Ingredients:

  • 2 large Aubergine (Eggplant), approx. 700g, sliced lengthwise
  • 2 medium Potatoes, Russet or Yukon Gold, approx. 300g, sliced crosswise
  • 3 Tbsp Coarse Sea Salt (45g)
  • Olive Oil, as needed (for brushing/frying)
  • 2 Tbsp Olive Oil (30 ml)
  • 1 large brown Onion (150g), finely diced
  • 3 cloves Garlic, minced
  • 1.5 lb Ground Lamb (or Beef), 680g
  • ½ cup Dry Red Wine (120 ml)
  • 1 (14.5 oz) can Tinned Chopped Tomatoes (400g), drained lightly
  • 2 Tbsp Tomato Purée (Paste) (30g)
  • 1 small Cinnamon Stick
  • 1 tsp Dried Oregano (5 ml)
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 4 Tbsp Unsalted Butter (56g)
  • 4 Tbsp All-Purpose Flour (56g)
  • 3 cups Whole Milk (720 ml), warmed slightly
  • ½ tsp Nutmeg (2.5 ml), freshly grated
  • 2 Large Egg Yolks
  • ½ cup Hard Cheese (Kefalotyri or Parmesan), grated (60g), plus extra for topping
  • Salt and White Pepper, to taste

Instructions:

  1. Manage Aubergines: Slice aubergines and potatoes. Lay them flat on a wire rack over a baking tray. Sprinkle generously with coarse salt. Allow them to weep for 30 minutes, then wipe off excess salt and moisture thoroughly with a clean towel.
  2. Par-Cook Potatoes: Blanch potato slices in boiling water for 3-4 minutes until slightly tender but still firm (al dente). Drain immediately and pat dry.
  3. Brown the Vegetables: Brush the drained aubergine slices lightly with oil. Either pan-fry in small batches until golden brown on both sides, or roast them in a 400°F (200°C) oven for 10-12 minutes. Set aside.
  4. Sauté Aromatics: Heat olive oil in a large pot. Add diced onion and sauté until soft (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  5. Brown the Lamb: Increase heat and add the ground lamb. Break up the meat and cook until fully browned. Drain off any excess fat.
  6. Simmer and Reduce: Deglaze the pan with red wine, scraping up any brown bits. Cook until the liquid is almost completely evaporated. Add the tinned tomatoes, tomato purée, cinnamon stick, oregano, and bay leaf. Season generously with salt and pepper.
  7. Manage Liquid: Bring to a simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally, until the sauce is very thick and almost paste-like. Remove the cinnamon stick and bay leaf.
  8. Form the Roux: Melt butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour to form a smooth paste (the roux). Cook for 1-2 minutes to cook out the raw flour taste.
  9. Incorporate Liquid: Gradually whisk in the warm milk, pouring slowly at first to prevent lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon (about 5-8 minutes).
  10. Finish and Enrich: Remove from heat. Whisk in the nutmeg, grated cheese, and season with salt and white pepper. Once slightly cooled (to avoid scrambling the eggs), quickly whisk in the two egg yolks.
  11. Layer the Base: Preheat oven to 375°F (190°C). Arrange the par-cooked potato slices evenly on the bottom of the prepared 9x13 inch baking dish. Season lightly.
  12. Add Ragù: Spread the thick lamb ragù evenly over the potato layer.
  13. Layer Aubergine: Neatly arrange the browned aubergine slices in a slightly overlapping pattern over the ragù.
  14. Crown the Dish: Gently pour the Béchamel sauce over the top layer, ensuring it covers the aubergines completely and seals the edges. Sprinkle with extra grated cheese.
  15. Bake: Bake for 40–45 minutes, or until the top is deeply golden brown and the filling is bubbling hot.
  16. Crucial Rest: Remove from the oven. Allow the Moussaka to rest at room temperature for a minimum of 30 minutes before slicing and serving. This resting period is critical for the layers to set and manage the residual moisture.