⏳ Yield & Time

Yield: 4 servings

Preparation Time: 45 minutes

Cook Time: 40 minutes

Total Time: 85 minutes

🍽 Ingredients

• 1 large Eggplant
• 1 bunch Spring onions
• 2 medium Carrots
• 2 medium Zucchini
• 1/4 cup Fresh herbs (such as parsley, dill, and oregano)
• 1/4 cup Olive oil
• to taste Salt
• to taste Black pepper
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 2 cups Milk
• 1/2 cup Grated cheese (such as Gruyère or Parmesan)
• a pinch Nutmeg

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that perfect golden-brown top.
2. Peel and thinly slice the eggplants. I find a mandoline slicer is amazing for this step; it makes perfect slices every time, but a sharp knife works too, just be careful. You want these to be thin. Really thin. Trust me on this one.
3. Salt the eggplant slices generously. Place them in a colander and let them sit for at least 30 minutes. This draws out excess moisture and prevents a soggy moussaka—a rookie mistake I made once!
4. While the eggplants are salting, prepare the vegetables. Wash and chop the spring onions, carrots, and zucchini into small, roughly equal-sized pieces. Think bite-sized! The carrots and zucchini must be smaller than the eggplant, so you don't have chunks that are unevenly cooked.
5. After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove all the salt. Pat them completely dry with paper towels. This is REALLY important, don't skip this part!
6. Lightly brush the eggplant slices with olive oil and arrange them in a single layer on baking sheets. Bake for 15-20 minutes, or until golden and tender. Keep an eye on them! You don’t want them to burn.
7. While the eggplant bakes, make the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about a minute, stirring constantly to make a roux. Don’t rush this step or you may end up with lumps!
8. Gradually whisk in the milk until the sauce is smooth and creamy. Keep whisking! Lumps are the enemy of a good béchamel sauce. Season with salt, pepper, and a pinch of nutmeg. Stir in the grated cheese.
9. In a large bowl, combine the cooked eggplant, carrots, zucchini, spring onions, and herbs. Add a generous amount of olive oil, salt, and pepper, and gently mix everything together.
10. Layer the vegetable mixture into the prepared ovenproof dish. You want a thick layer. Think at least two inches or so.
11. Pour the béchamel sauce evenly over the vegetable layer. Make sure to spread it well—you don't want any dry spots!
12. Bake the moussaka in the preheated oven for 30-40 minutes, or until the top is beautifully golden brown and bubbly. If the top starts to brown too quickly, simply tent it with aluminum foil for the remaining baking time.
13. Let the moussaka rest for at least 10-15 minutes before serving. This will allow the flavors to meld together and prevent it from being too hot to handle. You can serve it with a simple green salad or some crusty bread for a perfect spring meal. Enjoy!

📝 Notes

• For a richer flavor, you could add a little white wine to the béchamel sauce.
• Feel free to experiment with different combinations of vegetables based on your preferences and what's in season.
• If your eggplant is particularly juicy, increase the salting and rinsing time to draw out more moisture. This step is key to preventing a soggy result!
• Make sure the béchamel sauce is smooth and without any lumps. Don't rush this part or you'll regret it!