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.

Prepare 3 medium eggplants by removing the tops and slicing them lengthwise into 4 to 5 mm thick slices.

Lightly season the eggplant slices on each side and set them aside.

Peel and slice 3 to 4 large potatoes into similar thickness as the eggplant.

Heat a frying pan over medium-high heat and add enough oil for shallow frying.

Fry the potatoes in a single layer for 2 to 3 minutes on each side until golden brown, repeating in batches until all potatoes are cooked.

Salt the eggplant slices and let them sit for 25 to 30 minutes to draw out moisture and bitterness, then rinse and pat dry.

Fry the eggplant slices in the same pan for 2 to 3 minutes on each side until golden brown, adding more oil as needed.

Dice 1 large brown onion and finely grate 2 cloves of garlic.

In a large pan, heat 30 ml of olive oil over medium heat and sauté the diced onions for 4 to 5 minutes until soft and translucent, then add the garlic and cook for an additional 2 minutes.

Add 750 g of ground beef and cook until browned, then stir in 1 teaspoon of ground cinnamon, 1 teaspoon of dried thyme, and 60 g of tomato paste, cooking for 1 minute.

Add 2 bay leaves, 400 g of chopped tomatoes, and 200 ml of beef stock, seasoning with salt and pepper, and let simmer for 20 to 30 minutes.

In a separate saucepan, heat 1 liter of whole milk and in another, melt 120 g of unsalted butter, then add 120 g of all-purpose flour to create a roux, cooking for 2 minutes.

Gradually add the warm milk to the roux, whisking until smooth, then stir in 85 g of grated Parmesan and a pinch of nutmeg, followed by 2 egg yolks, seasoning with salt and pepper.

Mix 4 to 5 tablespoons of the bechamel sauce into the meat sauce before assembling the moussaka.

Layer the sliced potatoes at the bottom of a baking dish, followed by the eggplant, then the meat sauce, and finally the bechamel sauce on top, adding more Parmesan if desired.

Bake in a preheated oven at 180°C for 40 to 50 minutes until golden and crisp on top.

Let cool for a minimum of 45 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens