Moussaka Recipe: A Delicious Greek Classic for Your Kitchen
I’ve included some videos below for those who prefer to watch rather than read.
Moussaka is a beloved Greek comfort food that you definitely need to try. This dish combines layers of eggplant, potatoes, ground beef, and a creamy béchamel sauce for a flavor-packed experience.
You’ll learn how to prepare each component, from frying the eggplants and potatoes to simmering the rich meat sauce. The final layer of béchamel sauce adds a luxurious texture that brings everything together beautifully. Follow along to make an authentic moussaka that will delight your taste buds and impress your guests.
Exact Ingredients (+ Possible Substitutes)
Ingredients
Eggplants: 2 large, sliced into ½-inch rounds
- Substitute: Zucchini
Potatoes: 2 large, peeled and sliced into ½-inch rounds
- Substitute: Sweet potatoes
Ground Meat: 1 pound (beef, lamb, or a mix)
- Substitute: Ground turkey or plant-based meat
Onion: 1 large, finely chopped
Garlic: 4 cloves, minced
Crushed Tomatoes: 1 can (14 ounces)
Tomato Paste: 2 tablespoons
Red Wine: ½ cup
- Substitute: Beef broth or vegetable broth
Olive Oil: 6 tablespoons (divided)
- Substitute: Any vegetable oil
Salt and Pepper: To taste
Oregano: 1 teaspoon, dried
Bay Leaf: 1
Béchamel Sauce Ingredients
Butter: 4 tablespoons
Flour: 4 tablespoons
Milk: 2 cups
Eggs: 2, beaten
Nutmeg: A pinch
Parmesan Cheese: ½ cup, grated
- Substitute: Any hard cheese like Romano or Asiago
Preparation Steps
- Slice and prepare your vegetables (eggplants and potatoes).
- Brown the ground meat with onions and garlic.
- Mix in crushed tomatoes, tomato paste, red wine, and seasonings.
- Prepare your béchamel sauce by melting butter, adding flour, then milk, and finally blending in beaten eggs and cheese.
This should help you gather all of the ingredients you need and know what substitutes can be used if you’re missing something.
Instructions
Prepare the Eggplants:
- Remove stalks, and slice the eggplants lengthways into ½-inch slices.
- Place slices in a colander, season with salt, and cover with an inverted plate.
- Leave them for 30 minutes to 1 hour.
Prepare the Potatoes:
- Peel potatoes and slice them into ½-inch rounds.
- Drizzle with olive oil, season with salt, pepper, and oregano.
- Bake at 425°F (220°C) until golden.
Cook the Meat Sauce:
- Heat a little olive oil in a large pan.
- Cook chopped onion for a few minutes, then add garlic, cinnamon, and oregano.
- Add ground meat (lamb or beef) and brown.
- Mix in wine, tomatoes, sugar, and broth. Let simmer for 20-30 minutes.
Cook the Eggplants:
- Brush eggplant slices with olive oil.
- Broil until softened and golden brown.
Assemble the Moussaka:
- Butter a large baking dish (8×12 inch).
- Layer half the potatoes and eggplants.
- Pour the meat sauce and spread evenly.
- Top with remaining potato and eggplant slices.
Make the Bechamel Sauce:
- Melt butter in a saucepan, add flour, and cook for a minute.
- Slowly add milk, stirring continuously until thickened.
- Remove from heat, whisk in an egg, and season with nutmeg, salt, and pepper.
Bake:
- Pour the bechamel over the layered dish.
- Spread it evenly.
- Bake at 350°F (175°C) for about 45 minutes, until the top is golden brown.
Enjoy your delicious homemade moussaka!
Tips, Tricks & Storing
When making moussaka, ensure you pre-cook the eggplant slices. This helps remove any bitterness and makes them tender.
Use a colander to salt and drain the eggplant. This step helps reduce the moisture content, giving you a firmer texture.
Pat the eggplant dry with paper towels before layering. This stops the casserole from becoming too soggy.
For a richer flavor, simmer the meat sauce longer. The spices meld together nicely, enhancing the taste.
When layering, make sure to evenly spread each layer. This helps in achieving a balanced bite with every forkful.
Use a sharp knife to slice through the moussaka. This ensures clean cuts and neat servings.
To store moussaka, allow it to cool completely. Cover it with plastic wrap or transfer it to an airtight container.
In the fridge, moussaka can last for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until warmed through.
For longer storage, you can freeze moussaka. Wrap it well in aluminum foil and plastic wrap. It can last for up to 3 months.
When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) for best results.
Consider adding a dash of nutmeg to the béchamel sauce. It adds a subtle warm flavor that complements the dish well.
Recipe Variations & Serving Suggestions
Moussaka is a versatile dish, and there are various ways to prepare and serve it.
Recipe Variations
Vegetarian Moussaka: Replace the ground meat with a mix of lentils and chopped mushrooms. This gives you a hearty and satisfying dish without any meat.
Vegan Moussaka: Use the vegetarian recipe and substitute the bechamel sauce with a dairy-free version. Almond milk paired with margarine works well.
Different Meat Choices: Instead of lamb, you can use ground beef, pork, or even a mix of meats. Each type of meat adds a unique flavor.
Alternative Vegetables: While traditional moussaka uses eggplants, you can also add zucchini or sweet potatoes for a different taste.
Gluten-Free: Ensure your bechamel sauce is made with gluten-free flour. Double-check other ingredients to make sure they’re gluten-free too.
Serving Suggestions
Side Salad: A fresh Greek salad with tomatoes, cucumbers, red onions, olives, and feta cheese pairs well with moussaka. Drizzle with olive oil and vinegar.
Rice: Serving moussaka with a side of rice is common. It can be plain or flavored with herbs like dill.
Bread: Crusty bread or garlic bread is great for soaking up the flavors of the dish.
Wine Pairing: A glass of red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors of moussaka.
Feel free to experiment with these variations and serving ideas to find what you like best.
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.
