Watch how to make an authentic Greek moussaka that looks as gorgeous as it is to eat!
Layers of mince, aubergine and bechamel make this rich dish a treat. We’ll show you how to prepare the aubergine so that its sweet without a hint of bitterness, and you’ll see how to make a Greek bechamel that is the secret to a sensational moussaka.
If you prefer, you can use half of the aubergine called for and replace it with thin slices of peeled potatoes. Shallow-fry the potatoes in olive oil first, then drain on a piece of kitchen paper, before adding to the baking dish.
TIPS:
— Don’t skip the salting of the aubergine – this ensures the bitter juices are released, making the aubergine smooth and sweet
— Many Greeks leave cinnamon out of their moussaka – you can, too!
— For a lighter dish, use half beef mince, half pork mince. Contrary to many recipes you see outside of Greece, minced lamb is never used for moussaka
— Allow the moussaka to rest a good 15 to 30 minutes before slicing. Just like lasagne, this gives the moussaka time to set and prevents a big mess when you cut that first piece!
— You can skip the egg white in the mince mixture, if desired. This aids in setting the mixture, but is not necessary
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