How To Prepare Jamie Oliver Moussaka Recipe The Best

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Moussaka, a layered masterpiece from Greece, is a dish that warms the soul. Layers of savory ground lamb, silky béchamel sauce, and tender eggplant come together to create a symphony of textures and flavors. This recipe, inspired by the culinary genius Jamie Oliver, simplifies the process without compromising on taste.

Ingredients:

How to make Greek moussaka: Akis Petretzikis
How to make Greek moussaka: Akis Petretzikis

1 large eggplant, sliced into ½ inch rounds

  • Salt
  • Olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 lb ground lamb
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • ½ tsp dried thyme
  • 1 tsp tomato paste
  • 1 (14.5 oz) can diced tomatoes, undrained
  • ½ cup red wine (optional)
  • ½ cup beef broth
  • ¾ cup crumbled feta cheese
  • ¼ cup grated Parmesan cheese
  • Freshly ground black pepper, to taste

  • Bechamel Sauce:

    4 tbsp butter

  • 4 tbsp all-purpose flour
  • 4 cups whole milk
  • ¼ tsp grated nutmeg
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Prep the Eggplant: Generously salt both sides of the eggplant slices and place them in a colander over a bowl. Let them sit for 30 minutes to draw out any bitterness. Rinse them thoroughly and pat them dry with paper towels.

    2. Sauté the Eggplant: Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, add the eggplant slices in batches and cook for 2-3 minutes per side, until golden brown. Transfer the cooked eggplant to a paper towel-lined plate to drain excess oil.

    3. Brown the Lamb: In the same skillet, add a drizzle of olive oil if needed. Increase the heat to medium-high and add the diced onion. Cook for 5 minutes, until softened. Add the garlic and cook for another minute, until fragrant.

    4. Season and Simmer: Add the ground lamb to the pan and crumble it with a spoon. Season with oregano, cinnamon, thyme, and a generous pinch of salt and pepper. Cook for 5-7 minutes, until the lamb is browned.

    5. Deglaze and Simmer: Stir in the tomato paste and cook for a minute. Add the diced tomatoes, red wine (if using), and beef broth. Bring to a simmer, then reduce heat to low and cook, uncovered, for 20 minutes, stirring occasionally, until slightly thickened.

    6. Prepare the Bechamel Sauce: In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk, a little at a time, until fully incorporated. Season with nutmeg, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring frequently, until thickened.

    7. Assemble the Moussaka: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the meat sauce on the bottom. Top with a layer of browned eggplant slices, then spread another layer of meat sauce. Repeat with another layer of eggplant and top with the remaining meat sauce. Finally, pour the creamy béchamel sauce evenly over the top. Sprinkle with crumbled feta cheese and grated Parmesan cheese.

    8. Bake and Serve: Bake for 40-45 minutes, or until the top is golden brown and bubbly. Remove from the oven and let cool for at least 30 minutes before serving. This allows the layers to set and prevents the filling from being too runny. Slice and serve warm with a simple side salad and crusty bread.

    Nutrition Facts (per serving)

    This recipe yields approximately 8 servings. Please note that these are just estimates, and the actual nutritional content may vary depending on the specific ingredients you use.

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 80mg
  • Sodium: 600mg
  • Carbohydrates: 40g
  • Protein: 30g

  • Conclusion:

    Jamie Oliver’s Moussaka is a crowd-pleaser that’s perfect for a comforting and flavorful meal. The combination of savory lamb, creamy béchamel, and tender eggplant is truly irresistible. With a little planning and effort, you can create this restaurant-worthy dish in the comfort of your own home.

    Frequently Asked Questions (FAQs):

    1. Can I substitute ground beef for lamb?