Greek Moussaka Recipe
Discover my irresistible Moussaka recipe, a classic Greek dish with layers of eggplant, minced beef, and creamy bechamel sauce. Perfect for any occasion!
Ingredients
Vegetable Base
- 2 cups olive oil for frying varies depending on pan size
- 4 potatoes
- 4 zucchini
- 4 eggplants
- 200 grams Kefalograviera cheese finely shredded substitutes parmesan, kasseri or peceroni
- 1 tablespoon Salt
- ½ tablespoon pepper
Meat Sauce
- 2 tablespoon olive oil
- 1 large red onion finely chopped
- 1 medium-sized garlic bulb minced
- 1 kg beef mince meat
- 1 cup red wine
- 800 grams crushed canned tomatoes
- 1 tablespoon salt
- ½ teaspoon white pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoon sugar
- ½ teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaves
- 1 bunch fresh parsley finely chopped
Bechamel
- 150 grams unsalted butter
- 1 cup plain flour
- 1 litre milk
- 2 egg yolks keep whites for breakfast :P
- ½ teaspoon nutmeg
- 250 grams Kefalograviera cheese finely shredded substitutes parmesan, kasseri or peceroni
Instructions
Vegetable Base
- Slice the potatoes, zucchini, and eggplants into circular disks.
- Heat the olive oil in a pan over medium-high heat and fry the vegetable slices until they are cooked and golden brown.
- Remove the fried vegetables from the pan and place them on paper towels to drain excess oil. When draining make sure to spread out your vegetables so they drain as much as possible. If needed, you can also use a wire rack.
Meat Sauce
- In a large pot over high heat, add the olive oil, finely chopped onion, and minced garlic. Cook for a few minutes until the onion and garlic are soft and translucent.
- Add the beef mince and cook until it turns from red to brown, breaking it up as it cooks.
- Pour in the red wine and let it simmer until the liquid has mostly evaporated (about 3 minutes).
- Stir in the crushed tomatoes.
- Add the salt, white pepper, ground cinnamon, ground nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Mix well and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes.
- Remove from the heat, and discard the bay leaves.
Bechamel
- In another saucepan over medium heat, melt the butter. Gradually add the flour while continuously stirring until a smooth paste forms.
- Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.
- Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.
- Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.
Assembly and Cooking
- Preheat the oven to 165°C (fan-forced).
- Arrange the potato slices in a single layer at the bottom of a baking dish, season with salt and pepper, and sprinkle a handful of cheese on top.
- Add a layer of eggplant slices, season, and sprinkle with cheese.
- Layer the zucchini slices evenly, season, and sprinkle with cheese.
- Add a second layer of eggplant slices, season, and sprinkle with the remaining cheese.
- Pour the meat sauce evenly over the layered vegetables, spreading it out to cover the entire surface.
- Top with the bechamel sauce, spreading it evenly over the meat sauce.
- Bake in the preheated oven for 40 minutes or until the top is golden brown. Check from 30 minutes onwards to avoid overcooking.
- Let the moussaka rest and cool for a minimum of 30 minutes before slicing.
- Cut into portions, serve, and enjoy!
Video
Nutrition
Calories: 1.557kcalCarbohydrates: 66gProtein: 56gFat: 119gSaturated Fat: 40gPolyunsaturated Fat: 8gMonounsaturated Fat: 63gTrans Fat: 2gCholesterol: 231mgSodium: 2.937mgPotassium: 2.202mgFiber: 13gSugar: 24gVitamin A: 1.674IUVitamin C: 54mgCalcium: 959mgIron: 7mg
Tried this recipe?Post it on Instagram and tag me @nikolopaa