Traditional Moussaka
Directions
- 1Slice the eggplants open like a book, without cutting all the way through, creating a butterfly shape.
- 2Slice the eggplants open like a book, without cutting all the way through, creating a butterfly shape.
- 3Slice the eggplants open like a book, without cutting all the way through, creating a butterfly shape.
- 4Score the flesh of the eggplants very homogeneously.
- 5Score the flesh of the eggplants very homogeneously.
- 6Score the flesh of the eggplants very homogeneously.
- 7Drown the scored eggplant in extra virgin olive oil.
- 8Drown the scored eggplant in extra virgin olive oil.
- 9Drown the scored eggplant in extra virgin olive oil.
- 10Sprinkle a pinch of salt, a little ground pepper, and dried thyme leaves over the eggplant.
- 11Sprinkle a pinch of salt, a little ground pepper, and dried thyme leaves over the eggplant.
- 12Sprinkle a pinch of salt, a little ground pepper, and dried thyme leaves over the eggplant.
- 13Close the eggplant 'book' and secure it with toothpicks.
- 14Close the eggplant 'book' and secure it with toothpicks.
- 15Close the eggplant 'book' and secure it with toothpicks.
- 16Place the eggplants into the oven with toothpicks to stabilize them.
- 17Place the eggplants into the oven with toothpicks to stabilize them.
- 18Place the eggplants into the oven with toothpicks to stabilize them.
- 19Pour veal stock into a pot and add cherry tomatoes.
- 20Pour veal stock into a pot and add cherry tomatoes.
- 21Pour veal stock into a pot and add cherry tomatoes.
- 22Cover and cook the tomatoes until they soften, then pop them up with a spoon.
- 23Cover and cook the tomatoes until they soften, then pop them up with a spoon.
- 24Cover and cook the tomatoes until they soften, then pop them up with a spoon.
- 25Let the tomato sauce reduce for about 30 minutes until it caramelizes and becomes sweet.
- 26Let the tomato sauce reduce for about 30 minutes until it caramelizes and becomes sweet.
- 27Let the tomato sauce reduce for about 30 minutes until it caramelizes and becomes sweet.
- 28Combine minced lamb, minced beef, and a black angus burger patty in a bowl.
- 29Combine minced lamb, minced beef, and a black angus burger patty in a bowl.
- 30Combine minced lamb, minced beef, and a black angus burger patty in a bowl.
- 31Add salt and pepper to the meat mixture and mix it homogeneously.
- 32Add salt and pepper to the meat mixture and mix it homogeneously.
- 33Add salt and pepper to the meat mixture and mix it homogeneously.
- 34Toast the meat in a pan until it's nicely browned.
- 35Toast the meat in a pan until it's nicely browned.
- 36Toast the meat in a pan until it's nicely browned.
- 37Remove the roasted eggplants from the oven after 45 minutes.
- 38Remove the roasted eggplants from the oven after 45 minutes.
- 39Remove the roasted eggplants from the oven after 45 minutes.
- 40Open the roasted eggplants and spoon out the flesh, scraping all the skin into a bowl.
- 41Open the roasted eggplants and spoon out the flesh, scraping all the skin into a bowl.
- 42Open the roasted eggplants and spoon out the flesh, scraping all the skin into a bowl.
- 43Set the toasted meat aside.
- 44Set the toasted meat aside.
- 45Set the toasted meat aside.
- 46Chop about three garlic cloves and an onion.
- 47Chop about three garlic cloves and an onion.
- 48Chop about three garlic cloves and an onion.
- 49Brown the chopped garlic and onion in the pan.
- 50Brown the chopped garlic and onion in the pan.
- 51Brown the chopped garlic and onion in the pan.
- 52Mash the eggplant flesh with a spoon until it forms a puree.
- 53Mash the eggplant flesh with a spoon until it forms a puree.
- 54Mash the eggplant flesh with a spoon until it forms a puree.
- 55Add the toasted meat, browned onions, garlic, and caramelized tomato sauce to the eggplant puree.
- 56Add the toasted meat, browned onions, garlic, and caramelized tomato sauce to the eggplant puree.
- 57Add the toasted meat, browned onions, garlic, and caramelized tomato sauce to the eggplant puree.
- 58Mix the meat and eggplant mixture homogeneously.
- 59Mix the meat and eggplant mixture homogeneously.
- 60Mix the meat and eggplant mixture homogeneously.
- 61Break a double egg into a bowl, mix it homogeneously, and add it to the meat and eggplant mixture.
- 62Break a double egg into a bowl, mix it homogeneously, and add it to the meat and eggplant mixture.
- 63Break a double egg into a bowl, mix it homogeneously, and add it to the meat and eggplant mixture.
- 64Mix the entire mixture homogeneously.
- 65Mix the entire mixture homogeneously.
- 66Mix the entire mixture homogeneously.
- 67Butter an oven mold intimately.
- 68Butter an oven mold intimately.
- 69Butter an oven mold intimately.
- 70Orchestrate the eggplant skin all over the dish, ensuring no holes in the middle.
- 71Orchestrate the eggplant skin all over the dish, ensuring no holes in the middle.
- 72Orchestrate the eggplant skin all over the dish, ensuring no holes in the middle.
- 73Add the first layer of the meat and eggplant mixture, making it very flat and homogeneous.
- 74Add the first layer of the meat and eggplant mixture, making it very flat and homogeneous.
- 75Add the first layer of the meat and eggplant mixture, making it very flat and homogeneous.
- 76Add a layer of sliced eggplant (browned in beef tallow if desired).
- 77Add a layer of sliced eggplant (browned in beef tallow if desired).
- 78Add a layer of sliced eggplant (browned in beef tallow if desired).
- 79Add another homogeneous layer of the meat mixture.
- 80Add another homogeneous layer of the meat mixture.
- 81Add another homogeneous layer of the meat mixture.
- 82Add another layer of sliced eggplant.
- 83Add another layer of sliced eggplant.
- 84Add another layer of sliced eggplant.
- 85Add the last layer of the meat mixture, then gather the eggplant skin towards the middle to cover it, forming a protective 'condom' of eggplant.
- 86Add the last layer of the meat mixture, then gather the eggplant skin towards the middle to cover it, forming a protective 'condom' of eggplant.
- 87Add the last layer of the meat mixture, then gather the eggplant skin towards the middle to cover it, forming a protective 'condom' of eggplant.
- 88Push the eggplant skin against the meat homogeneously to remove any air bubbles.
- 89Push the eggplant skin against the meat homogeneously to remove any air bubbles.
- 90Push the eggplant skin against the meat homogeneously to remove any air bubbles.
- 91Place the mold onto a grid and then into the oven for a bain marie cooking, ensuring the bottom cooks homogeneously.
- 92Place the mold onto a grid and then into the oven for a bain marie cooking, ensuring the bottom cooks homogeneously.
- 93Place the mold onto a grid and then into the oven for a bain marie cooking, ensuring the bottom cooks homogeneously.
- 94Once cooked, stick the side of the dish to loosen, flip it over, and your moussaka is ready.
- 95Once cooked, stick the side of the dish to loosen, flip it over, and your moussaka is ready.
- 96Once cooked, stick the side of the dish to loosen, flip it over, and your moussaka is ready.
Ingredients
- 6 eggplant
- 6 eggplant
- 6 eggplant
- extra virgin olive oil
- extra virgin olive oil
- extra virgin olive oil
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch ground pepper
- 1 pinch ground pepper
- 1 pinch ground pepper
- 1 pinch dried thyme leaves
- 1 pinch dried thyme leaves
- 1 pinch dried thyme leaves
- toothpicks
- toothpicks
- toothpicks
- veal stock
- veal stock
- veal stock
- cherry tomatoes
- cherry tomatoes
- cherry tomatoes
- minced lamb
- minced lamb
- minced lamb
- minced beef
- minced beef
- minced beef
- 1 black angus burger patty
- 1 black angus burger patty
- 1 black angus burger patty
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 1 onion
- 1 onion
- 1 onion
- 1 egg
- 1 egg
- 1 egg
- butter
- butter
- butter
Equipment
knifecutting boardovenpotwooden spoonbowlpanspatulaoven dishgrid
Tips
- To stabilize the eggplant in the oven, use toothpicks to keep it in a 'book' shape.
- Bain Marie cooking helps cook the dish homogeneously, especially for the egg.