Greek Moussaka recipe, Μουσακάς, the authentic Greek moussakas recipe, Greek 🇬🇷food recipe.

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 1.5 kg of eggplants and sprinkle them with salt in a baking tray.

Brush the eggplants lightly with Greek olive oil.

Bake the eggplants in a preheated oven at 180°C for about 15 minutes.

Turn the eggplants to the other side, brush with oil, and bake again.

In a non-stick pan, add a dash of Greek olive oil and brown 400 g of chopped onions for about 5 minutes.

Add 0.5 kg of minced meat to the onions and cook until browned.

Chop 1 kg of tomatoes and add them to the meat mixture along with black pepper, salt, a teeny bit of cinnamon, and garlic powder.

Instead of one cup of white wine, add 1 cup of white vinegar and cook until all the juice has evaporated.

Remove the eggplants from the oven and place them in a Pyrex dish.

Slice the potatoes and bake them in the same way for about 10 minutes on medium to high heat.

Layer the dish starting with one layer of potatoes at the bottom, followed by a layer of eggplants, then a layer of minced meat, pressing down the minced meat to mold it to the layers below.

Place a second layer of eggplant on top, followed by the rest of the minced meat.

Prepare the bechamel sauce (instructions not provided in the video).

Pour half of the bechamel sauce on top and let it sink down, then add the rest of the bechamel sauce.

Sprinkle 50 g of crushed bread crumbs and 150 g of kefalo ti cheese on top, followed by a good amount of black pepper and a drizzle of olive oil.

Bake in the preheated oven for about 35 to 40 minutes at 180°C.

After 40 minutes, let the moussaka cool down before cutting to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens