Savoury & Style

Greek comfort food at it’s best. I’m not the biggest eggplant fan so I also add zucchini or I eliminate the eggplant all together and double the zucchini. I love the adaptability of this type of food. Add more or less of whatever components you like. Think outside the box when entertaining. A traditional casserole meal like this moussaka can also be presented as an elegant plated course.

Serves: 6-8 Prep Time: 1 hr Cook Time: 60 minutes

2 eggplants sliced lengthwise into 1/2 inch slices

2 zucchini sliced lengthwise into 1/4 inch slices

4 Yukon gold potatoes sliced unpeeled

Kosher salt

Olive oil

Preheat oven to 400 degrees.

Line 2 large sheet pans with parchment paper

Lay slices of zucchini, eggplant and potato on the pans. Lightly salt eggplant and zucchini let sit for 15 minutes . Pat dry. Brush all of the vegetables with olive oil and bake for 20-25 minutes, flipping after 10 minutes. Let cool.

Meat Sauce

1.5 -2 pounds lean ground beef.

1 onion chopped

1 carrot chopped

2 cloves garlic grated

1 can tomato paste

1/2 cup red wine

1/2 cup beef broth

1 teaspoon dry oregano

1 teaspoon kosher salt

2 sprigs fresh thyme (optional)

2 bay leaves

2 cinnamon sticks

In a large skillet brown meat until fully cooked. Remove from pan leaving the fat. Sauté the onion with the carrot and garlic on medium heat until they begin to soften. Add meat back into the pan along with the rest of the ingredients. Stir to combine. Simmer for about 20 minutes until sauce has reduced and thickened. You want a thick not watery sauce . Remove and discard thyme stem, cinnamon sticks and bay leaves.

Bechamel Sauce

1/4 cup (1/2 stick) unsalted butter

1/2 cup all purpose flour

4 cups milk

1 teaspoon kosher salt

1/4 teaspoon nutmeg

2 large egg yolks

1/2 cup grated parmesan or Kefalotiri

For the Bechamel:

In a medium sauce pan melt the butter on medium heat. Once butter has melted and starts to bubble add flour and whisk to form a paste (roux). Add half of the milk and whisk until mixture thickens. It should be pretty thick at this point. Add the remaining milk continuing to whisk until it returns to boil and thickens a bit. Remove the pot from the heat and add salt , nutmeg and stir well. Take off the heat and let cool for at least 5 minutes. Temper the egg yolks by adding a bit of the bechamel to the eggs, mix well. Whisk egg mixture and cheese into the bechamel until they are completely incorporated into the sauce.

To assemble:

Preheat oven to 350. In a greased 9 x 13 pan layer some sauce (1/2 cup), followed by half of the potatoes, then the zucchini, eggplant and all of the meat sauce. Repeat the vegetable layers and cover with the bechamel. Bake for 45-60 minutes until the top is bubbling and golden.

*All of the components of the Moussaka can be made up to 1 day in advance, keep refrigerated

*The meat sauce can be made and frozen.

*Can be baked and reheated the next day

The best first course is a surprise. Take something unexpected and make it mini. Instantly becomes chic, clever and unforgettable.

Make It Mini

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