How To Make Moussaka | Moussaka Recipe (Traditional Greek Moussaka)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bechamel sauce

🥗Healthier: cauliflower puree

💰Cheaper: milk + flour

Cauliflower puree offers a lighter option, while a simple milk and flour mix is cost-effective.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories, while processed cheese is often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar is a budget-friendly alternative.

Slice eggplant into slabs and salt it; set aside for about half an hour.

Dry the eggplant with a paper towel and drizzle with olive oil.

Broil the eggplant for a few minutes until charred and tender.

In a skillet, heat olive oil and sauté finely chopped onions until golden brown, about 5 minutes.

Add ground lamb and cook until browned, about 7-10 minutes; drain excess liquid if necessary.

Season the meat with salt, black pepper, oregano, cinnamon, nutmeg, and paprika.

Add half a cup of red wine and let it simmer for a few minutes.

Stir in beef broth and canned tomatoes; let simmer for 20-25 minutes.

In a separate pan, make a roux with olive oil and flour, cooking until golden brown.

Gradually whisk in milk until smooth, then temper in eggs and mix well.

Assemble the moussaka by layering broiled eggplant, meat sauce, and then another layer of eggplant.

Spread the bechamel sauce on top and sprinkle breadcrumbs for texture.

Bake in the oven at 350°F for 40-45 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens