1620 minutes
A delightful culinary adventure, blending layers of tender vegetables with a creamy Baharat Béchamel and a savory Tripolitan Tomato Sauce.
Globe Eggplants, peeled
each
teaspoons
Neutral Oil, for brushing
to taste
Unsalted Butter, for pan and béchamel
tablespoons
Yukon Potatoes, peeled and sliced
each
Celery Root, peeled and sliced
each
Baharat, for dusting and béchamel
teaspoons
Kashkaval Cheese, grated
cups
Tripolitan Tomato Sauce
cups
Medium Onion, finely chopped
each
tablespoons
cups
1. Prepare the Eggplants
Start by salting the peeled eggplants generously, allowing them to sit for about 30 minutes. Rinse them thoroughly under cold water and squeeze gently to remove any remaining liquid. Brush the eggplants with neutral oil to ensure an even caramelization, then broil them until they are beautifully caramelized, which should take around 30 minutes.
2. Make the Baharat Béchamel
In a saucepan over low heat, melt some unsalted butter and add the finely chopped onion, cooking gently until the onion is soft but not browned. Sprinkle in flour and stir continuously to form a smooth paste. Gradually whisk in the whole milk, adding a teaspoon of baharat and a pinch of salt. Continue stirring until the béchamel thickens, coating the back of a spoon.
3. Prepare the Baking Dish
Generously butter a baking dish. This will prevent the moussaka from sticking and add a lovely richness to the finished dish.
4. Preheat the Oven
Set your oven to preheat at 375ºF, so it's ready when you finish assembling the moussaka.
5. Assemble the Moussaka
Layer the sliced Yukon potatoes at the bottom of the buttered baking dish, seasoning them lightly with salt. Follow with a layer of celery root, also seasoned with salt and a dusting of baharat. Spoon a generous amount of the Baharat Béchamel over the vegetables, sprinkle with grated kashkaval cheese, and layer the caramelized eggplants on top.
6. Bake the Moussaka
Cover the dish with parchment paper and foil, then bake in the preheated oven for 1 hour and 45 minutes until everything is tender and the flavors have melded. Allow the moussaka to cool slightly before placing a weight on top, then refrigerate overnight to compress the layers.
7. Reheat the Moussaka
The next day, preheat your oven to 350ºF. Remove the weights and cover the moussaka with parchment paper. Reheat it for about 1 hour until it's warmed through.
8. Broil for a Golden Finish
Finally, broil the moussaka for 2-3 minutes until the top is beautifully golden brown, adding a delightful texture to the dish.
Slice and salt the eggplant to draw out moisture and reduce bitterness. Let it sit for 30 minutes, rinse, and pat dry for a firmer texture and concentrated flavor when cooking.
Let the moussaka rest for 15-20 minutes post-baking for easier slicing and enhanced flavor.
Caramelize onions and garlic, and add spices like cinnamon or nutmeg to create a rich, complex base for the sauce.
Layer sauce, eggplant, and celery root with intention, and top with béchamel or cheese, ensuring complexity in texture and flavor.
Slowly simmer the sauce to a thick consistency to concentrate flavors and prevent a watery moussaka.
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