Traditional Greek Dishes
Greek Moussaka
Homemade Greek moussaka with layers of roasted eggplant, beef in tomato sauce, and a creamy bechamel gratin with cheese. A hearty and comforting dish, ideal for sharing.
Prepare a traditional Greek moussaka with tender eggplants, an aromatic meat and tomato filling, and a golden bechamel topping. The final rest helps to obtain firm and clean portions.
01
Ingredients
Have everything ready before you begin.
- ✓3 large eggplants
- ✓4 tablespoons of olive oil
- ✓500 g of ground beef
- ✓1 large onion chopped
- ✓2 cloves of garlic chopped
- ✓400 g of crushed tomato
- ✓1 tablespoon of tomato paste
- ✓100 ml of dry red wine
- ✓1 teaspoon of dried oregano
- ✓½ teaspoon of ground cinnamon
- ✓1 bay leaf
- ✓Salt to taste
- ✓Black pepper to taste
- ✓60 g of butter
- ✓60 g of wheat flour
- ✓600 ml of milk
- ✓1 pinch of nutmeg
- ✓2 eggs
- ✓100 g of kefalotyri or parmesan cheese grated
02
Step-by-step method
- 01
Preheat the oven to 200 °C (400 °F)
Preheat the oven to 200 °C (400 °F). Wash the eggplants and cut them into long slices about 1 cm thick.
- 02
Place the slices in a tray, sprinkle with salt and let them rest …
Place the slices in a tray, sprinkle with salt and let them rest for 15 minutes. Dry them with paper towels and brush them with 2 tablespoons of olive oil.
- 03
Bake the eggplants for 15-20 minutes, turning them halfway through, …
Bake the eggplants for 15-20 minutes, turning them halfway through, until they are flexible and lightly browned.
- 04
While the eggplants are roasting, heat a large skillet over medium …
While the eggplants are roasting, heat a large skillet over medium heat with the other 2 tablespoons of olive oil. Cook the onion for 5 minutes, until it is translucent.
- 05
Add the garlic and cook for about 1 minute, being careful not to …
Add the garlic and cook for about 1 minute, being careful not to burn it.
- 06
Add the ground beef, break it up with a wooden spoon and cook until …
Add the ground beef, break it up with a wooden spoon and cook until it loses its pink color and starts to brown. Remove excess fat if necessary.
- 07
Add the tomato paste and stir for 1 minute
Add the tomato paste and stir for 1 minute. Pour in the red wine, scrape the bottom of the skillet and let it simmer for 2-3 minutes to evaporate the alcohol.
- 08
Add the crushed tomato, oregano, cinnamon, bay leaf, salt and pepper.
Add the crushed tomato, oregano, cinnamon, bay leaf, salt and pepper. Cook over low heat for 25-30 minutes, stirring occasionally, until the sauce thickens. Remove the bay leaf and adjust the salt and pepper.
- 09
To prepare the bechamel, melt the butter in a saucepan over medium …
To prepare the bechamel, melt the butter in a saucepan over medium heat. Add the flour and stir continuously for 2 minutes, without letting the mixture take on too much color.
- 10
Pour in the milk slowly while beating to avoid lumps
Pour in the milk slowly while beating to avoid lumps. Cook for 6-8 minutes, until the sauce thickens and coats the back of a spoon.
- 11
Add the nutmeg, salt and pepper
Add the nutmeg, salt and pepper. Remove the saucepan from the heat and let the sauce cool slightly.
- 12
Beat the eggs in a bowl and incorporate them slowly into the becha…
Beat the eggs in a bowl and incorporate them slowly into the bechamel, mixing energetically. Add half of the grated cheese and reserve the other half for gratin.
- 13
To assemble the moussaka, use a baking dish of approximately 30 × …
To assemble the moussaka, use a baking dish of approximately 30 × 20 cm. Place a layer of eggplant, followed by half of the meat filling.
- 14
Add another layer of eggplant and the rest of the meat
Add another layer of eggplant and the rest of the meat. Finish with a final layer of eggplant.
- 15
Pour the bechamel over the entire surface and spread it to the edges.
Pour the bechamel over the entire surface and spread it to the edges. Sprinkle the reserved cheese on top.
- 16
Bake at 200 °C for 35-40 minutes, until the surface is golden brown …
Bake at 200 °C for 35-40 minutes, until the surface is golden brown and the sauce bubbles gently at the edges. If it browns too quickly, cover the dish lightly with aluminum foil and remove it during the last 10 minutes.
- 17
Let the moussaka rest for 20-30 minutes before cutting it
Let the moussaka rest for 20-30 minutes before cutting it. Serve it with a wide spatula, alone or accompanied by a fresh salad or green leaves.
- Roasting the eggplants helps to avoid a moussaka that is too heavy or oily.
- Reduce the meat sauce well before assembling the layers so that the preparation does not fall apart when serving.
- Do not add the eggs to the bechamel while it is boiling; let it lose a little heat to avoid curdling.
- Kefalotyri cheese can be substituted with parmesan or a mixture of parmesan and cured Manchego cheese.
- Let the moussaka rest between 20 and 30 minutes after baking to obtain firm and clean portions.
- To reheat it, use the oven at a moderate temperature to avoid drying out the bechamel.
- If you prepare it in advance, you can leave it assembled in the refrigerator and bake it later, adding a few minutes to the cooking time.