Traditional Moussaka
Directions
- 1Slice the eggplants open like a book, without cutting all the way through, creating a butterfly shape.
- 2Score the flesh of the eggplants very homogeneously.
- 3Drown the scored eggplant in extra virgin olive oil.
- 4Sprinkle a pinch of salt, a little ground pepper, and dried thyme leaves over the eggplant.
- 5Close the eggplant 'book' and secure it with toothpicks.
- 6Place the eggplants into the oven with toothpicks to stabilize them.
- 7Pour veal stock into a pot and add cherry tomatoes.
- 8Cover and cook the tomatoes until they soften, then pop them up with a spoon.
- 9Let the tomato sauce reduce for about 30 minutes until it caramelizes and becomes sweet.
- 10Combine minced lamb, minced beef, and a black angus burger patty in a bowl.
- 11Add salt and pepper to the meat mixture and mix it homogeneously.
- 12Toast the meat in a pan until it's nicely browned.
- 13Remove the roasted eggplants from the oven after 45 minutes.
- 14Open the roasted eggplants and spoon out the flesh, scraping all the skin into a bowl.
- 15Set the toasted meat aside.
- 16Chop about three garlic cloves and an onion.
- 17Brown the chopped garlic and onion in the pan.
- 18Mash the eggplant flesh with a spoon until it forms a puree.
- 19Add the toasted meat, browned onions, garlic, and caramelized tomato sauce to the eggplant puree.
- 20Mix the meat and eggplant mixture homogeneously.
- 21Break a double egg into a bowl, mix it homogeneously, and add it to the meat and eggplant mixture.
- 22Mix the entire mixture homogeneously.
- 23Butter an oven mold intimately.
- 24Orchestrate the eggplant skin all over the dish, ensuring no holes in the middle.
- 25Add the first layer of the meat and eggplant mixture, making it very flat and homogeneous.
- 26Add a layer of sliced eggplant (browned in beef tallow if desired).
- 27Add another homogeneous layer of the meat mixture.
- 28Add another layer of sliced eggplant.
- 29Add the last layer of the meat mixture, then gather the eggplant skin towards the middle to cover it, forming a protective 'condom' of eggplant.
- 30Push the eggplant skin against the meat homogeneously to remove any air bubbles.
- 31Place the mold onto a grid and then into the oven for a bain marie cooking, ensuring the bottom cooks homogeneously.
- 32Once cooked, stick the side of the dish to loosen, flip it over, and your moussaka is ready.
Ingredients
- 6 eggplant
- extra virgin olive oil
- 1 pinch salt
- 1 pinch ground pepper
- 1 pinch dried thyme leaves
- toothpicks
- veal stock
- cherry tomatoes
- minced lamb
- minced beef
- 1 black angus burger patty
- 3 garlic cloves
- 1 onion
- 1 egg
- 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.
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