One of my favorite recipes from Greek cuisine is the moussaka. Gordon Ramsay’s moussaka is made in three parts. First, you fry the aubergines. Then, you make the bechamel sauce, and lastly, the ragu. Then, these are layered and baked to make the perfect moussaka.
Moussaka is a very popular dish in Greece and a new and trendy recipe for the world. Some people call it the Greek version of a lasagna which is not entirely wrong. This is because moussaka also has layers and has different sauces and generous amounts of cheese.
To make Gordon Ramsay’s moussaka, fry the aubergines until brown. Then, make bechamel sauce by cooking flour in butter and then add milk to it. After that, cook beef with onions, garlic, celery, wine, and whole spices. Add tomato puree and paste, and cook it for 2 hours. In a deep baking dish, layer aubergines, ragu, and bechamel and bake for 30 minutes.
This is only a summary of the recipe. Find how to make Gordon Ramsay’s moussaka in detail below. But first, check out some other recipes from the Chef’s delight.
1. Gordon Ramsay’s Chili Con Carne– Chili Con Carne is jam packed with the exquisite Mexican flavors. With minced beef and tangy tomatoes, this dish will activate your taste buds.
2. Gordon Ramsay’s Panna Cotta – One of the most decadent desserts, Panna Cotta celebrated all over the world for its delicate taste. Check out the recipe to whip it on your own.
3. Gordon Ramsay’s Meatballs– This recipe from Gordon Ramsay brings you the most authentic Italian flavors. These meatballs will turn out to be super moist and make for a comforting meal.
4. Gordon Ramsay’s Potato Salad – A perfect side dish for your family lunch. Gordon Ramsay’s Potato Salad gets ready in no time.
Gordon Ramsay’s Moussaka Recipe
- 5 large Aubergines (cut into 1 inch slices)
- Sunflower Oil (for frying)
For Bechamel Sauce
- 100 g Plain Flour
- 100 g Butter
- 1 l Milk
- 500 g Greek Yogurt
- A pinch of Salt and Pepper
- A pinch of Nutmeg
- 2 kg Beef Mince
- 100 g Onion (diced)
- 100 g Celery (diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Sunflower Oil
- 200 g Tomato Sauce
- 50 g Tomato Puree
- 1 cup Red Wine
- 2 Bay Leaves
- 3 Star Anise Berries
- 1 Cinnamon Stick
- 1 ½ cups Parmesan Cheese (grated)
- Extra Virgin Olive Oil (for drizzling)
- Heat oil in a pan and fry the aubergine slices in it until they turn brown from both sides.
- Place them on a plate and soak up the excess oil with a paper towel.
For The Bechamel Sauce
- In a pan, add milk and some pepper and nutmeg and heat it.
- In a saucepan, melt butter and add flour to it. Stir it and cook for about 5-6 minutes.
- Then, add the milk to it and stir it until it thickens
- After that, take the saucepan off from the heat. Once it has cooled down, add the Greek yogurt to it and mix well.
For The Ragu
- Heat oil in a pan and cook onions, garlic, and celery until the onions turn translucent.
- Then, add the beef to it and cook it on high heat until it turns brown.
- Add a little red wine to deglaze this mixture. After that, add bay leaves, star anise berries, and a cinnamon stick to it.
- Now, add tomato puree and tomato paste to it and stir. Season with salt and pepper and then cook it for about 2 hours on low heat.
- Take a deep baking dish and drizzle some olive oil in it. Pour few spoons of bechamel sauce in it as well.
- Start by making 2 layers of fried aubergines for the base layer and top it with parmesan cheese
- Then, pour a generous amount of ragu over it and again top it with parmesan.
- Finish it with a layer of bechamel sauce and a parmesan topping.
- Place the baking dish in the oven and bake it for 30 minutes at 180℃.
- Take it out, slice it, and serve.