Greek Moussaka Recipe
This is a traditional Greek dish with layers of eggplant, minced meat, and béchamel sauce, perfect for a hearty family meal.
Equipment
- 1 Oven
- 1 Frying pan
- 1 Saucepan
- 1 Baking dish
Ingredients
Main ingredients
- 2 large Eggplants sliced
- 500 g Minced meat beef or lamb
- 2 Onions chopped
- 3 cloves Garlic minced
- 400 g Tomato puree canned
- 1 teaspoon Cinnamon ground
- 100 g Grated cheese Kefalotyri or Parmesan
- 500 ml Milk
- 4 tablespoon Butter unsalted
- 4 tablespoon Flour all-purpose
- 2 Egg yolks
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Preheat oven to 180°C (356°F).
- Slice the eggplants and sprinkle with salt. Let them drain for 30 minutes.
- Rinse and dry the eggplant slices, then fry them in olive oil until golden.
- In another pan, fry the chopped onions and garlic until soft.
- Add the minced meat to the pan and cook until browned.
- Stir in the tomato puree, cinnamon, salt, and pepper. Simmer for 20 minutes.
- In a saucepan, melt butter and gradually stir in the flour to create a roux.
- Slowly add milk, whisking constantly, to create a béchamel sauce.
- Once thickened, remove from heat and stir in egg yolks and grated cheese.
- In a baking dish, layer half of the eggplants, followed by the meat sauce, and top with the remaining eggplants.
- Pour the béchamel sauce on top and sprinkle with more grated cheese.
- Bake for 45 minutes, or until the top is golden.
- Allow to cool slightly before serving.
Notes
Greek moussaka pairs wonderfully with a side salad or crusty bread.
