Greek Moussaka

That delicious dish in the photo looks like Greek Moussaka – a rich, comforting casserole made with layers of eggplant (or potatoes), seasoned ground meat, and creamy béchamel sauce, topped with a golden cheesy crust. Here’s a full traditional recipe for you:

Greek Moussaka Recipe

Ingredients:

For the Meat Sauce:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g (1 lb) ground beef or lamb
• 400g (14 oz) canned chopped tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice or nutmeg
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

For the Vegetables:

• 3–4 medium potatoes, thinly sliced (peeled)
• 2 large eggplants, sliced into rounds
• Olive oil for brushing
• Salt

For the Béchamel Sauce:

• 100g (7 tbsp) butter
• 100g (3/4 cup) all-purpose flour
• 1 liter (4 cups) milk, warm
• Salt and pepper to taste
• A pinch of nutmeg
• 2 egg yolks
• 1/2 cup grated parmesan or kefalotyri cheese

For the Topping:

• Grated cheese (parmesan or a mix of mozzarella & cheddar)

Instructions:

1. Prepare the Vegetables:

• Sprinkle eggplant slices with salt and let sit for 20–30 minutes to remove bitterness. Rinse and pat dry.
• Brush eggplant and potato slices with olive oil and bake at 200°C (400°F) until lightly golden, or pan-fry them if preferred. Set aside.

2. Make the Meat Sauce:

• Heat olive oil in a large pan. Sauté onion until soft, then add garlic and meat.
• Cook until browned. Stir in tomato paste, canned tomatoes, wine, cinnamon, allspice, salt, pepper, and parsley.
• Simmer uncovered for 20–30 minutes until thick. Set aside.

3. Make the Béchamel Sauce:

• Melt butter in a saucepan, stir in flour and cook for 1–2 minutes.
• Gradually add warm milk, whisking constantly to avoid lumps.
• Cook until thickened. Remove from heat and stir in salt, pepper, nutmeg, egg yolks, and cheese.

4. Assemble the Moussaka:

• In a deep baking dish:
  • First layer: potato slices
  • Second layer: eggplant
  • Third layer: all the meat sauce
  • Top with remaining eggplant
  • Pour béchamel sauce evenly over the top
  • Sprinkle with grated cheese

5. Bake:

• Bake at 180°C (350°F) for 45–60 minutes until top is golden and bubbling.
• Let it rest for at least 20–30 minutes before cutting – this helps it set.

Serving Suggestions:

Serve with a Greek salad, crusty bread, and optionally a glass of red wine. Tastes even better the next day!

Let me know if you’d like a vegetarian version or any substitutions.