Beef moussaka is a delicious and hearty meal that’s perfect for anyone looking for a comforting and filling dinner. Made with layers of savoury beef sauce, partially boiled potatoes, and crispy fried eggplant, this recipe is a classic that’s sure to please. The addition of fresh thyme and a creamy bechamel sauce adds a touch of sophistication and elevates the dish to the next level.
One of the best things about this recipe is that it can be prepped ahead of time and frozen for later use. You can easily make and assemble the different elements of the dish separately and place in the fridge for up to a few days. Then, when you’re ready to eat, simply assemble them in individual ramekins or rectangular dish. This is a great option if you want to have a delicious homemade meal without spending too much time in the kitchen and even better if you’re prepping ahead for a dinner party.
This beef moussaka is best served with a simple herb salad on the side, as the dish itself is the star of the show. And if you love this recipe, you’ll also love making my maqloubi rice pilaf, a delicious and aromatic dish made with eggplant, chicken, and rice. The best part? That heart-stopping moment when you flip the dish and reveal your creation.
So why not give this beef moussaka recipe a try? It’s sure to become a staple in your recipe collection!
Step 1.
Cut the eggplants into 1 cm-thick slice and sprinkle with salt. Let sit for 30 minutes to draw out the moisture. Pat dry with a paper towel.
Heat oil over medium-high heat in a frying pan. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
Slice the potatoes thinly and partially boil them in salted water until just tender (approximately 5 minutes)
Step 2.
In a large saucepan, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until soft and translucent.
Add the beef and cook until browned and cooked through, breaking up any lumps with a wooden spoon.
Stir in the tomato paste, oregano, and thyme. Pour in the stock to deglaze the pan and scrape up any browned bits. Add the crushed tomatoes, season with salt and pepper, and simmer for 20 minutes, stirring occasionally.
Step 3.
Assemble the moussaka in individual ramekins for personal servings or in a baking dish as one whole dish. Layer the beef sauce, followed by potato slices, a sprinkle of fresh thyme leaves, and a layer of fried eggplant slices. Repeat the layers until all ingredients are used up, ending with a layer of eggplant.
Step 4.
For the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Slowly pour in the milk, whisking constantly, until the mixture thickens. Stir in the cheese, and continue stirring until it softens (this cheese will melt completely once baked), Remove from heat and whisk in the beaten egg. Season with salt and pepper.
Pour the bechamel sauce over the top of the moussaka in each ramekin, making sure to cover all the ingredients evenly.
Step 5.
Sprinkle the breadcrumb mixture over the top of each ramekin.
Bake the moussaka in the preheated oven for 40-45 minutes or until the top is golden brown and crispy.
Let cool for a few minutes before serving.
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2 Responses
Rouba… ur dishes are a feast to eyes… i have tried some of it, very nice👍
thank you so so much ❤️