Name: Moussaka
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 600 g aubergines, in 7 mm slices; 1 tsp salt (to draw water from the aubergines); 3 tbsp olive oil (for brushing the aubergines); 500 g waxy potatoes, peeled, in 5 mm slices; salt (for the potato water); 1 tbsp olive oil; 1 onion, finely diced; 3 cloves garlic, finely chopped; 500 g minced lamb (or minced beef instead); 100 ml dry red wine; 400 g tinned chopped tomatoes; 2 tbsp tomato purée; 2 bay leaves; 1 tsp dried oregano; 0.5 tsp cinnamon; 0.5 tsp sugar; 1 tsp salt; black pepper; 40 g butter; 40 g plain flour; 450 ml whole milk; 50 g Parmesan, grated; 1 egg; 1 egg yolk; 0.5 tsp salt; 1 pinch freshly grated nutmeg; black pepper

Preparation

Lay the aubergine slices slightly overlapping in a colander, sprinkle with the salt and leave for 30 minutes to draw out water; meanwhile make the meat sauce and béchamel.
Parboil the potato slices in lightly salted water for about 6 minutes, drain and leave to steam dry for 10 minutes.
For the meat sauce, heat the oil, fry the onion and garlic for 2 to 3 minutes, add the mince and brown it, breaking it up. Stir in the wine and reduce briefly.
Add the tomatoes, tomato purée, bay leaves, oregano, cinnamon, sugar, salt and pepper, bring to the boil and let thicken uncovered over a medium-low heat for about 20 to 25 minutes, stirring; remove the bay leaves and adjust the seasoning.
Preheat the oven to 240 °C. Pat the aubergines thoroughly dry, spread them on baking trays lined with baking paper, brush with oil and bake for 15 to 20 minutes until soft and lightly coloured.
For the béchamel, melt the butter, cook the flour for 1 minute, stirring, and gradually stir in the milk; stir for 3 to 5 minutes until the sauce is thick. Take off the heat, stir in the cheese, salt, nutmeg and pepper, leave to cool for 5 minutes and stir in the egg and egg yolk.
Lower the oven temperature to 180 °C (conventional, top and bottom heat). Oil a baking dish (about 22 x 28 cm) and fill it in this order: potatoes, half the meat sauce, half the aubergines, the remaining meat sauce, the remaining aubergines, and finally the béchamel.
Bake for about 40 minutes until the surface is golden brown, and rest for 10 minutes before cutting.

Drink with it

Red wine · excellent match
Agiorgitiko or Xinomavro
Soft tannins, red fruit and spice pick up the cinnamon and the lamb, and the acidity cuts the béchamel and lamb fat.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Full-bodied, dry rosé (e.g. Agiorgitiko rosé)
A fruity body mediates between the creamy béchamel and the tomato and lamb sauce, and the acidity carries the richness.
White wine · good match
Assyrtiko
Tight acidity and minerality cut through the béchamel and lamb fat without working against the cinnamon.
Dark beer · good match
Dark lager or Märzen
Malt and roasted notes pick up the browned crust and the fried mince, and the carbonation loosens the béchamel.
Which beer goes with food? More than just pils with barbecue

Preparation

Lay the aubergine slices slightly overlapping in a colander, sprinkle with the salt and leave for 30 minutes to draw out water; meanwhile make the meat sauce and béchamel.
Parboil the potato slices in lightly salted water for about 6 minutes, drain and leave to steam dry for 10 minutes.
For the meat sauce, heat the oil, fry the onion and garlic for 2 to 3 minutes, add the mince and brown it, breaking it up. Stir in the wine and reduce briefly.
Add the tomatoes, tomato purée, bay leaves, oregano, cinnamon, sugar, salt and pepper, bring to the boil and let thicken uncovered over a medium-low heat for about 20 to 25 minutes, stirring; remove the bay leaves and adjust the seasoning.
Preheat the oven to 240 °C. Pat the aubergines thoroughly dry, spread them on baking trays lined with baking paper, brush with oil and bake for 15 to 20 minutes until soft and lightly coloured.
For the béchamel, melt the butter, cook the flour for 1 minute, stirring, and gradually stir in the milk; stir for 3 to 5 minutes until the sauce is thick. Take off the heat, stir in the cheese, salt, nutmeg and pepper, leave to cool for 5 minutes and stir in the egg and egg yolk.
Lower the oven temperature to 180 °C (conventional, top and bottom heat). Oil a baking dish (about 22 x 28 cm) and fill it in this order: potatoes, half the meat sauce, half the aubergines, the remaining meat sauce, the remaining aubergines, and finally the béchamel.
Bake for about 40 minutes until the surface is golden brown, and rest for 10 minutes before cutting.

Drink with it

Red wine · excellent match
Agiorgitiko or Xinomavro
Soft tannins, red fruit and spice pick up the cinnamon and the lamb, and the acidity cuts the béchamel and lamb fat.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Full-bodied, dry rosé (e.g. Agiorgitiko rosé)
A fruity body mediates between the creamy béchamel and the tomato and lamb sauce, and the acidity carries the richness.
White wine · good match
Assyrtiko
Tight acidity and minerality cut through the béchamel and lamb fat without working against the cinnamon.
Dark beer · good match
Dark lager or Märzen
Malt and roasted notes pick up the browned crust and the fried mince, and the carbonation loosens the béchamel.
Which beer goes with food? More than just pils with barbecue

Moussaka

Preparation

Drink with it

Agiorgitiko or Xinomavro

Full-bodied, dry rosé (e.g. Agiorgitiko rosé)

Assyrtiko

Dark lager or Märzen

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen

Moussaka

Preparation

Drink with it

Agiorgitiko or Xinomavro

Full-bodied, dry rosé (e.g. Agiorgitiko rosé)

Assyrtiko

Dark lager or Märzen

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen