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Home Griekse moussaka

Recipes

Greece — the land of hundreds of little islands, picturesque white villages with blue rooftops, and of course, wonderful food. During my holiday in Santorini I couldn't escape the delicious traditional Greek (originally Turkish) baked dish moussaka, made with aubergine as its base.

After my holidays I always want to get into the kitchen as quickly as possible to recreate the most delicious dishes at home. And a recipe only feels like a success when it tastes exactly the same as it did on holiday. I think this one comes pretty close, if I do say so myself ;). I had moussaka several times in Greece, but I always preferred the version without potatoes. That's why the recipe below doesn't include potato slices.

Recipe

Greek moussaka

Greek moussaka is a hearty baked dish with layers of grilled aubergine, flavourful mince and a thick béchamel sauce. A true comfort food recipe the whole family will love.

Course	Main course
Kitchen	Greek
Servings	4

Preparation time

Preparation time	60 min
Time in oven	60 min
Total	2 hours 20 min

Equipment

Oven at 180°C
baking dish
kitchen paper
grill pan
saucepan
pan
chopping board

Ingredients

2 large aubergines
500 g mixed mince (half pork, half beef)
1 clove of garlic
2 onions
200 g tomato sauce
½ tsp cinnamon
½ tsp nutmeg
½ tsp Italian herbs
2 tbsp dried parsley
half a cup of red wine
1 egg
1½ cups Parmesan cheese
pepper and salt
olive oil
FOR THE BÉCHAMEL SAUCE:
4 cups milk
50 g butter
5 tbsp plain flour
white pepper
salt

Greek moussaka

1. Peel the aubergines and slice them thinly.

2. Lay the slices on kitchen paper, sprinkle lightly with salt and leave them for 30 minutes.

3. Heat the olive oil in a grill pan and fry the aubergine slices until golden brown. Leave them to drain on kitchen paper.

4. Finely chop the 2 onions and the clove of garlic. Heat olive oil in a pan and add the mince, onions, garlic, pepper and salt. Once the mince is browned, add the cinnamon, nutmeg, Italian herbs and parsley.

5. Finally, add the tomato sauce and wine and leave to simmer for 20 minutes.

6. Once the meat mixture has cooled, stir in a beaten egg.

1. Now start making the béchamel sauce. Heat the milk in a pan and melt the butter in a saucepan.

2. Add the flour to the butter and whisk into a smooth paste.

3. Gradually add the milk, whisking continuously until the mixture thickens. Season the béchamel sauce with white pepper and salt.

4. Lay a layer of aubergine in a greased baking dish. Cover with the meat mixture and sprinkle half a cup of Parmesan over the top. Top with the remaining aubergine and sprinkle with the other half of the Parmesan. Pour the béchamel sauce over the cheese and finish with nutmeg and the remaining Parmesan.

Bake the dish in the oven for 60 minutes.

Enjoy your meal!

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Serve the moussaka straight from the oven and cut it into generous portions. Delicious with a fresh green salad and some crusty bread on the side.

Moussaka often tastes even better the next day, once the flavours have had time to meld together. Store any leftovers covered in the fridge and reheat in the oven or microwave.

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