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+ servings
5 from 2 votes
moussaka
Moussaka
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 
Moussaka is the iconic hearty Greek dish composed of layers of eggplants, saucy ground meat and topped with Béchamel sauce.
Course: Main Course
Cuisine: Greek
Servings: 10 people
Author: Mike Benayoun
Ingredients
  • lb ground beef (or ground lamb)
  • 4 potatoes
  • 2 eggplants
  • 2 onions , diced
  • cup extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 2 cloves garlic , crushed
  • ½ cup red wine
  • ½ bunch parsley , finely chopped
  • Salt
  • Pepper
For the White Sauce (Béchamel Sauce)
  • 4 cups milk
  • 1 cup flour
  • ½ cup butter
  • 2 egg yolks
  • ½ teaspoon ground nutmeg
  • Salt
  • Pepper
Instructions
  1. Peel potatoes and cut them into ¼ inch (5mm) slices.

  2. Slice off stalk and bottom ends of eggplant. Cut them lengthwise into ¼ inch (5mm) slices.

  3. Place eggplant slices in a large bowl filled with salty water and leave to soak for 30 minutes, then remove eggplant from water and leave to dry well on paper towel.
  4. Over medium heat, add ¼ cup (100ml) of olive oil to a large frying pan and fry the sliced potato in batches. Make sure to turn them over to cook both sides. The potato slices should be fried until slightly soft, about 4-5 minutes on each side.

  5. When the potato slices are cooked, remove from the hot oil and place them on paper towels.
  6. In the same frying pan, add ¼ cup (100ml) of olive oil and over a medium heat, start frying the eggplant slices in batches, adding olive oil regularly.

  7. Remove each batch from the hot oil and place them on spread paper towels.
  8. In the same pan, add ¼ cup (100ml) oil and sauté the diced onion until translucent. Add ground meat to the onions in the frying pan and mix well to break up the meat.

  9. Stir meat continuously over medium-high heat for 10 minutes.
  10. Add red wine, garlic, parsley, salt and pepper to the pan and stir well to mix.
  11. Dilute tomato paste in ½ cup (100ml) of water and add to pan.

  12. Bring to a boil and reduce the heat to medium-low. Simmer uncovered for 30 minutes, stirring occasionally, until liquid is entirely reduced.
  13. Grease the sides and bottoms of a baking pan with olive oil.
  14. Cover the bottom completely with a layer of potato slices by overlapping where necessary to ensure a complete covering. Cover with a layer of eggplant slices.
  15. Spoon out a little more than half of the meat mixture and spread to cover the bottom layers evenly.
  16. Cover meat layer with remaining potato slices, then cover completely with another layer of eggplant slices, overlapping as necessary to ensure complete coverage.
  17. Spread remaining meat mixture out evenly to cover the eggplant layer. Using a spatula, press down gently on the layers to compact them.
White Sauce
  1. Melt butter in a medium sized saucepan over a medium-low heat.
  2. When butter is melted, thoroughly incorporate the flour in stages using a whisk and continuously stirring for about 5 minutes.
  3. Once the flour is fully incorporated, gradually add the 4 cups (1l) of milk while stirring continuously. Turn up the heat slightly to bring the thick sauce to a boil and then remove the saucepan from the heat.

  4. Add nutmeg, salt and pepper and mix sauce well.
  5. Add egg yolks slowly to the sauce, making sure to combine well.
  6. Pour a thick layer of white sauce into baking pan to completely cover the top meat sauce layer. Spread white sauce evenly to ensure a uniform surface.
  7. Place baking pan into an oven preheated to 350F/80C, and bake for 40 minutes or until the top is nicely browned.