THE BEST
Classic Moussaka (The Best)
1. The béchamel touch
The top layer of the moussaka consists of a bechamel with egg yolks, which make it rich and help it hold its shape. Freshly grated Pecorino-Romano cheese further enhances the sauce. Then place the moussaka under the broiler at the end of cooking, which gives the bechamel a light golden colour.
2. Flavourful meat
In a classic moussaka, ground lamb is used. Although the strong flavour of the meat enhances the dish, it can easily be replaced with ground beef. Cayenne pepper, cinnamon, paprika and white wine also give it much depth. Add Italian tomatoes and then cook down and reduce the mixture to ensure the filling isn’t too liquid.
3. Separate cooking
To ensure the vegetables don’t get too soaked by the meat and the bechamel, bake them separately in the oven before assembly. To make sure the eggplant is tender, and not soggy, and the potatoes are al dente, cook them separately as well.
4. Spongy eggplant
Slice the eggplant into rounds, and then lightly fry them until golden, letting them absorb the oil. They’ll then soak up the flavours when placed between the meat filling and the potatoes.
Want to cook other Mediterranean dishes? Be sure to cook from our selection of recipes: