PASTITSIO MOUSSAKA
Every Greek family has got a favourite but nobody can pick a winner, so instead, I have built both into one tray….this is the Pastitsio Moussaka, and it is delicious (hopefully the Greeks don’t hate me for this!)
I keep the velvety eggplant from the Moussaka, adding in the tubular pasta from the Pastitsio and tying it all together with a signature meat sauce!
There is a bit to this one, so I have sort of broken it down into sections / components that will all then come together in the end. I hope it makes sense for you!
Eggplant
2 large eggplants cut into 2cm thick slices
2 tbs salt
Olive oil, for frying
Meat Sauce
Olive oil
1 brown onion, diced
4 cloves garlic, crushed and chopped
1kg beef mince
1 tbs dried oregano leaves
1 bay leaf
1 tbs tomato paste
2 can crushed tomatoes
Salt and pepper, to taste
Pasta
1 packet Bucatini pasta
1 block crumbly fetta, crumbled
2 whole eggs, whisked
Bechamel
6 tbs (85g) butter
1/2 cup (70g) plain flour
4 1/2 cup whole milk, warmed with onion studded with clove
1 cup parmesan cheese, plus extra for topping
Step 1. This dish will take a little time and if you need to you can plan it out over a couple of days as opposed to trying ton get it all done at once, but it is a nice thing to make on an afternoon in the kitchen. Kick things off with the eggplant, you want to add the sliced eggplant to a large colander sat over a bowl and then salt the eggplant well. Allow to sit for a minimum 2hrs to draw out some of the moisture (at this point, jump ahead to Step 2. and make the meat sauce). Remove eggplant and pat dry if needed. Heat olive oil in a large fry pan and fry off the eggplant in batches until lightly golden. Remove to a resting rack or paper towels.
Step 2. Make the meat sauce. Fry off onion and garlic in olive oil over medium heat, once softened and aromatic increase the heat and add the beef mince. Brown off and then add in oregano and bay along with tomato paste and tinned tomatoes. Season well with salt and pepper. Reduce heat to a gentle simmer and allow to cook until the sauce has reduced nicely (you dont want to have a wet sauce and reducing it will increase the flavour).
Step 3. Once the sauce is done and the eggplant is fried off put the pasta on and make the bechamel. Start by melting butter, then add flour and cooking out for 1-2mins, then add the warmed, flavoured milk a little at a time working with a whisk to get a super smooth sauce. Add cheese and if needed any extra milk to ensure the correct silky smooth consistency.
Step 4. When ready to cook, heat oven to 180C and then bring the dish together in layers. First up is the pasta, add to the bottom of your largest baking dish then pour over the egg and fetta and toss and mix to combine. Then add the meat sauce in a solid layer, this needs to be nice and thick and rich. Top with eggplant slices and finally pour over the silky bechamel sauce and grate over more parmesan. Place into the oven and cook for 40mins. Remove from the oven an allow to sit for at least 10mins before slicing and serving.
MORE WINTER WAMERS
