Greek Moussaka

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Salt eggplant slices, pat dry and roast until tender.

3. 3

   Brown lamb with onion and garlic, then add tomato, wine and cinnamon. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Simmer until the meat sauce is thick and nearly dry. Keep only small bubbles breaking the surface and begin checking after 45 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Cook a smooth béchamel and enrich it with egg and cheese off heat. Use medium heat for 1–2 minutes, stopping when the fat shimmers or the mixture is hot and aromatic but not smoking.

6. 6

   Layer eggplant, meat and béchamel; bake until browned and set. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.