What makes the difference in this traditional Greek recipe is the barbecued (not fried) vegetables including eggplant, potatoes and zucchini. It's a lighter version of the famous Greek dish consumed in great quantities every summer in my country by locals and tourists equally.
3 large eggplants, sliced into 1/2cm rounds
3 large potatoes, thinly sliced
3 large zucchinis, cut lengthwise into 1/2cm slices
1/2 cup (125ml) extra-virgin olive oil
7 tablespoons plain flour
5 cups (1.25L) milk
1 pinch ground nutmeg
1 pinch salt to taste
1 egg yolk, beaten
1 tablespoon olive oil
750g beef mince
1 onion, chopped
1 teaspoon oregano
1 pinch salt and pepper to taste
1/2 cup chopped fresh parsley
5 ripe tomatoes, chopped
1 cup (110g) crumbled feta cheese
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat a barbecue for medium-high heat and lightly oil grate.
Brush eggplant, potatoes and zucchini lightly with extra-virgin olive oil. Barbecue vegetables until just tender and golden brown. Layer potatoes into the bottom of a 23x33cm glass baking dish. Next layer in the eggplant followed by the zucchini; set aside.
Preheat oven to 190 degrees C.
Melt butter in a large saucepan over medium heat. Whisk in the flour and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl and quickly whisk in 1/4 cup of the thickened milk a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Stir in the beef mince and onion and cook until the beef is crumbly and no longer pink. Drain off any excess fat then stir in the oregano, parsley, tomatoes, salt and pepper. Turn heat to medium-low, cover and simmer for 10 minutes, stirring occasionally.
To assemble, spread the meat mixture over the vegetables and sprinkle with the feta cheese. Pour the white sauce overtop and smooth with a spatula.
Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.