Classic Greek Moussaka with homemade tomato paste – Dairy-free version

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Roasted Vegetables

1. 8
   Preheat the oven to 200°C (390°F).

   Oven
2. 9
   Brush the vegetables generously with the olive oil.

   Pastry brush
3. 10
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 11
   Roast the vegetables in a hot oven (200°C / 390°F) 20 minutes, until the eggplants soften.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

For the Meat sauce

1. 12
   Heat the olive oil in a pot over medium heat.

   StovePot
2. 13
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 14
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 15
   Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.

   Stove

   💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
5. 16
   Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.

   StoveWooden spoon
6. 17
   Drain off the excess fat.
7. 18
   Add the tomato paste to the meat and stir 1 minute, until it darkens a little.

   💡Fry the tomato paste with the meat for a minute before the liquids: it caramelizes lightly, loses its sourness and deepens the sauce.
8. 19
   Add the tomatoes, oregano, cinnamon and nutmeg, season with salt and black pepper and bring to a boil.

   Stove

   💡Add a pinch of sugar or half a grated carrot to a tomato sauce. The natural sugar balances the acidity. Do not add baking soda: it changes the texture and the taste.
9. 20
   Serve hot 0.

   StoveLid

   💡The slower the sauce cooks, the thicker it gets and the better the flavors blend. 20–30 minutes make a quick meat sauce; an hour and a half to two hours over low heat make a rich Bolognese.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

For the Béchamel

1. 21
   Melt the canola oil in a pot over medium heat, add the flour and stir 1–2 minutes, until a smooth roux forms and starts to bubble.

   StovePot
2. 22
   Gradually add the unsweetened soy milk, whisking constantly, and cook 5–8 minutes, until the sauce is thick and coats the back of a spoon.

   StoveWhisk

   💡Add the unsweetened soy milk slowly, whisking constantly, so no lumps form. For lasagna, the common ratio is about 7 g flour per 100 ml unsweetened soy milk (4 tablespoons flour to 2 cups): more flour gives a thick béchamel, for moussaka; less flour gives a soft béchamel, for a sauce.
3. 23
   Season with salt and Nutmeg.
4. 24
   Remove from the heat and stir in the cheese and eggs, until the cheese melts.

   💡Eggs go into the béchamel only after it has cooled slightly: boiling béchamel cooks them into lumps.
5. 25
   In a baking dish, lay a layer of eggplant, the meat sauce over it and another layer of eggplant, and pour the béchamel on top.

   Baking pan
6. 26
   Bake 40 minutes, until the moussaka browns.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 27
   Let the dish rest for 15 minutes before serving.