Moussaka = a Greek layered casserole dish – most often made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce.
Confession: Before last week, I had never eaten Moussaka.
But I had seen it on various menus throughout the years, and was keen to give it a try. With its slices of eggplant, rich tomato meaty sauce and creamy cheesy layer…what’s not to love?
So I decided to try and make it at home.
I used my favourite bolognaise sauce as the base, just subbing lamb mince in place of beef.
And after grilling eggplant slices until they took on a bit of colour, I got to layering.
More sauce…and finally, more eggplant…
Finished with a creamy béchamel sauce – made using butter, spelt flour, milk, parmesan cheese, a sprinkle of nutmeg and an egg yolk.
Into the oven…
And what a delightful dish it turned out to be!
This was one huge moussaka, so we happily ate in three nights in a row – served alongside a simple salad.
And, as these dishes often do, the flavours seemed to get better with age.
A handy make-ahead meal too!
What about you? Have you tried moussaka?