One of my favorite Greek recipes is moussaka. Gordon Ramsay’s version features fried eggplant and a rich bechamel sauce.
INGREDIENTS
For the Aubergines
- 5 large aubergines, cut into 1-inch slices
- 2 tablespoons sunflower oil, for frying
For the Bechamel Sauce
- 100 g butter
- 1 liter milk
- 500 g Greek yogurt
- 100 g plain flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
For the Ragu
- 2 kg beef mince
- 100 g onion, diced
- 100 g celery, diced
- 200 g tomato sauce
- 50 g tomato puree
- 1 cup red wine
- 2 tablespoons sunflower oil
- 3 star anise
- 2 bay leaves
- 2 cloves garlic, minced
- 1 cinnamon stick
For Assembling the Moussaka
- 1 ½ cups Parmesan cheese, grated
- 1 tablespoon extra virgin olive oil, for drizzling
Equipment Needed
- Pan
- Saucepan
- Frying pan
- Baking dish
- Oven
INSTRUCTIONS
For the Aubergines
- Heat sunflower oil in a pan and fry the aubergine slices until golden brown on both sides.
- Place them on a plate lined with paper towels to soak up any excess oil.
For the Bechamel Sauce
- In a pan, warm the milk and season with pepper and nutmeg.
- In a separate saucepan, melt the butter, then add flour, stirring continuously. Cook for about 5-6 minutes.
- Gradually add the warmed milk, stirring until the sauce thickens.
- Remove from heat, allow to cool slightly, then add the Greek yogurt and mix well.
For the Ragu
- Heat oil in a pan, then add onions, garlic, and celery. Sauté until the onions are translucent.
- Add the beef mince and cook on high heat until browned.
- Deglaze the pan with red wine, then add bay leaves, star anise, and the cinnamon stick.
- Add tomato puree and tomato sauce, season with salt and pepper, and cook on low heat for 2 hours.
For Assembling the Moussaka
- Preheat the oven to 180°C.
- Drizzle a bit of olive oil in a deep baking dish, then add a few spoons of bechamel sauce.
- Layer two layers of fried aubergine as the base, and top with a sprinkle of Parmesan.
- Pour a generous layer of ragu over the aubergine, then add more Parmesan.
- Finish with a layer of bechamel sauce, topped with Parmesan.
- Bake for 30 minutes. Once golden, remove from oven, slice, and serve.
