Greek
Moussaka
Eggplant Potato Casserole
Moussaka may not have originated in Greece, but it has undoubtedly become the most iconic Greek dish.
This authentic Moussaka is a rich, flavorful casserole featuring layers of tender eggplant and seasoned ground lamb, all topped with a velvety béchamel sauce.
Spice Blend
Black pepper, thyme, cinnamon, bay leaves
Quick Moussaka a la Kleftiko
For a delightful twist, try pairing it with Kleftiko, a succulent lamb dish slow-cooked in parchment paper. It’s easy to prepare, fun to eat, and brings a robust Moussaka flavor to the table.
Vegetarian Moussaka
Substitute lentils for lamb to enjoy a hearty, plant-based version of this classic dish.
What You Need for Moussaka
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Main Ingredients
Alternative Ingredients
Sauce Ingredients
Greek Moussaka
Moussaka may not have originated in Greece, but it has undoubtedly become the most iconic Greek dish. This authentic Moussaka is a rich, flavorful casserole featuring layers of tender eggplant and seasoned ground lamb, all topped with a velvety béchamel sauce.For a delightful twist, try pairing it with Kleftiko, a succulent lamb dish slow-cooked in parchment paper. It’s easy to prepare, fun to eat, and brings a robust Moussaka flavor to the table.Vegetarian option: Substitute lentils for lamb to enjoy a hearty, plant-based version of this classic dish.
Ingredients
Protein
- 1 lb ground meat [1] lamb or beef recommended
Fresh Produce/Dairy
- 1/2 large eggplant cut lengthwise into thin 1/4 slices
- 1/2 lb large potatoes cut into thin 1/4 slices
- 1 cup diced tomatoes fresh or from can
- 1 lettuce of your choice; for salad (optional)
Packaged Goods
- 2 tbsp red wine [2] for the protein (optional)
Cherry-Picked Staples [Fat, Liquid, Dairy]
- olive oil for frying
- 2 tbsp butter
- 1-2 tbsp grated cheese of your choice [3]
- 1 egg or substitute
- 1 cup milk dairy or nut milk
Cherry-Picked Staples [Salty, Sour, Sweet]
- salt & pepper
- 1 orange for salad dressing (optional)
Cherry-Picked Staples [Coating, Aroma]
- 2 tbsp flour
- 1 small onion chopped
- 2 cloves garlic chopped
Moussaka Culinary Spice Kit
- 1 pouch Black pepper, thyme, cinnamon, bay leaves
Instructions
1. Prepare the Eggplants
- You need: eggplants, salt
- In a BOWL, add eggplant and a pinch of salt. Cover with cold water. Let rest for 15 minutes. Drain and dry the eggplants with kitchen paper.
2. Fry the Vegetables [4]
- You need: olive oil, potatoes, eggplants
- In a PAN, heat 2 tbsp olive oil over medium heat.
- Fry potatoes in several batches until all potatoes are almost cooked.
- Note: For an authentic taste, try not to brown the potatoes!
- Fry eggplants in several batches until they turn slightly brown.
3. Fry the Protein
- You need: chopped onion, chopped garlic, Moussaka Spices, meat, salt
- In the meantime, in another PAN, heat 1 tbsp olive oil over medium heat.
- Add the chopped onion and garlic, and cook until they are fragrant.
- Add meat or lentils, Moussaka Spices, and salt to taste.
- Stir-fry until meat is crumbled.
- Optionally, add wine and cook over medium heat until all liquid is absorbed.
- Add tomatoes and 1/4 cup of water.
- Cook over medium heat until all liquid is absorbed.
4. Prepare the Sauce (shortly before baking)
- You need: 2 tbsp butter, 2 tbsp flour, 1-2 cups of cold milk, 1 egg, 1-2 tbsp cheese (opt.), salt, nutmeg (opt.).
- In a POT, melt 2 tbsp of butter over low heat.
- Note: Pay attention not to burn the butter.
- Gradually add 2 tbsp of flour, stirring constantly until smooth.
- Add 1 cup of cold milk, stirring constantly to avoid lumps.
- Note: For a thicker topping, add another cup of milk.
- Continue to cook over low heat for 5 minutes, stirring frequently to prevent the mixture from sticking to the pot.
- Quickly stir in 1 egg until fully incorporated.
- Optionally, add 1-2 tbsp of grated cheese.
- Season with salt to taste. Optionally, add a pinch of nutmeg.
- Continue to cook, stirring frequently, until the oven is heated and your Moussaka is assembled for baking.
5. Assemble & Bake
- Preheat the OVEN to 350°F.
- In a BAKING DISH, place single layers in this order:
- - potatoes, sprinkle with salt & pepper to taste
- - eggplants, sprinkle with salt & pepper to taste
- - cooked meat or lentils
- If you use a small BAKING DISH, you can repeat the layers.
- Pour the sauce over the Moussaka layers.
- Bake in oven for 30-60 minutes until the sauce has set and the top turned slightly brown.
6. Salad (Optional)
- Mix 3 tbsp orange juice, 1 tbsp oil, salt & pepper to taste. Toss over lettuce.
- Enjoy!
Notes
[1] Substitute meat with a can of black lentils or sautéed mushrooms or sautéed onions and rice.
[2] Substitute wine with grape juice or other fruit juice.
[3] Recommended cheese: Swiss, gruyere, or parmesan.
[4] Tip to reduce the amount of oil: cook or bake one or more of the vegetables.