Moussaka
Moussaka is Greece's iconic baked comfort casserole. Layers of tender sliced eggplants (and often potatoes) are layered with a richly spiced minced lamb or beef sauce seasoned with cinnamon, allspice, and red wine, topped with a thick, golden blanket of velvety egg-enriched béchamel sauce.
Salting and roasting the sliced eggplants before assembling removes excess water so the casserole bakes firm rather than soggy. The spiced meat sauce is reduced until thick and glossy, while the béchamel is enriched with egg yolks and grated Kefalotyri cheese to create a golden, soufflé-like top crust.
Allow the baked moussaka to rest for at least 25 to 30 minutes before slicing into neat squares. Serve warm alongside a crisp Greek salad with Kalamata olives and feta cheese.
If you appreciate classic Greek dishes, you may also enjoy exploring our authentic Avgolemono.
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Ingredients
- Beef500g
- Aubergine1 large
- Greek Yogurt150g
- Egg1 beaten
- Parmesan3 tbs
- Tomato400g
- Tomato Puree4 tbs
- Potatoes350g
Step-by-Step Instructions
7 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat the grill to high.
Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins.
Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft.
Mix the yogurt, egg and parmesan together, then add a little seasoning.
Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through.
Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top.
Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.
👨🍳 Chef's Culinary Notes
Cultural Heritage
While eggplant and meat stews have existed across the Levant for centuries, the layered, béchamel-topped version was developed in the 1920s by Nikolaos Tselementes, a French-trained Greek chef who sought to modernize traditional Hellenic cooking.
Dietary Substitutions
Ground lean beef works wonderfully if minced lamb is too strong. Sliced zucchini can be layered alongside the eggplants.
Chef Technique Tips
Do not cut the moussaka straight out of the oven! Letting it rest allows the béchamel to set and the layers to compress, producing beautiful, clean restaurant-style slices.
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