Yesterday, my in-laws came to visit: my parents-in-law, my sister-in-law, and her fiancé. It was their first time at my house, and I wasn’t quite sure what to do. I was nervous. Is this what being an adult is like? I didn’t have many ideas for the menu, and then my neighbor (my hero!) gave me her grandmother’s moussaka recipe. I’d never made it or eaten it, so it was the perfect opportunity to try. Apart from tzatziki, Greek cuisine was a complete mystery to me, and my discovery of moussaka was wonderful. Because of the cost, I made it with beef, and it was sublime, but with lamb, it must be divine.

The recipe seems long, but that’s mainly because I detailed the steps. It took me about an hour to prepare and about 45 minutes to cook. (Okay, I cheated a little and used ready-made béchamel sauce!)

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Ingredients:

Vegetables:

• 4 large eggplants
• 4 white potatoes, thinly sliced
• Olive oil for brushing and frying

Meat Sauce:

• 2 pounds (about 900g) ground lamb or lean ground beef
• 4 medium onions, chopped
• 6 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes in their puree
• 2 tablespoons tomato paste
• 150g feta cheese, diced (optional)
• 1/4 cup chopped parsley
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• 2 tablespoons red wine vinegar
• 1/2 cup dry white wine
• Salt and black pepper, to taste

Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups warm milk
• 1/2 tsp. 1 teaspoon ground nutmeg
• 1/3 cup grated pecorino romano or parmesan cheese
• 2 egg yolks
• Salt and white pepper, to taste

Method:

1. Wash the eggplants and cut them into slices about 1 cm thick. Arrange them on a baking sheet lined with parchment paper, lightly brush each slice with olive oil on both sides, and sprinkle with salt. Bake at 190°C (375°F) for about 20 to 25 minutes, or until tender and lightly browned, turning them halfway through.
2. Peel the potatoes and slice them thinly. Arrange the slices on a baking sheet lined with parchment paper, brush them with olive oil, and sprinkle lightly with salt. Bake at 190°C (375°F) for about 20 minutes, until tender and beginning to brown, turning them halfway through.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic, and sauté until softened. Add the ground lamb or beef, and cook until well browned. Stir in the chopped tomatoes, tomato paste, feta cheese (this is a twist on the recipe; if you want something more authentic, leave it out), parsley, oregano, cinnamon, cayenne pepper, red wine vinegar, and white wine. Simmer uncovered until the sauce thickens, about 30 minutes. Season with salt and pepper.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux. Gradually whisk in the hot milk to prevent lumps from forming. Add the nutmeg, then remove from the heat as soon as the sauce thickens. Stir in the cheese and egg yolks, then season with salt and pepper.
5. In a large baking dish, arrange a layer of eggplant and potatoes, then spread the meat sauce over them. Repeat the layers of eggplant and meat sauce if necessary. Pour the béchamel sauce over the top and smooth with a spatula.
6. Bake in a preheated oven at 190°C (375°F) for about 45 minutes, or until the moussaka is golden brown. Let it rest for 15 minutes before serving.

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I thought there was enough for an army, but the dish was a huge hit, and some people even went back for seconds! (Yes, honey, you’re going to have to hit the gym!) Between two awkward questions about when we’re getting married and when we’re going to have a baby… yeah, they’re not putting any pressure on us at all! Personally, I love my man, but after only four months, I’m not planning on getting married and turning into a baby-making machine already!!!

Are all in-laws like that?

Well, anyway, if you make this recipe, I hope you won’t have to deal with the same topics of conversation, except, of course, if you’ve reached this stage.

Enjoy your meal.

Hugs and kisses, see you soon!