements to the Moussaka,
They all need to be prepared individually and pulled together before baking.
Finely dice the brown onion, and set aside. Peel the eggplant and zucchini, and set that aside too.
Cut these into 1.5cm slices, and salt thoroughly. Set aside in a colander for future convenience.
Bring a large pan to a low heat, and melt about two tablespoons of butter. Place the onion in and mix vigorously to coat it in the butter.
If you have the time, keep it on a very low heat, and it will slowly start to brown. This photo is at about 20 minutes in.
And eventually it will go a beautiful brown color. When it does, add the garlic in, and allow it to slowly cook for another ~10 minutes.
Then, add the 500g Ground Beef in, mix very thoroughly to ensure the Garlic and Onion are through the Beef, and allow it to cook through on the same low heat.
After there’s no pink left in the Beef, add the diced tomatoes and tomato paste, and bring it to heat. Next, add cinnamon, allspice, oregano, tomato, tomato paste, wine, salt and pepper pepper, keep it on a low heat and allow it to gently simmer.
The salted vegetables need to be washed, so rinse them under cold water, which is a breeze if you’ve already got them in a colander.
Add a little oil to a pan and bring it to a medium heat, lightly fry the Eggplant and Zucchini on both sides, then start to layer in an oven safe dish.
Using the meat sauce and vegetables, make two to three layers of each.
Melt the butter in small pot, add in the Parmesan cheese. Stir thoroughly so the cheese melts well. When you’re satisfied with how melted it is, add in the cream and nutmeg, and keep on stirring until it’s nice and smooth. Take it off the heat and allow it to cool considerably.
While it’s cooling, whisk two eggs together. After it’s at a temperature where you could stick a finger in without pain, mix the eggs through the butter, cheese, and cream.
Pour this over the top of your last layer.
Heat your oven to 180º C and place the dish in on the top shelf. It will take about half an hour for the top to crust up nicely, but really, it’s best to check it every 10 to 15 minutes to make sure. It should look like this when ready
It needs to cool considerably before serving, and it’s about the same temperature of a volcano inside.
If you decide you can’t wait to eat, this is how it will look.
And if you have great patience, you will be aesthetically rewarded.
This is easily one of the most delicious things I’ve ever eaten. Between a friend and I, it didn’t last more than about 30 hours. If you try cooking anything, make it this.