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.
