Traditional Moussaka

1h 45m
Serves 1
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Directions

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