greek moussaka dish recipe

Traditional Greek Moussaka Recipe (Meat, Eggplant & Béchamel Sauce)

When we think of Greek Food Moussaka always comes to mind.. Moussaka is a traditional Greek dish of 3 baked layers: Vegetables (eggplant, potatoes) Meat (ground beef, pork or lamb), and Bechamel sauce.. The dish is full of juicy flavors, hearty and very healthy.

Coined as the Greek’s version of lasagna but without the pasta. Moussaka is basically not an everyday food dish and is usually served in small square shaped pieces. 

Moussaka is baked as a special treat for guests & family on festive days. It’s also considered as an exotic version of lasagne and is exceptionally healthy to eat due to the abundance of fresh vegetables used in the cuisine.

Greek Moussaka Recipe Video (Step By Step)

Greek Moussaka Recipe Ingredients

Cookware Needed For This Recipe
Glass Baking Tray
Frying Pan
Medium Saucepan
Wood Spoon Stir

Ingredients For The Moussaka
Eggplant (1.5kg)
Salt As Needed
Chopped Onions (200g)
Red Wine (150g)
Chopped Tomatoes (600g)
Ground Pork (350g) Can use Beef If You Want
Minced Lamb (500g) Can Use Beef If You Want
Olive Oil (3 Tbsp)
Black Pepper
Sliced Long Potatoes (500g)
Grated Parmigiano Cheese (150g)
Grated Pecorino Cheese (100g)

Ingredients For The Bechamel
Butter (100g)
Milk (1000g)
Flour (100g)
Pinch Of Nutmeg
Grated Parmigiano Cheese (60g)
Cinnamon (1 Tsp)
Chaat Masala (1/4 Tsp)
Shredded Mozarella Cheese
Butter (1 Tbsp)

How To Make Greek Moussaka

Note: Below is not the recipe in the video but very similar..

1.) Peel and clean the potatoes. Then cut the potatoes in slices and the eggplants into long narrow slices. (See Pic)

season the eggplants

2.) Season the eggplants with salt and set them aside for 45 minutes. Start frying the potatoes in a pan at a medium temperature (fry in extra virgin olive oil). Once the potatoes are fried, place them on kitchen paper to absorb and discard the oil.

3.) Go back to the eggplants and path them dry on both sides. Then start frying them in the same oil of the potatoes. When all the eggplants are fried, place them on kitchen paper to absorb the excess oils.

deep fry the eggplants

Preparing The Meat For The Moussaka

4.) Heat up 3 tablespoons of olive oil then add 2 finely chopped fresh tomatoes and 1 chopped onion, cook (sauté) them for about 4 minutes.

5.) After 5 minutes add the minced meat (Pork, Lamb, Or Beef) and fry for 5-7 minutes. Then add the tomato juice, the spoonful of tomato paste, 1 pinch of salt, pepper (optional) and 2 glasses of water. 

6.) Cook for about 45 minutes until all the liquid is absorbed but not dry. Once the cooking is over, remove the pot from the heat and leave it to cool. 

prepare sauce with ground pork, beef, or lamb

Layering The Moussaka In The Baking Tray

7.) Once the potatoes, eggplants and meat are ready start preparing the baking tray. Place a layer of potatoes and a layer of eggplants on top. 

8.) Spread the meat with a wood spoon or spatula on top of the layer with the eggplants. Then put another layer of eggplants and then a final layer of potatoes.. We are ready to make the Béchamel!

Layering Order: Potatoes (bottom), eggplants, meat, eggplants, Potatoes (top)

layer the eggplant

How To Make The Béchamel

9.) Dilute the condensed milk with water in a small bowl. 

10.) Put the butter in a saucepan and melt it at medium temperature. Once melted, add the flour and slowly stir with a whisk constantly. 

11.) From now on, stir constantly until the Béchamel is ready. After 1 minute add the milk slowly (about 4 minutes). As soon as you add the milk, increase the temperature and stop cooking as soon as the mixture boils. 

12.) When done, remove the pan from the heat and add the nutmeg and egg yolks. Keep on stirring slowly then finally add the parmesan cheese. The Béchamel is ready. 

13.) Go back to the baking tray and slowly pour the Béchamel on top of the potatoes and spread evenly with a spatula. 

making and pouring the bechamel

Preheat the oven to 400 degrees F. Bake the Moussaka for about 45 minutes (until you see the gold – brown color on top of the Béchamel). Enjoy!

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