It’s a pretty good idea to consider making Moussaka Recipe at home. And if you don’t know how, then it won’t be very hard for you to learn. So if you want to try but don’t know where to start, follow along. We’ll have you making Moussaka Recipe at home in no time!
Without further ado, we bring to you: The Moussaka Recipe!
What you’ll need
Eggplant and Lamb
- 8 garlic cloves, finely grated, divided
- ½ cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped mint, divided
- 2 tablespoons chopped oregano, divided
- 3 medium eggplants (about 3½ pounds total), sliced crosswise into ½-inch-thick rounds
- 2½ teaspoons kosher salt, plus more
- ½ teaspoon freshly ground black pepper, plus more
- 2 pounds ground lamb
- 2 medium onions, chopped
- 1 3-inch cinnamon stick
- 2 Fresno chiles, finely chopped
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- ¾ cup dry white wine
- 1 28-ounce can whole peeled tomatoes
Eggplant and Lamb
- Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it’s okay to pile the rounds on top of each other) and roast until tender and browned, 35–45 minutes. Reduce oven temperature to 400°.
- Meanwhile, heat remaining 2 Tbsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 3 Tbsp. lamb fat; discard remaining fat.
- Heat 2 Tbsp. lamb fat in same pot over medium-high (reserve remaining 1 Tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2½ tsp. salt, and ½ tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes. Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Add tomatoes and break up with a wooden spoon into small pieces (the seeds will shoot out at you if you’re too aggressive, so start slowly—puncture the tomato, then get your smash and break on!). Add lamb and remaining 1 Tbsp. mint and 1 Tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard cinnamon stick.
Béchamel and Assembly
- Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt. Remove from heat and whisk in farmer cheese and half of the Pecorino. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.
- Brush a 13×9″ baking pan with remaining 1 Tbsp. lamb fat. Layer half of eggplant in pan, covering the bottom entirely. Spread half of lamb mixture over eggplant in an even layer. Repeat with remaining eggplant and lamb to make another layer of each. Top with béchamel and smooth surface; sprinkle with remaining Pecorino.
- Bake moussaka until bubbling vigorously and béchamel is browned in spots, 30–45 minutes. Let cool 30 minutes before serving.
- Do Ahead:Moussaka can be baked 1 day ahead. Let cool, then cover and chill, or freeze up to 3 months. Thaw before reheating in a 250° oven until warmed through, about 1 hour.
Now that you know about making Moussaka recipe at home
As we mentioned above, there’s many reasons to eat in, rather than going out. We’ve listed them below with an explanation of each for your convenience.
- Cheaper – No matter what your making, whether it be a Moussaka recipe or pancakes, eating in is just cheaper. In most circumstances when you eat out, you’re not only paying for the food but the server and the cooks wages. When you eat in, you avoid the extra cost of both.
- Family Time– Eating in is a great way to bring the family together. While you can go out to eat and do so from a restaurant, it’s never as intimate as sitting down with the people you love, inside the comfort of your own home. In addition, eating out could result in being unable to have meaningful conversations because of the noise level.
- More Options – When you eat out you are at the whim of the restaurant in that of which you are visiting. If you want your Moussaka recipe to have anchovies and the restaurant you are visiting doesn’t have them, there is nothing you can do about it. When you eat at home, you can prepare your food exactly the way you want.
- Other Savings – When you eat in, because you’re not leaving the house you’re saving on other expenses like gas, wear and tear to your vehicle and tipping. You may not think about it but, over the course of years this could be thousands of dollars you are able to save by simply eating in.
- Intimate Time with Partner- Nothing is more intimate or romantic then a nice meal with your significant other. No noise, distractions, or consistent interruptions maybe can’t get more comfortable than that. Also can work on setting the mood with a couple candles to result in a night you both won’t forget.
- Binge Watching- Let’s not kid ourselves the biggest reason all is to be able to binge watch your favorite TV show or movies while you enjoy this amazing meal. Popcorn is great but nothing beats real food after pressing play.
In conclusion, we believe that eating your Moussaka recipe from home is the best decision you can make. It saves you money, the hassle of dealing with going out and can help bring the family together for more quality time. If you’ve enjoyed our Moussaka recipe or the article above, please feel free to rate us below.
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