Moussakas tis Tembelas
Μουσακάς της τεμπέλας·(moo-sah-KAS tis tem-BEL-as)
To Kiriakatiko Trapezi: The Sunday Supper & Sto Fourno
Moussaka isn't a casual undertaking if you insist on standing over a grease-coated stovetop frying raw eggplant rounds until the kitchen is completely wrecked. The everyday alternative relies on roasted vegetables instead of fried batches, and a soufflé-like crown of strained yogurt, eggs, and salty cheese known as a giaourtokomma instead of a thick blanket of béchamel, delivering the cinnamon-laced scent of the homeland in a fraction of the time. Stack the roasted vegetables in a 9x13 Pyrex, crown them with yogurt, and walk away.
Before you start
Preheat the oven to 400°F.
Line two large baking sheets with parchment paper or foil.
Lightly grease a 9x13-inch rectangular baking dish.
Ingredients
- Globe eggplants2 large
- Yukon Gold potatoes3 med
- extra-virgin olive oil1/4 cup plus 2 tbsp
- kosher salt2 1/2 tsp
- black pepper1 tsp
- 80/20 ground beef1 1/2 lb
- yellow onion1 large
- cloves garlic2 small
- tomato paste1 tbsp
- dry red wine1/3 cup
- canned crushed tomatoes15 oz
- cinnamon stick1 small
- ground allspice1/8 tsp
- dried bay leaf1 small
- plain whole milk Greek yogurt3 cup
- eggs3 large
- Pecorino Romano or Parmigiano-Reggiano1 1/2 cup
- nutmeg1/4 tsp
Method
- 01
Roast the vegetables.
Arrange the potato slices in a single layer on one baking sheet and the eggplant slices on the other. Generously brush both sides with 1/4 cup of the olive oil, season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper, and roast for 20 to 25 minutes until the potatoes are fork-tender and the eggplants are lightly browned.
- 02
Lower the oven temperature.
Once the vegetables are finished roasting, remove them from the oven and reduce the heat to 375°F.
- 03
Brown the ground beef.
While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a heavy Dutch oven or large skillet over medium-high heat. Add the beef and cook until heavily browned and no pink remains, breaking it apart with a wooden spoon.
- 04
Build the aromatic base.
Stir in the grated onion and minced garlic, sautéing for about 4 minutes until softened. Push the meat to the edges of the pan to clear a space in the center, drop in the tomato paste to caramelize on the hot surface for a minute, then stir it into the meat.
- 05
Deglaze and simmer the kimas.
Pour in the red wine, scraping up any browned bits from the bottom, and let the alcohol evaporate completely. Stir in the crushed tomatoes, cinnamon stick, allspice, bay leaf, 1 teaspoon of the salt, and the remaining 1/2 teaspoon of pepper. Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the sauce is deeply aromatic, thick, and chunky.
- 06
Whip up the grandmother's yogurt crown.
In a medium mixing bowl, vigorously whisk the Greek yogurt, eggs, 1 cup of the grated cheese, nutmeg, and the remaining 1/2 teaspoon of salt until completely smooth and pale yellow.
- 07
Assemble the casserole.
Layer the roasted potatoes evenly across the bottom of the greased baking dish to form a starchy foundation, followed by half of the eggplant slices. Remove the cinnamon stick and bay leaf from the meat sauce, spread it evenly over the eggplants, and top with the remaining eggplant slices.
- 08
Seal and bake.
Pour the yogurt emulsion edge-to-edge over the casserole to seal it in. Sprinkle the reserved 1/2 cup of cheese evenly across the top, and bake uncovered at 375°F for 35 to 45 minutes until the topping is puffed, set, and has formed a magnificent golden-brown crust.
Notes
The resting period is mandatory.
Do not cut into the moussaka immediately upon removing it from the oven. Let it rest at room temperature for at least 30 to 45 minutes so the juices absorb and the layers set properly.
Respect the yogurt constraint.
The giaourtokomma requires a low-moisture, high-fat yogurt to maintain its emulsion. Standard American or non-fat yogurts will split and weep under the oven's heat, so 5% or whole milk strained Greek yogurt is strictly required.
Make it ahead of time.
Like many baked dishes, moussaka famously improves overnight. You can prepare the meat sauce up to three days in advance, or freeze the entire unbaked casserole and bake it directly from frozen (adding about 30 to 40 minutes to the bake time, covered with foil for the first half).
From Cook Greek in America.