Moussaka

La storia di questo piatto

Moussaka is Greece's great layered dish, where silky aubergine, spiced lamb and a golden cloud of béchamel rest on one another like terraces under a Mediterranean sky. Its warm accents of cinnamon and nutmeg speak of the eastern Mediterranean crossroads where Greek kitchens have always gathered flavors.

Ingredienti

• 800 g Eggplant
• 500 g Ground lamb
• 1 medium Onion
• 3 cloves Garlic
• 400 ml Tomato passata
• 1 tablespoon Tomato paste
• 100 ml Dry red wine
• 1 leaf Bay leaf
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 200 ml Extra virgin olive oil
• 60 g Butter
• 50 g Flour
• 500 ml Whole milk
• 100 g Kefalotyri or grated graviera (or Parmigiano Reggiano as an alternative)
• 2 medium Eggs
• 2 teaspoon Salt
• 1 tablespoon Coarse salt (for the eggplant)
• 0.5 teaspoon Black pepper

Preparazione

1. Cut the eggplant into slices 0.8-1 cm thick. Place them in a colander and sprinkle with about 1 tablespoon of coarse salt, mixing well so it spreads over all the slices. Let them rest for 30 minutes: the salt will draw out the moisture and the bitterness. Then rinse them quickly under running water and gently squeeze them.
2. Dry each slice thoroughly on both sides with paper towels: they must be perfectly dry to fry well. Heat about 150 ml of oil in a wide pan over medium-high heat: it is ready when a test slice sizzles immediately. Fry the eggplant a few slices at a time, so as not to lower the oil temperature, 3-4 minutes per side, until golden and soft in the center. Drain on paper towels. Alternatively, you can grill them or bake them at 200°C with a drizzle of oil for a lighter dish.
3. Heat 3 tablespoons of oil in a medium pan over medium heat. Finely chop the onion and garlic and sauté for about a minute, until soft and translucent. Add the ground lamb and break it up with a wooden spoon, stirring frequently. Cook for 8-10 minutes, until the meat is well browned and there are no pink or grey parts left.
4. Deglaze with the red wine, scraping the bottom of the pan with the spoon to recover the caramelized residues, and let it evaporate almost completely. Add the passata, tomato paste, bay leaf, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1 teaspoon of salt and half of the pepper. Lower the heat to minimum, cover with the lid slightly ajar and cook for 30-35 minutes, stirring occasionally, until the ragù is thick and no liquid remains at the bottom (otherwise the moussaka would turn out watery). Remove the bay leaf, taste and adjust the salt.
5. Warm the milk until lukewarm. Melt the butter in a medium saucepan over medium heat, add the flour and stir with a wooden spoon for 2 minutes, obtaining a smooth, pale mixture without letting it darken. Pour in the lukewarm milk a little at a time, about 100 ml at a time, whisking vigorously and waiting for each addition to be incorporated before the next, to avoid lumps.
6. Cook over medium-low heat for 8-10 minutes, stirring, until the béchamel is smooth and coats the spoon. Season with 1 teaspoon of salt, add the remaining pepper and 1/4 teaspoon of nutmeg. Remove from the heat and let it cool for a minute. Lightly beat the eggs, temper them by incorporating a ladle of warm béchamel, then pour them into the pan, stirring quickly until the mixture is homogeneous. Add half of the grated cheese (50 g) and mix.
7. Preheat the oven to 180°C (conventional). Grease a rectangular baking dish of about 30x20 cm with a drizzle of oil. Spread a thin layer of béchamel on the bottom, then arrange a layer of tightly packed eggplant and spread half of the ragù over it. Cover with béchamel and repeat: eggplant, remaining ragù and béchamel. Finish with a layer of béchamel that completely covers the surface, to prevent it from drying out during baking.
8. Sprinkle the surface with the remaining grated cheese (50 g). Bake at 180°C for 45-50 minutes, until the surface is golden and the edges are bubbling. If you want a darker crust, turn on the grill for the last 5 minutes, watching closely. Take out of the oven and let rest for 10 minutes before cutting, so the slices hold their shape without falling apart.