Authentic Smyrna-Style Moussaka

This authentic Smyrna-style moussaka is a rich and flavorful dish that showcases the culinary heritage of Asia Minor. Layers of tender fried eggplant, aromatic minced meat infused with warm spices, and slow-roasted tomatoes come together in perfect harmony. Unlike the classic béchamel-topped Greek moussaka, this version features a luscious yogurt-based topping, adding a delightful tang and lightness to the dish. The combination of cinnamon, nutmeg, and allspice in the meat sauce creates a deep, complex flavor profile that is both comforting and sophisticated. Perfect for a festive gathering or a hearty family meal, this moussaka is a true celebration of tradition and taste.

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Ingredients (Makes 6 portions)

Eggplant Preparation

1.5 kg / 3.3 lb globe eggplants, peeled and sliced into 1.5 cm / 0.6 in rounds
2 tbsp salt

Roasted Tomatoes

8 medium tomatoes, peeled and sliced into 3 mm / 0.1 in rounds
40 ml / 2.5 tbsp olive oil
Salt and freshly ground black pepper

Meat Sauce

500 g / 1.1 lb ground beef (preferably from the round, or mixed with lamb shoulder)
90 ml / 6 tbsp olive oil
250 g / 8.8 oz onions, finely diced
2 garlic cloves, minced
90 ml / 6 tbsp dry red wine (preferably Agiorgitiko)
400 g / 14 oz canned whole tomatoes, pureed
3 tbsp fresh parsley, chopped
5 tbsp fresh basil leaves, chopped
1 bay leaf
1 tsp ground allspice
½ tsp ground nutmeg
½ tsp ground coriander
⅓ tsp ground cinnamon
¼ tsp ground cloves
Salt and freshly ground black pepper

Yogurt Topping

700 g / 1.5 lb strained Greek yogurt
4 eggs
120 g / 4.2 oz graviera cheese, grated
Salt and freshly ground black pepper

For Garnishing

½ tsp nigella seeds (optional)

Nutrition Information (per 100g)

Calories: 140
Fat: 8
Protein: 9
Carbohydrates: 10
Fiber: 2

Directions

Preparing the Eggplant

1. Place the eggplant slices in a deep bowl, sprinkle with salt, and cover with cold water. Let them sit for 1 hour to remove bitterness.
2. Drain, rinse, and pat dry with paper towels.

Roasting the Tomatoes

3. Preheat the oven to 120°C / 250°F. Line a baking sheet with parchment paper.
4. Arrange the tomato slices in a single layer, season with salt and pepper, and drizzle with olive oil.
5. Roast for 1 hour until softened and caramelized. Let cool.

Frying the Vegetables

6. Heat 5 cm / 2 in of olive oil in a deep pan over high heat.
7. Fry the eggplant slices in batches for 2 minutes per side until golden brown. Drain on paper towels for at least 30 minutes.
8. Fry the peppers for 1 minute per side and drain on paper towels.

Cooking the Meat Sauce

9. In a wide pot, sauté the ground meat, onions, garlic, and spices over medium heat without oil for 15-20 minutes until browned.
10. Add olive oil and cook for another 5 minutes.
11. Pour in the wine and let it evaporate for 2-3 minutes.
12. Add the pureed tomatoes, bay leaf, parsley, salt, pepper, and 400 ml / 1.7 cups water. Simmer for 30 minutes until thickened.
13. Remove the bay leaf and stir in the basil.

Assembling the Moussaka

14. Preheat the oven to 170°C / 340°F.
15. Layer the eggplant in a baking dish, followed by half the roasted tomatoes and peppers.
16. Spread the meat sauce evenly over the vegetables.
17. Top with the remaining tomatoes.

Preparing the Yogurt Topping

18. Whisk together yogurt, eggs, salt, and pepper in a bowl until smooth.
19. Mix in the grated cheese.

Baking the Moussaka

20. Spread the yogurt topping evenly over the dish and sprinkle with nigella seeds if using.
21. Bake for 45-50 minutes until golden brown.

Serving

22. Let the moussaka rest for 20 minutes before serving.

Cookix's Secrets

Alternative Proteins

Replace beef with ground turkey or lentils for a lighter version.

Eggplant Preparation

Salting and soaking the eggplant removes bitterness and prevents excessive oil absorption.

Ask Cookix, your sous-chef