Traditional Greek Moussaka Recipe

Greek Moussaka Recipe

Ingredients:

For the meat sauce:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g canned tomatoes, chopped
• 2 tbsp tomato paste
• ½ cup red wine (optional)
• 1 tsp cinnamon
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp olive oil

For the béchamel sauce:

• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 1 egg yolk
• ½ cup grated Parmesan cheese
• Salt, pepper, and nutmeg to taste

Other layers:

• 2 large potatoes, thinly sliced
• 1 large eggplant, sliced
• 1 cup shredded cheese (mozzarella or kefalotyri)
• Olive oil for frying

Instructions:

1. Prepare the eggplant and potatoes:
   • Sprinkle salt on eggplant slices and let them rest for 30 minutes to remove bitterness. Rinse and pat dry.
   • Fry or bake the eggplant and potato slices until golden, then set aside.
2. Cook the meat sauce:
   • Heat olive oil in a pan, sauté onions and garlic until soft.
   • Add ground beef, cook until browned.
   • Stir in tomatoes, tomato paste, red wine, and spices. Simmer for 20 minutes until thick.
3. Make the béchamel sauce:
   • Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes.
   • Gradually add milk, stirring until smooth.
   • Remove from heat, whisk in egg yolk, cheese, salt, and nutmeg.
4. Assemble the moussaka:
   • Preheat oven to 180°C (350°F).
   • Layer potatoes at the bottom of a baking dish, followed by half of the eggplant slices.
   • Spread the meat sauce evenly, then layer the remaining eggplant.
   • Pour the béchamel sauce over the top, spreading evenly.
   • Sprinkle shredded cheese on top.
5. Bake and serve:
   • Bake for 45-50 minutes until golden brown.
   • Let it rest for 10-15 minutes before serving.

Enjoy!