RECIPES

Μουσακάς

Moussaka • Moussaka

Layers of eggplant, potato, cinnamon-scented meat sauce and thick béchamel baked until the top turns deeply golden.

Savory Main dishes Pan-Greek
Slice of Greek moussaka with eggplant, meat sauce and golden béchamel
Prep50 min
Cook75 min
Serves8
DifficultyAdvanced

Ingredients

  • 5 eggplants, sliced
  • 4 potatoes, sliced
  • Olive oil
  • 750 g ground beef or beef-lamb mix
  • 2 onions, chopped
  • 2 garlic cloves
  • 400 g crushed tomatoes
  • 2 tbsp tomato paste
  • 150 ml red wine
  • 1 cinnamon stick
  • 1 bay leaf
  • 900 ml milk
  • 100 g butter
  • 100 g flour
  • 2 egg yolks
  • 100 g kefalotyri or parmesan
  • Nutmeg, salt and pepper

Method

  1. Salt eggplant slices, rest 30 minutes, rinse and dry. Brush eggplant and potatoes with oil and roast until tender.
  2. Cook onion and garlic in olive oil, add meat and brown. Stir in tomato paste, wine, tomatoes, cinnamon and bay; simmer until thick.
  3. Make béchamel with butter, flour and warm milk. Off heat, whisk in yolks, cheese, nutmeg and salt.
  4. Layer potatoes, half the eggplant, meat sauce and remaining eggplant.
  5. Spread béchamel over the top, sprinkle with cheese and bake at 180°C until golden, about 45 minutes.
  6. Rest at least 20 minutes before cutting.

Serving Note

Serve in squares with a simple salad.