Greek Moussaka Recipe

Greek moussaka is a kind of eggplant lasagna topped with a thick layer of bechamel with a base of melting potatoes. This version of moussaka corresponds to what we can find in Greek cuisine as the name […]

Greek moussaka is a kind of eggplant lasagna topped with a thick layer of bechamel with a base of melting potatoes. This version of moussaka corresponds to what we can find in Greek cuisine as the name for moussaka can be found in many different preparations in the Middle East. The Greek version is a delicious dish, but very rich, so it is better to eat it with a salad as a starter, for example. Just to say that I like to present the moussaka topped with tomato sauce and crumbled feta. That is how I ate it my first time in Greece.

Greek Moussaka Recipe

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Serves: 4 Time: 1 h 30 m Difficulty: Easy

Ingredients

1 large eggplant
1 kg of ripe tomatoes
500g ground beef (or lamb)
2 potatoes
1 onion
2 or 3 sprigs fresh thyme
1 sprig fresh rosemary
Feta cheese for garnish

bechamel:

750 ml of whole milk
60 g flour
60 g butter
Salt and white pepper
Pinch of nutmeg
Olive oil
Salt and pepper

Directions

Wash the eggplant and remove the stem. Slice it in half a centimeter thick slices. Season with salt and let stand for half an hour on a sieve to remove the water that makes them bitter.
Prepare a bechamel as indicated in the recipe you will find following the link. It must be very thick.
Prepare a tomato sauce with thyme and rosemary as indicated in the recipe by following the link.
Peel, wash and chop the onion into small squares.
In a large skillet, add 4 tablespoons of olive oil and saute the onion over medium heat.
When the onion is translucent, add the ground beef and cook until browned. Lightly salt.
Stir in tomato sauce and let it reduce for a few minutes. Reserve quarter of the sauce for decoration.
Rinse and dry the eggplant slices.
In a skillet over medium heat, heat one inch of olive oil. When it is hot, fry the eggplant slices. Reserve on paper towels.
Peel and cut the potatoes into slices half a centimeter thick.
In the same oil for frying the eggplant, fry the sliced potatoes until they begin to brown slightly. Reserve on paper towels.
Preheat the oven to 180 ° C/380ºF.
Assemble the moussaka:
1. Lightly grease with oil a baking dish.
2. Place sliced potatoes on the bottom. Lightly salt.
3. Then place a layer of eggplant slices. Lightly salt.
4. Then a layer of minced meat.
5. Make again another layer of eggplant slices. Lightly salt.
6. Finish the rest of the meat in another layer.
7. Finally, add the very thick bechamel.
Bake for half an hour or until top is golden brown. After 25 minutes, turn the oven into grill position if the surface is not yet browned.
Let stand out of the oven for 15 to 20 minutes. This step allows the moussaka to be much easier to cut and serve.
It is done. Just before serving, drizzle with a little tomato sauce and sprinkle with crumbled feta. Enjoy!

Hints, Tips, and Tricks

To make moussaka like in Greece use as meat minced lamb.
Decorating with feta and tomato sauce is optional.
For a lighter option, you can roast the eggplant and potatoes in the oven instead of frying them.

Categories: horno internacional recipe

Tags: bechamel berenjena carne picada patata tomate

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10 years ago

Me alegra que te guste la receta. Yo creo que la moussaka si te la quieres hacer en casa congela bastante bien 😉 😉 😉

Un abrazo.

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