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Greek Moussaka

Greek Moussaka

SpiceBreeze
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.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

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.