Before diving into the details of Jamie Oliver’s moussaka, let’s chat about what complements this dish beautifully. Moussaka can be rich and hearty, so pairing it with lighter sides is wise.
A simple Greek salad, tossed with cucumbers, tomatoes, onions, and feta cheese, balances well with the richness of moussaka. Serving some warm, crusty bread on the side can also elevate the dining experience.
For beverages, a crisp white wine, like a Sauvignon Blanc, or a fruity red, such as a Chianti, can enrich the meal. And if you’re in the mood for tea? A light herbal tea after your meal cleanses the palate and aids digestion.
Bursting with flavor, Jamie Oliver’s moussaka is a Mediterranean classic that tells a story through its layers. Originating from Greece, this dish has traveled through time, evolving while maintaining its hearty soul.
It’s not just food; it’s an experience, a celebration of flavors. I often reminisce about sharing this dish with friends during summer BBQs, when the sun is shining, and laughter floats in the air.
Making moussaka at home might sound intimidating, but I assure you, it’s easier than you’d expect. With Jamie Oliver’s approachable recipe, you’ll soon transform your kitchen into a Mediterranean haven. Let’s explore what makes this dish a must-try!
What is Jamie Oliver’s Moussaka?
Jamie Oliver’s moussaka is his interpretation of the classic Greek dish, typically made with layers of eggplant, potato, and a savory meat sauce, topped with a creamy béchamel. This recipe reflects Jamie’s signature style—fresh, simple ingredients combined with bold flavors.
What sets his moussaka apart is the balance of hearty textures and rich flavor, along with a focus on using quality produce. Jamie’s recipe encourages cooking with love, reminding us that the process should be just as enjoyable as the outcome.
What is the Flavor Profile of This Dish?
Imagine a warm hug on your plate. The first bite reveals the sweetness of roasted eggplants, perfectly complemented by the savory meat sauce.
Each layer contributes to a delightful melody of flavors. Onions and garlic deliver depth, while herbs like rosemary and oregano add aromatic warmth.
The top layer, the béchamel, brings a luscious creaminess that contrasts beautifully with the meat and vegetable base. It’s a satisfying juxtaposition that leaves you craving another serving. It’s comfort food at its finest—both satisfying and nourishing.
Why You’ll Love This?
Here’s the real magic of Jamie Oliver’s moussaka: it’s versatile. You can easily adapt it to fit vegetarian diets by swapping the meat for lentils or chickpeas. It’s also make-ahead friendly, perfect for busy weekdays or when you’re hosting friends.
Why else will you adore this? It’s beautifully budget-friendly. Most of the ingredients are pantry staples.
Plus, once assembled, it can sit in the oven while you enjoy your favorite activities. For me, there’s nothing better than a dish that encourages sharing and connection.
Ingredients
For Jamie Oliver’s moussaka, you’ll need the following ingredients:
- 15g dried porcini mushrooms
- 2 medium onions, finely chopped
- 2 cloves fresh garlic, minced
- Extra virgin olive oil, for cooking
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 1 teaspoon dried oregano
- 250ml full-bodied red wine
- 1 x 660g jar of chickpeas, drained
- 100g dried brown lentils
- 4 fresh bay leaves
- 2 x 400g cans of quality plum tomatoes
- 4 large, firm aubergines, cubed
- 800g potatoes, peeled and diced
- 750ml semi-skimmed milk
- 5 black peppercorns
- 75g unsalted butter
- 75g all-purpose flour
- 50g crumbled feta cheese
- 50g grated kefalotyri or pecorino cheese
- 2 large free-range eggs
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
Step-by-Step Instructions
Step 1: Prepare the Eggplants
Start by slicing the eggplants into rounds. Sprinkle some salt on the slices and let them sit for about 30 minutes. This step draws out bitterness and excess moisture. Rinse the slices and pat them dry.
Step 2: Cook the Potatoes
Boil the diced potatoes in salted water until just tender. This should take around 10 minutes. Drain and set aside.
Step 3: Sauté the Vegetables
In a large pan, heat a splash of olive oil. Add the chopped onions and minced garlic. Cook until translucent. This adds a lovely sweetness to your dish.
Step 4: Cook the Meat
To the same pan, add chopped porcini mushrooms, chickpeas, and lentils. Stir in the fresh herbs and dried oregano. Pour in the red wine and let it simmer for a few minutes. This process will infuse the dish with deep flavors.
Step 5: Add Tomatoes and Season
Add the plum tomatoes and bay leaves. Let everything cook for about 20 minutes until it thickens. Remove bay leaves and season with salt and pepper to taste.
Step 6: Make the Béchamel Sauce
In a separate pan, melt the butter over medium heat. Whisk in the flour and slowly pour in the semi-skimmed milk, stirring continuously to prevent lumps. Add peppercorns, salt, and cook until thickened. Remove from heat and stir in the beaten eggs, feta, and kefalotyri or pecorino cheese.
Step 7: Layer the Dish
In a baking dish, layer your sautéed vegetable mixture followed by the boiled potatoes, then a layer of eggplant. Pour the béchamel sauce on top, smoothing it out.
Step 8: Bake
Preheat your oven to 180°C (356°F). Bake the moussaka for about 40-45 minutes until the top is golden and set. Let it cool for a few minutes before serving.
Tips & Tricks
Here are some helpful insights to make your moussaka even more delightful:
- Use a variety of eggplants. Different types bring unique flavors and textures.
- Make it a day ahead. Moussaka flavors deepen when it sits overnight, making it perfect for meal prep.
- Experiment with herbs. Besides rosemary and sage, consider adding thyme or parsley for added freshness.
- Try sweet potatoes instead of regular potatoes. They add a different dimension of sweetness.
- Don’t skip the salt on the eggplants. It’s essential for drawing out moisture and bitterness.
How Can You Store This Moussaka?
Allow leftover moussaka to cool completely before storing. You can keep it in the fridge for up to three days, covered with plastic wrap or stored in an airtight container. If you want to extend its life, consider freezing it.
Wrap tightly in foil, label it, and you can store it for up to three months. To reheat, thaw in the fridge overnight and then warm it in the oven.
If Some Ingredients Are Not Available, What Are Some Alternative Choices You Can Consider?
Sometimes, you may find yourself missing an ingredient. Here are a few alternatives:
- No aubergines? Use zucchini. It’s a great substitute with a similar texture.
- Can’t find kefalotyri? Feta or Parmesan works well. Both provide a salty, tangy kick.
- Out of fresh herbs? Opt for dried herbs. Use about a third of the amount for a similar flavor impact.
Jamie Oliver Moussaka Recipe
Ingredients
Equipment
Method
- Start by slicing the eggplants into rounds. Sprinkle some salt on the slices and let them sit for about 30 minutes. This step draws out bitterness and excess moisture. Rinse the slices and pat them dry.
- Boil the diced potatoes in salted water until just tender. This should take around 10 minutes. Drain and set aside.
- In a large pan, heat a splash of olive oil. Add the chopped onions and minced garlic. Cook until translucent. This adds a lovely sweetness to your dish.
- To the same pan, add chopped porcini mushrooms, chickpeas, and lentils. Stir in the fresh herbs and dried oregano. Pour in the red wine and let it simmer for a few minutes. This process will infuse the dish with deep flavors.
- Add the plum tomatoes and bay leaves. Let everything cook for about 20 minutes until it thickens. Remove bay leaves and season with salt and pepper to taste.
- In a separate pan, melt the butter over medium heat. Whisk in the flour and slowly pour in the semi-skimmed milk, stirring continuously to prevent lumps. Add peppercorns, salt, and cook until thickened. Remove from heat and stir in the beaten eggs, feta, and kefalotyri or pecorino cheese.
- In a baking dish, layer your sautéed vegetable mixture followed by the boiled potatoes, then a layer of eggplant. Pour the béchamel sauce on top, smoothing it out.
- Preheat your oven to 180°C (356°F). Bake the moussaka for about 40-45 minutes until the top is golden and set. Let it cool for a few minutes before serving.
Nutrition
Notes
- Use a variety of eggplants. Different types bring unique flavors and textures.
- Make it a day ahead. Moussaka flavors deepen when it sits overnight, making it perfect for meal prep.
- Experiment with herbs. Besides rosemary and sage, consider adding thyme or parsley for added freshness.
- Try sweet potatoes instead of regular potatoes. They add a different dimension of sweetness.
- Don’t skip the salt on the eggplants. It’s essential for drawing out moisture and bitterness.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Cooking Jamie Oliver’s moussaka is like embarking on a culinary journey. Each step fills your kitchen with warmth, inviting friends and family to gather around the table. The combination of flavors captures the essence of Mediterranean cuisine, showcasing fresh ingredients and time-honored techniques.
Not only is this dish flavorful, but it’s also flexible. Whether you’re a seasoned chef or a beginner, you’ll find happiness in crafting this delightful recipe.
So, roll up your sleeves, gather your ingredients, and prepare to impress with a moussaka that brings joy to every bite. Happy cooking!