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Classic Greek Moussaka

Moussaka is a beloved dish in Greek cuisine, celebrated for its rich layers of flavor and comforting textures. This classic version combines tender layers of eggplant, zucchini, and potatoes with a savory meat sauce, all topped with a creamy béchamel. Traditionally served as a main course, it can also be cut into smaller portions for an indulgent meze. The dish is steeped in history, with roots tracing back to the Ottoman Empire, evolving into a cherished staple across Greece. The balance of spices, including cinnamon and nutmeg, complements the earthiness of the vegetables, creating a symphony of taste that warms the heart and soul.

Main | Greek | Nut-Free | Shellfish-Free | Soy-Free | Ground Meat Dish | Moussaka | Baking Dish | Frying Pan | Oven | Pot | Saucepan | Eggplant | Lamb | Potato | Zucchini | Baking | Pan-Frying | Sautéing | Simmering | Slow
Time to complete

Prep

1h

Cook

1h

Wait

30min

Total

2h 30min

Ingredients (Makes 8 portions)

Meat Sauce

  • 750 g ground lamb or beef (shoulder)
  • 1 clove garlic, minced
  • 2 medium onions, finely chopped
  • ¼ bunch parsley, finely chopped
  • 150 ml dry red wine
  • 1 tsp tomato paste, diluted in 300 ml water
  • 5 medium ripe tomatoes, grated
  • 1 cinnamon stick
  • 2-3 allspice berries
  • 2 bay leaves
  • 60 ml olive oil
  • salt, freshly ground pepper

Vegetable Layers

  • 4 large eggplants, sliced into 1 cm thick rounds
  • 3 zucchinis, sliced into 0.5 cm thick rounds
  • 3 medium potatoes, sliced into 0.5 cm thick rounds
  • oil for frying

Béchamel Sauce

  • 100 g all-purpose flour
  • 120 g butter
  • 1 liter warm milk
  • 2 egg yolks
  • ⅓ tsp grated nutmeg
  • salt, freshly ground pepper
  • 150 g grated Cretan graviera cheese
Nutrition Information (per 100g)
  • Calories: 145
  • Fat: 9
  • Protein: 6
  • Carbohydrates: 11
  • Fiber: 2
Directions

Prepare the Vegetables

  • 1. Sprinkle salt on the eggplant slices and let them sit for a few minutes to draw out moisture while preparing the other vegetables.

Fry the Potatoes

  • 2. In a large pan, heat ample oil over medium heat (ideally at 140°C) and fry the potato slices in batches until tender but not golden. Drain on paper towels.

Sauté the Zucchini

  • 3. In a cast-iron skillet over medium heat, sauté the zucchini slices without oil for 4-5 minutes until softened and lightly browned. Transfer to a colander.

Sauté the Eggplant

  • 4. Rinse the salted eggplant slices, pat dry, and sauté in the same skillet for another 4-5 minutes until tender and golden. Allow all vegetables to drain thoroughly.

Cook the Meat Sauce

  • 5. In a wide pot, heat half the olive oil over high heat and sauté the ground meat with the garlic for 3-4 minutes until crumbly and browned.

Add Aromatics

  • 6. Add the remaining oil and onions, sautéing for an additional 4-5 minutes until softened. Deglaze with the wine, stirring for 1-2 minutes to evaporate the alcohol.

Simmer the Sauce

  • 7. Stir in the diluted tomato paste, grated tomatoes, spices, bay leaves, salt, and pepper; reduce heat and simmer covered for 25 minutes. Remove cinnamon, bay leaves, and allspice before adding parsley.

Make the Béchamel

  • 8. In a saucepan, melt the butter over medium heat. Gradually whisk in the flour, cooking for 2-3 minutes until a thick paste forms.

Add Milk

  • 9. Slowly whisk in the warm milk, continuously stirring until thickened into a slightly fluid béchamel. Remove from heat and incorporate egg yolks, half the cheese, nutmeg, salt, and pepper.

Assemble the Moussaka

  • 10. Preheat the oven to 180°C (350°F). Grease a deep baking dish with olive oil and layer the potatoes tightly on the bottom.

Layer the Ingredients

  • 11. Spread half the meat sauce, followed by the zucchini, then the remaining meat sauce topped with eggplant slices.

Finish with Béchamel

  • 12. Evenly spread the béchamel over the top and sprinkle with the remaining cheese.

Bake

  • 13. Bake the moussaka for 40-50 minutes until the béchamel is golden and bubbling. Allow to rest for 20-30 minutes before serving.
Cookix's Secrets

Alternative Cooking Methods

  • Try grilling the vegetables instead of frying for a lighter version.

Flavor Enhancements

  • Add a pinch of chili flakes to the meat sauce for a spicy kick.

Healthier Variations

  • Substitute the potatoes with sweet potatoes for a healthier twist.

Preparation Tips

  • For a creamier béchamel, whisk in a little more milk if it thickens too much.

Serving Tips

  • Let the moussaka rest before slicing to ensure clean pieces.