Authentic Greek Moussaka
A classic Greek dish with layers of eggplant, potatoes, ground beef, and a rich béchamel sauce baked to perfection.
Nutrition Facts
Per Serving: Calories: 450 kcal, Fat: 30 g, Sodium: 800 mg, Carbohydrate: 40 g, Protein: 25 g
Descriptions
This authentic Greek moussaka is a hearty dish with layers of roasted eggplant and potatoes, topped with a savory mixture of ground beef and tomato sauce, and finished with a rich béchamel sauce.
Baked to golden perfection, this dish is a favorite in Greek cuisine and perfect for family dinners or special occasions.
Directions
1- Prepare the tomato sauce: Finely chop the onion and sauté it in a small saucepan until golden. Add diced tomatoes and about 2 tablespoons of olive oil. Season with cinnamon, honey, salt, and pepper. Let simmer on medium heat for about 25 minutes, or until the sauce thickens.
2- Prepare the eggplants: Slice the eggplants into thin rounds (no need to peel), sprinkle with salt, and let them drain for about 30 minutes to remove excess moisture.
3- Prepare the potatoes: Peel and slice the potatoes into thin rounds. Arrange them at the bottom of a greased baking dish. Drizzle a bit of olive oil and the juice from the simmered tomato sauce over the potatoes. Grill them in the oven at 400°F for 10-15 minutes until they begin to brown.
4- Cook the eggplants: After draining, fry the eggplant slices in a hot pan with a bit of olive oil until browned on both sides. Set aside.
5- Prepare the ground beef: In a large pot, brown the ground beef in butter, seasoning with salt, pepper, and cinnamon. Remove excess liquid from the meat, then stir in the tomato sauce and simmer on low heat.
6- Prepare the béchamel sauce: Melt 2 tablespoons of butter in a small saucepan, then whisk in 3 tablespoons of flour. Gradually add 1 ½ cups of milk, stirring continuously until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
7- Assemble the moussaka: Layer half of the ground beef mixture over the potatoes in the baking dish. Follow with half of the eggplant slices, then the remaining beef, and the final layer of eggplants. Drizzle with olive oil and top with the béchamel sauce.
8- Bake at 400°F for 1 hour, until the top is golden and crispy.
Note's
- For a vegetarian version, replace the beef with lentils or a meat substitute.
- Make sure to let the eggplants drain properly to avoid excess moisture in the dish.
- The dish can be made a day ahead and reheated, which often enhances the flavor.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 5 tomatoes, chopped
- ½ cup tomato sauce
- 2 medium eggplants
- 6 medium potatoes
- 1 pound ground beef
- 1 teaspoon cinnamon
- 1 tablespoon honey
- Salt and pepper to taste
- 2 tablespoons butter (for béchamel)
- 3 tablespoons flour (for béchamel)
- 1 ½ cups milk (for béchamel)
- Pinch of nutmeg
