We make moussaka once a year … usually in the summer on a rainy day as it takes a bit of time and attention. This is the fourth version on the blog and we can’t decide which one we prefer and usually alternate between this recipe by Neil Perry and this one by Tamasin Day-Lewis. Recently someone sent us a message and suggested that we try a version by Tessa Kiros from Falling Cloudberries. Tessa’s version has a layer of fried potatoes which is an excellent addition and a really thick layer of bechamel on top – yet again another excellent moussaka recipe to add to our list. We love all three but they’re all slightly different. A delicious conundrum.
You can prepare the fried vegetables and mince a few hours in advance and layer it up in the dish but don’t make the béchamel until you’re ready to bake the moussaka. You will need a large rectangular dish about 35cm long, 24 cm wide and 6 cm deep.
Wine Suggestion: If you are lucky enough to have a Xinomavro, or Agiorgitiko to hand from Greece we’d highly recommend pairing with this. We had none lying around so instead opened a wonderfully fresh old-vine blend of Garnacha Fina and Garnatxa Peluda (Grenache Noir varieties) from Terra Alta in Spain. The Edetària via Edetana Negre is so expressive and minerally with red plum and deep, earthy cherry flavours and a balsamic twist. It shows why this region should be regarded as one of the best in the world for this grape, both red and white, with it’s combination sunshine, altitude, and fresh breezes on a landscape formed by an ancient sea bed.
Moussaka – serves 8
- 2 large aubergines (about 1kg)
- light olive oil for frying
- 1 large onion, finely chopped
- 3 tbsp chopped flatleaf parsley
- 2 cloves of garlic, finely chopped
- 850g minced pork and beef
- 1 tsp ground cinnamon
- ½ tsp dried oregano
- 1 bay leaf
- 125ml white wine
- 500g tomato passata
- 500g potatoes
FOR THE BÉCHAMEL SAUCE:
- 120g butter
- 125g plain flour
- 1 litre warm milk
- freshly grated nutmeg
Slice the tops off the aubergines, then slice lengthways into 5mm thick slices. Sprinkle generously with salt and set aside in a bowl for about 30 minutes.
Heat tbsp of the oil in a wide, deep saucepan. Sauté the onion until soft and golden, then add the parsley and garlic and cook for another minute, then add the mince. Cook over a medim-high heat until beginning to brown, then add the cinnamon, oregano and bay leaf and season with salt and pepper. Keep cooking until the mince is browned, then add the wine and allow most of it to evaporate off before adding the passata. Leave to simmer for 30 minutes, uncovered, if it looks dry add a splash of water.
Meanwhile, cut the potatoes lengthways into 5mm thick slices and pat them dry with kitchen paper. Heat 4-5 tbsps of the olive oil in a large non-stick frying pan and fry the potatoes in batches over a medium heat, until golden on both sides and cooked through. Remove to a plate lined with kitchen papper and sprinkle with a little salt.
Rinse the salt from the aubergine with cold water and pat dry. Fry the aubergine slices in the same oil that you used for the potatoes. When they are golden on one side, turn the slices over and prick any hard bits with a fork. Continue cooking until they are almost collapsing, then drain on kitchen paper. You will need to add another tbsp of olive oil between each batch as the aubergines tend to suck it up.
Preheat the oven to 180C/Gas 4.
Arrange half the aubergine slices over the base of the dish, you can overlap them a little if needed. Add the potatoes in a single layer if possible, then top with half the mince, pressing down with the back of a large spoon. Add the rest of the aubergine in a layer and top with a final layer of the mince, pressing it down.
Melt the butter for the béchamel in a saucepan, then whisk in the flour and cook for a few minutes, stirring constantly. Begin adding the warm milk, a ladleful at a time, until you have a thick white sauce. Stir continually until the sauce begins to bubble then allow to simmer for 5 minutes, still stirring. Season the sauce with salt and pepper and grate in a little fresh nutmeg. Spoon the sauce over the mince to completely cover.
Bake for 45 minute to an hour or until golden on top. If the moussaka comes near to the top of your dish you might like to put a baking sheet underneath to catch anything that bubbles over. Leave to cool for about 15 minutes before cutting into squares to serve. A green salad is all you need on the side.
(Original recipe from Falling Cloudberries by Tessa Kiros, Mudrdoch Books Pty Limited, 2004.)
Jono & Jules do food & wine 