Discover the rich, savory flavors of traditional Moussaka with this simple yet delicious recipe. Layers of eggplant, potatoes, and a hearty meat sauce are topped with creamy Bechamel sauce for a dish that’s perfect for any occasion. Follow our step-by-step guide to create this classic Greek casserole that will impress your family and friends.
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Servings: 10
Cook Time: 1 hour 30 minutes
Ingredients for 10 Servings:
Main Ingredients:
- 1 kg eggplants (2.2 lbs)
- 700 g potatoes (1.5 lbs)
- 1 kg lean ground beef (2.2 lbs)
- 2 large onions
- 1 egg
- 100 ml dry white wine (100 ml / 3.4 fl oz)
- 1 tablespoon tomato paste (1 tbsp / 15 g)
- Olive oil
- A pinch of ground cinnamon
- Salt
- Freshly ground black pepper
For the Bechamel Sauce:
- 1 liter milk (1 l / 34 fl oz)
- 6 tablespoons butter (6 tbsp / 85 g)
- 8 tablespoons flour (8 tbsp / 60 g)
- Salt
- Freshly ground white pepper
Cooking Instructions:
Prepare the Vegetables:
- Peel the potatoes and slice them lengthwise into 1–1.3 cm (0.4–0.5 inch) thick slices. Slice the eggplants similarly.
- Brush the vegetables on both sides with olive oil, place them on baking sheets, and roast in a preheated oven at 180°C (350°F) until half-cooked.
Cook the Meat Sauce:
- Peel and finely chop the onions. Sauté them in a large skillet with olive oil over medium heat until golden, about 7–10 minutes.
- Add the ground beef and mix thoroughly. Pour in the mixture of tomato paste, wine, and 1 cup of water. Add salt, black pepper, and a pinch of cinnamon. Bring to a boil, then remove from heat.
Assemble the Moussaka:
- Grease a rectangular baking dish with olive oil. Layer the bottom with potato slices, then half of the eggplants, followed by the meat mixture with its juices, and finish with the remaining eggplants.
Prepare the Bechamel Sauce:
- In a small, heavy-bottomed saucepan, melt the butter. Add the flour and cook, stirring constantly, until light brown, about 2.5 minutes.
- Gradually whisk in the milk (reserving about 1/3 cup) and cook, stirring constantly, until thickened, about 5 minutes.
- Season with salt and white pepper.
- Remove from heat. Beat the egg with the reserved milk and whisk into the Bechamel sauce.
Bake the Moussaka:
- Pour the Bechamel sauce over the assembled vegetables and meat, spreading it evenly.
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes. If the top starts to darken too much, cover the dish with foil.
- Allow the Moussaka to cool slightly, about 7–10 minutes, before cutting into 10×10 cm (4×4 inch) portions and serving.
Tip:
For a different flavor, you can substitute the white fish with red fish or thinly sliced chicken breast. Add a touch of sesame oil for extra flavor. Enjoy this traditional Greek dish with a modern twist!
