Greek meat and eggplant moussaka, or Greek moussaka, is one of the most famous traditional dishes in Greek cuisine. It consists of layers of tender eggplant with a rich filling of minced meat seasoned with oregano and cinnamon, topped with a thick, creamy layer of béchamel sauce. It is baked in the oven until golden brown, then left to rest briefly before serving to achieve firm, appetizing slices.
Cooking Time
60 minutes
Serves
5
Ingredients for Greek Meat and Eggplant Moussaka
- For the eggplant:
1 kg eggplant (sliced)
1 tsp salt
3 tbsp olive oil
- For the meat filling:
1 tbsp olive oil
1 onion (chopped)
3 cloves garlic (minced)
700 g ground beef (beef or lamb)
1 tbsp balsamic vinegar
400 g tomatoes (chopped)
3 tbsp tomato paste
1 cup beef stock
1 cube (crushed, or 1 tsp stock powder)
2 bay leaves
1 1/2 tsp sugar
2 tsp dried oregano
1/2 tsp cinnamon (Ground)
Salt: ¾ teaspoon
- For the béchamel sauce:
Butter: 4 tablespoons
All-purpose flour: 5 tablespoons
Milk: 2½ cups
Nutmeg: ¼ teaspoon (grated)
Parmesan cheese: ½ cup (grated)
Egg: 1
Egg yolk: 1
Salt: to taste
Black pepper: ¼ teaspoon
- For the coating:
Breadcrumbs: ⅓ cup
How to Prepare Greek Meat and Eggplant Moussaka
For the eggplant: Arrange the eggplant slices in a large colander, overlapping them slightly, then sprinkle with salt. Repeat until all the eggplant is used.
Let the eggplant sit for 30 minutes to drain and reduce any bitterness.
Preheat the oven to 240°C (465°F).
Dry the eggplant slices thoroughly with paper towels. This step is important to prevent the dish from becoming too salty or watery.
Arrange the eggplant slices on baking sheets lined with parchment paper, then brush them with a little olive oil.
Bake the eggplant for 15 to 20 minutes, or until tender and lightly golden. Remove from the oven and let it cool slightly.
For the meat filling: Heat olive oil in a large skillet or pot over high heat, then add the onion and garlic and sauté for 2 minutes.
Add the ground beef and cook, breaking it up, until it changes color from pink to brown and is well cooked.
Add the balsamic vinegar and cook for about a minute to allow the flavors to meld.
Add the chopped tomatoes, tomato paste, beef broth, stock cube, bay leaf, sugar, oregano, cinnamon, and salt. Stir well and bring the mixture to a boil.
Reduced heat to medium-low, simmered for 15 minutes, or until the liquid has reduced and the sauce has thickened.
For the béchamel sauce: Melt the butter in a saucepan over medium heat.
Add the flour and cook, stirring constantly, for about a minute.
Gradually add the milk, stirring continuously to prevent lumps from forming.
Continue cooking, stirring occasionally, for 3 to 5 minutes, until the sauce thickens and coats the back of a wooden spoon.
Remove the béchamel from the heat, then stir in the Parmesan cheese, nutmeg, salt, and black pepper.
Stir well. Let the sauce cool for 5 minutes, then add the egg and egg yolk and whisk well until combined with the béchamel sauce. Cover the sauce and set aside.
Reduced oven temperature to 180°C (350°F).
Place half of the eggplant slices in the bottom of a suitable baking dish, then spread the meat filling evenly over them.
Cover the meat filling with the remaining eggplant slices.
Pour the béchamel sauce over the top layer and spread it evenly. Sprinkle breadcrumbs over the top.
Bake in the oven for 30 to 40 minutes, or until the top is golden brown.
Remove the meat moussaka from the oven and let it rest for 10 minutes before cutting and serving.
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