Giorgia's Moussaka

I miss my Greek neighbours. When we moved away from our first home in Doncaster, we also moved away from warm and gracious neighbours. This Greek couple in their 60s and us shared a back fence. We became acquainted when Giorgia saw my dad on the roof cleaning our gutter. She called out and said hello, and invited us over for tea the next day. Ever since then, we were showered with produce from their garden. I had endless supply of lemons and herbs, and my house smelled so beautiful from the roses given by Giorgia, straight from her garden.



My husband and I were also the lucky few who were invited to their Christmas bbq. It is not just bangers on a hot plate, we're talking bout a whole lamb on a roast pit. The Greeks sure know how to party. Side dishes included spanakopita (filo pastry with feta and spinach) and okra with tomato stew. Needless to say, we always went home stuffed to the brim and she would pack us some takeaway too!

Giorgia taught me how to make Moussaka and I am honoured that she would share her recipe with me. In fact, when I told her I'd like the recipe, she insisted showing me how to make it. Moussaka is sort of like a lasagna but without pasta. Instead, it is layered with vegetables (such as eggplant, zuchini and potatoes) and meat sauce, topped with bechamel (white) sauce. Although my moussaka never quite taste exactly like hers, it is not too shabby, if I may say so myself. So, Efcharisto, Giorgia!

Giorgia's Moussaka

800 g beef mince
500ml tomato passata
2 tbsp tomato paste
1 cup red wine
2 bay leaves
a handful parsley, and basil (or mint)
1 onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
2 large eggplants thinly sliced
2 large zucchinis thinly sliced
5 large potatoes thinly sliced
1/2 cup grated kefalograviera (hard sheep milk cheese)

Bechamel sauce
4 tbsp plain flour
2 tbsp butter
1 litre milk
a pinch of nutmeg
one egg
salt and pepper to taste

First make the meat sauce. Place one to two tbsp olive oil in pan. Add onions and brown. Add garlic and mince and slightly brown mince. Add red wine and bring to boil. Add tomato paste, passata and all the herbs. Bring to boil, simmer until sauce thickens. Add salt and pepper.
For the bechamel sauce, melt butter in pan. Add flour and stir until you get a blond roux. Slowly add milk, and use a ballon whisk to incorporate the milk (otherwise, you will have a lumpy sauce). Once all milk is used, add nutmeg and simmer until sauce thickens. Remove from heat, let it cool a little, then add the egg, salt and pepper to salt to taste. Stir to combine.
Grill all the vegetables (eggplants, zuchinis and potatoes- brush with oil and grill in oven).
Preheat oven to 180 degrees. Brush large oven casserole with olive oil. Place a layer of potatoes, then eggplant and zuchini. place half the meat sauce on top of the vegetable layers. Repeat this process until all meat sauce and vegetables used. Pour bechamel on top and sprinkle with cheese. Bake in oven for 50-60 mins or until bechamel sauce turns a little golden. Remove from oven. Leave to cool slightly before serving. Serve with salad on the side.

Note: Great recipe to freeze (make single serves in little disposable aluminium foil containers). Efcharisto means thank you in Greek.