Authentic Moussaka (Printer-Friendly Version)
# Shopping List:
→ Eggplants
01 -
2 eggplants
02 -
Salt (for drawing out moisture)
03 -
Olive oil (for frying)
→ Meat Mixture
04 -
500g ground lamb or beef
05 -
2 onions
06 -
2 garlic cloves
07 -
400g canned crushed tomatoes
08 -
1 tablespoon tomato paste
09 -
1 teaspoon ground cinnamon
10 -
1 teaspoon paprika
11 -
Salt (to taste)
12 -
Black pepper (to taste)
→ Creamy Sauce
13 -
500ml milk
14 -
100g butter
15 -
50g flour
16 -
A pinch of grated nutmeg
17 -
1 egg
18 -
100g shredded cheese (like kefalotyri or parmesan)
# Let's Cook:
01 -
Set your oven to 200°C. Slice the eggplants into 1 cm thick rounds. Sprinkle some salt on top and leave them for 30 minutes to release water. Then, rinse with cold water and pat them dry.
02 -
Warm up some olive oil in a pan. Cook the eggplant slices until golden on both sides. Let the pieces drain on paper towels afterward.
03 -
Using the same pan, sauté chopped onions and garlic. Toss in the ground meat and cook until browned. Stir in the crushed tomatoes, tomato paste, cinnamon, paprika, plus salt and pepper. Simmer for 20 minutes.
04 -
Melt the butter in a pot, then stir in the flour to form a paste. Gradually whisk in the milk, letting it thicken. Add a dash of nutmeg, salt, and pepper. Lastly, mix in a beaten egg and the shredded cheese.
05 -
Grease a baking dish. Start with a layer of eggplants, followed by half the meat mixture. Repeat the layers and end with the remaining eggplants.
06 -
Spread the béchamel sauce over the layered dish. Pop it in the oven for 40–45 minutes, or until the top looks golden and bubbly.
07 -
Let the dish cool for a few minutes before serving, so the flavors meld nicely.
# Cook's Tips:
01 -
A classic Greek comfort dish
02 -
Great for prepping ahead of time
03 -
Stores in the fridge for up to 2 days
04 -
Perfect for get-togethers with loved ones