How to Make Greek Moussaka

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories, while cream cheese can be more budget-friendly.

Cut 3 eggplants and season with salt, let sit for 30 minutes.

Peel 3 potatoes and fry them until golden, then drain on paper towels.

Rinse the eggplant, place on a towel, and dry them.

Fry the eggplant until golden; for a less greasy alternative, heat the potatoes and eggplant in the oven and drain on paper towels.

Chop 1 onion and heat 2 to 3 tablespoons of olive oil, sauté for 3 to 4 minutes.

Add crushed garlic cloves and sauté for another 2 to 3 minutes.

Add 700g of ground beef and cook until it is no longer pink.

Season with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of cinnamon, and 1 teaspoon of thyme.

Mix in 2 tablespoons of tomato paste, 260g of tomato sauce, and 240ml of beef broth or 120ml of red wine.

Bring to a boil, then reduce heat and let simmer until thickened, about 20 minutes, removing the bay leaf afterward.

For the béchamel sauce, heat 1 liter of milk and melt 120g of butter over low heat.

Add 120g of flour and mix continuously until a paste forms.

Gradually add the milk while continuing to stir until the sauce is creamy and thick.

Season with a pinch of salt, pepper, and 1/2 teaspoon of nutmeg, then mix in 85g of parmesan cheese and 2 egg yolks.

To assemble, layer the potatoes at the bottom of the dish and add salt.

Add a layer with half of the eggplant and season with salt.

Add 4 to 5 tablespoons of béchamel to the meat mixture and mix well.

Pour the meat mixture over the eggplant and spread evenly.

Add the remaining eggplant, pour the béchamel sauce over it, and spread evenly.

Top with parmesan cheese and bake at 180°C for 40 to 45 minutes or until the top is golden brown.

Let cool for at least 45 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens