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Greek Moussaka

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A rich and comforting layered dish from Greece featuring eggplant, ground beef, and a creamy béchamel sauce.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 100 grams (1 small) onion, minced
  • 500 grams (1.1 pounds) ground beef
  • ½ teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 small stick of cinnamon
  • 3 loaded teaspoons tomato paste
  • 200 grams (7 ounces) ripe tomato, diced
  • 250 grams (1 cup) tomato sauce
  • 1 bay leaf
  • 1½ tablespoons ground breadcrumbs
  • 900 grams (2 pounds) potatoes
  • 700 grams (1.5 pounds) eggplants
  • 450 grams (1 pound) zucchini
  • Vegetable oil for frying
  • 100 grams (3.5 ounces) butter
  • 80 grams (8 tablespoons) all-purpose flour
  • 1 liter milk, heated until warm
  • ¼ teaspoon ground nutmeg
  • 70 grams (⅔ cup) grated Kasseri cheese, Provolone, or Gruyere
  • 3 tablespoons grated Greek kefalotyri cheese, Parmesan, or Pecorino cheese
  • 3 medium-sized eggs, at room temperature
  • Salt and pepper

Instructions

  1. Prepare the Vegetables: Slice and salt the eggplants and zucchini. Let sit for 30 minutes. Cook the potatoes by parboiling them for 5-7 minutes until slightly tender.
  2. Create the Meat Sauce: In a large pan, sauté the onions and ground beef until browned. Stir in the spices and tomato products, and let simmer for 15-20 minutes.
  3. Fry the Eggplants and Zucchini: Rinse and dry the eggplants and zucchini, then fry them in vegetable oil until golden brown.
  4. Make the Béchamel Sauce: Create a roux with butter and flour, whisk in warm milk, and finish with cheese and eggs.
  5. Assemble the Moussaka: Layer the ingredients in a baking dish, starting with potatoes, then meat sauce, fried vegetables, and topped with béchamel. Bake at 180°C (350°F) for 45-50 minutes.

Notes

Moussaka can be assembled ahead of time and baked before serving. Serve with a sprinkle of fresh parsley and olive oil.

Nutrition

Keywords: Moussaka, Greek Recipe, Comfort Food, Mediterranean Cuisine

Find it online: https://basilboard.com/weeknight-greek-moussaka-in-60-minutes-one-pan-easy/