Greek Moussaka
Moussaka is a classic dish that originates from the eastern Mediterranean and the Balkans, though it’s most famously associated with Greek cuisine.At its heart, moussaka is a layered casserole—kind of like a Greek cousin of lasagna! The traditional Greek version usually includes:Layers of eggplant (aubergine) that are fried or roastedA rich meat sauce, typically made with ground lamb or beef cooked with onions, garlic, tomatoes, and spices like cinnamon and allspiceA creamy béchamel sauce (a white sauce made from butter, flour, and milk) on top, often enriched with eggs and cheese to form a golden crust when bakedIt’s baked until bubbly and beautifully browned on top, then allowed to rest before serving so the layers hold together.Different versions exist throughout the Middle East and the Balkans—some include potatoes, zucchini, or even no meat at all in vegetarian variations.
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Ingredients
For the meat sauce:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 400 g ground lamb or beef
- 1 can tomatoes (400 g), chopped
- 2 tablespoons tomato paste
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- splash red wine optional
For the béchamel sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 400 ml milk (warm)
- 1 egg yolk
- 30 g grated Parmesan or Kefalotyri cheese
- pinch nutmeg
- Salt and pepper
Instructions
Prepare the eggplant:
- Slice eggplants into 1 cm thick rounds.
- Sprinkle with salt and let them sit for about 20 minutes to draw out moisture. Pat dry.
- Brush with olive oil and roast on a baking sheet at 200°C (400°F) for 20–25 minutes, turning once. (You can also pan-fry in olive oil.)
Make the meat sauce:
- Heat olive oil in a large pan. Add onion and garlic; cook until soft.
- Add ground meat and cook until browned.
- Stir in tomato paste, tomatoes, spices, and wine (if using).
- Simmer uncovered for about 20 minutes until thickened. Adjust seasoning and let it cool.
Make the béchamel:
- Melt butter in a saucepan, add flour, and whisk for 1 minute.
- Gradually add warm milk, whisking until smooth and thickened.
- Remove from heat, stir in cheese, salt, pepper, and nutmeg. Let cool slightly, then whisk in the egg yolk.
Assemble:
- In a lightly greased baking dish (about 20×20 cm), layer half the eggplant, then all the meat sauce, then the remaining eggplant.
- Pour the béchamel evenly on top and smooth it out. Sprinkle with a bit more cheese, if you like.
Bake:
- Bake at 180°C (350°F) for about 35–40 minutes, until golden and bubbly on top.
- Let it rest for 15 minutes before slicing and serving — it holds together better once cooled slightly.
- Serve it with a crisp green salad, some crusty bread, or a glass of dry red wine.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 548kcal (27%)Carbohydrates: 28g (9%)Protein: 27g (54%)Fat: 38g (58%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 141mg (47%)Sodium: 309mg (13%)Potassium: 1066mg (30%)Fiber: 8g (33%)Sugar: 16g (18%)Vitamin A: 492IU (10%)Vitamin C: 9mg (11%)Calcium: 263mg (26%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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