How To Make Greek Moussaka | Akis Petretzikis

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.

Preheat the oven to 200°C (fan).

Brush a 25cm by 30cm baking pan with olive oil.

Thinly slice 2 potatoes and 1 onion, drizzle with olive oil, salt, pepper, and thyme, mix, and spread in a thin layer in the baking pan.

Bake for 20 minutes until softened and slightly golden.

Thinly slice 2 eggplants, drizzle with olive oil, season with salt, pepper, and thyme, and spread over the baked potatoes.

Bake for another 20 minutes.

Slice 2 zucchinis, drizzle with olive oil, salt, pepper, and thyme, and spread over the eggplant.

Bake for another 20 minutes.

In a pan, add olive oil and minced onion, caramelize over high heat.

Mince 1 clove of garlic and add to the pan, mix.

Add 1/2 teaspoon cinnamon and a pinch of ground clove, mix and sauté.

Add 1 tablespoon tomato paste and ground beef, breaking it up with a wooden spoon, season with salt and pepper.

Add a jar of chopped tomatoes and simmer for 5 to 10 minutes until most liquid evaporates.

In a medium saucepan over medium heat, add butter and melt.

Add flour and whisk, then slowly add milk in batches, whisking constantly until smooth and bubbling.

Remove from heat, add ground pepper, ground nutmeg, and 3 egg yolks, whisk together.

Mix one third of the bechamel sauce into the ground meat mixture to create a sticky filling.

Spread the meat filling over the baked vegetables, then spread the remaining bechamel sauce on top.

Sprinkle with grated Parmesan and bake for 25 to 30 minutes until golden brown and bubbly.

Let cool for at least one hour before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens