Description
Jamie Oliver’s Meat Moussaka is a Greek-inspired casserole made from layers of sautéed eggplant (aubergine), ground meat (usually lamb or beef) cooked with tomatoes and spices, and topped with a creamy béchamel sauce. The dish is baked until golden and bubbly, delivering a delicious balance of savory meat and creamy texture, all packed into one hearty meal.
Ingredients
For the Meat Filling:
-
- 500g ground lamb or beef
-
- 1 large onion, finely chopped
-
- 2 cloves garlic, minced
-
- 1 teaspoon ground cinnamon
-
- 1 teaspoon dried oregano
-
- 400g can chopped tomatoes
-
- 2 tablespoons tomato paste
-
- 1 tablespoon olive oil
-
- Salt and pepper to taste
For the Eggplant:
-
- 2–3 large eggplants (aubergines), sliced into rounds
-
- Olive oil for frying
-
- Salt for seasoning
For the Béchamel Sauce:
-
- 500ml (2 cups) milk
-
- 50g (1/4 cup) butter
-
- 50g (1/4 cup) plain flour
-
- A pinch of ground nutmeg
-
- 1 egg yolk
-
- 50g grated Parmesan or Kefalotyri cheese
-
- Salt and pepper to taste
Instructions
Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 20 minutes to draw out excess moisture, then rinse and pat them dry with a paper towel.
Heat some olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Drain on a paper towel to remove any excess oil. Set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the ground lamb or beef and cook until browned, breaking it up with a spoon as it cooks. Stir in the cinnamon, oregano, and tomato paste, then add the canned tomatoes. Let the mixture simmer for about 15-20 minutes, allowing the flavors to develop. Season with salt and pepper to taste.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly to avoid lumps.
Gradually whisk in the milk, stirring continuously until the sauce thickens and is smooth. Add a pinch of nutmeg, salt, and pepper. Remove from heat and stir in the egg yolk and grated cheese. Set aside.
Preheat your oven to 180°C (350°F).
In a large baking dish, layer half of the fried eggplant slices on the bottom. Spread the meat mixture evenly over the eggplant, then layer the remaining eggplant slices on top.
Pour the béchamel sauce over the top layer, spreading it evenly to cover the entire dish.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and bubbly. Allow the moussaka to rest for 10-15 minutes before serving to let the layers set.