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Greek Moussaka

Hearty Greek Moussaka: Layers of Love and Flavor

Discover the rich flavors of Greek Moussaka, a delightful Mediterranean dish layered with eggplant, potatoes, ground meat, and béchamel.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Cooling Time 45 minutes
Total Time 2 hours 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 500 g Ground Beef Substitute half with ground pork or lamb for depth.
  • 1 medium Onion Shallots can be a substitute.
  • 2 tbsp Tomato Paste Swap for tomato purée if needed.
  • 400 g Diced Tomatoes Choose fresh when in season.
  • 200 g Tomato Sauce Passata works well for a smoother texture.
  • 1 tsp Nutmeg Adjust to your taste preference.
  • 1 tsp Cloves Adjust to your taste preference.
  • 1 tsp Allspice Adjust to your taste preference.
  • 1 tsp Cinnamon Adjust to your taste preference.
For the Vegetables
  • 2 medium Eggplants Salt and drain to reduce bitterness.
  • 2 medium Potatoes Can substitute with more eggplants.
  • 1 medium Zucchini Can omit or replace with eggplants.
For the Béchamel Sauce
  • 100 g Butter Margarine can be used as an alternative.
  • 100 g All-Purpose Flour Whole wheat flour can be a healthier choice.
  • 1 liter Milk Whole milk yields a richer texture.
  • 2 large Eggs Vegan egg substitutes may alter texture.
  • 100 g Cheeses (Kasseri, Kefalotyri) Parmesan or Pecorino can substitute if necessary.
For Frying
  • 2-3 tbsp Vegetable Oil Olive oil adds a delightful flavor.

Equipment

  • skillet
  • Deep Pan
  • medium saucepan
  • Baking Dish
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large skillet. Sauté 1 finely chopped onion until soft and translucent, about 5 minutes. Add 500g of ground beef, breaking it apart until browned, approximately 8–10 minutes. Stir in 2 tablespoons of tomato paste, 400g of diced tomatoes, and 200g of tomato sauce along with spices. Simmer for 20 minutes.
  2. Slice 2 eggplants and soak in salted water for 30 minutes. Pat dry. Heat vegetable oil in a deep pan over medium-high heat, fry sliced potatoes until golden brown, about 4-5 minutes. Set aside. Fry eggplants and zucchini until tender and golden, about 3-4 minutes each.
  3. In a medium saucepan, melt 100g of butter over low heat. Whisk in 100g of all-purpose flour, cooking for about 2 minutes. Gradually pour in 1 liter of warmed milk, whisking constantly. Add nutmeg and cook until thickened.
  4. Preheat the oven to 200°C (390°F). In a greased baking dish, layer half of the fried potatoes, half of the fried eggplant and zucchini, then half of the meat sauce. Repeat layers with the remaining vegetables and top with béchamel sauce.
  5. Sprinkle additional grated cheese over the béchamel. Bake for about 30 minutes until bubbling and golden brown. Let cool for 30-60 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Allow the moussaka to cool before serving for better slice integrity.

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