Authentic Greek Moussaka

Moussaka is a beloved Greek dish, known for its rich layers of tender vegetables, flavorful minced meat, and creamy béchamel sauce. This version elevates the classic recipe with a perfectly balanced blend of spices and fresh herbs, creating a dish that is both comforting and deeply aromatic. The slow-roasted tomatoes add a touch of sweetness, while the combination of beef and pork ensures a robust, well-rounded flavor. Traditionally served as a main course, moussaka is a staple of Greek cuisine, often enjoyed at family gatherings and festive occasions. The careful preparation of each layer results in a dish that is both hearty and elegant, making it a true centerpiece of any meal.

Ingredients (Makes 8 portions)

3 eggs
200 g (7 oz) spicy graviera cheese, grated
Salt and freshly ground black pepper
8 tomatoes, sliced into 0.5 cm (1/4 in) half-moons
1.5 kg (3.3 lb) globe eggplants, sliced into 1 cm (1/2 in) rounds
2 horn peppers, cut into medium strips
1.2 kg (2.6 lb) potatoes, peeled and sliced into 0.5 cm (1/4 in) rounds
15 g (1/2 oz) fresh basil, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
300 g (10.5 oz) ground beef (from chuck)
300 g (10.5 oz) ground pork (from shoulder)
1 bay leaf
250 g (8.8 oz) onions, finely chopped
2 garlic cloves, minced
6-7 allspice berries, crushed
1 tsp ground nutmeg, divided
1/2 tsp ground coriander
1/2 cinnamon stick
1 clove
90 ml (3 fl oz) dry red wine
3 large tomatoes, finely chopped
1/3 bunch fresh parsley, finely chopped
1/4 tsp cayenne pepper
90 ml (3 fl oz) olive oil
Salt and freshly ground black pepper
150 g (5.3 oz) unsalted butter
120 g (4.2 oz) all-purpose flour
1/2 tsp ground nutmeg
1.3 L (5 1/2 cups) whole milk

Nutrition Information (per 100g)

Calories: 180
Fat: 12
Protein: 8
Carbohydrates: 10
Fiber: 2

Directions

Preparing the Vegetables

1. Preheat the oven to 120°C (250°F).
2. Line two large baking trays with parchment paper and arrange the tomato slices on them. Drizzle with 2-3 tbsp olive oil, season with salt and pepper, and roast for 1 hour. Remove from the oven and set aside.
3. Meanwhile, soak the eggplant slices in a large bowl of cold water with 1 cup salt for 1 hour. Drain, rinse, and pat dry.
4. Heat 5 cm (2 in) of olive oil in a large pan over medium-high heat. Fry the eggplant slices in batches until golden brown. Drain on paper towels and let rest for 2 hours.
5. In the same oil, fry the pepper strips until lightly golden. Drain on paper towels.
6. Finally, fry the potato slices in the same oil until they develop a thin, crisp crust without browning. Drain on paper towels.

Cooking the Meat Sauce

7. Heat half the olive oil in a wide pot over high heat. Sauté the ground beef and pork for 10 minutes until browned.
8. Add the remaining olive oil, bay leaf, onion, garlic, allspice, half the nutmeg, coriander, cinnamon stick, clove, salt, and pepper. Sauté for 5-6 minutes until fragrant.
9. Deglaze with red wine and cook for 2 minutes until alcohol evaporates. Add chopped tomatoes, 400 ml (1 2/3 cups) water, and parsley. Simmer uncovered for 30 minutes until thickened.
10. Remove bay leaf, cinnamon stick, and clove. Stir in remaining nutmeg and cayenne pepper. Adjust seasoning.

Making the Béchamel Sauce

11. Melt butter in a deep saucepan over medium heat. Sprinkle in flour, nutmeg, salt, and pepper. Cook for 3-4 minutes, stirring constantly, until golden.
12. Gradually whisk in milk in three additions, stirring continuously until thickened but not overly dense.
13. Remove from heat and whisk in eggs one at a time. Stir in grated cheese until fully incorporated.

Assembling and Baking

14. Preheat oven to 170°C (340°F).
15. Layer potatoes in a baking dish, followed by eggplants, half the roasted tomatoes, peppers, and half the basil.
16. Top with remaining tomatoes and basil, then spread the meat sauce evenly over the layers.
17. Pour the béchamel sauce over the meat and smooth the surface. Bake for 50 minutes until golden brown.

Cookix's Secrets

Healthier Version

Bake the eggplants and potatoes instead of frying to reduce oil content.

Preparation Tips

Let the fried eggplants drain thoroughly to reduce excess oil and enhance flavor.

Ask Cookix, your sous-chef