Greek Moussaka

Name: Greek Moussaka
Cook time: 150 min
Cuisine: greek
Ingredients: 3 large eggplants; 800 g ground lamb; 2 whole onions; 4 cloves garlic; 800 g canned tomatoes; 200 ml red wine; 2 tbsp tomato paste; 1 tsp cinnamon; 1 tsp oregano; 100 g kefalotiri cheese; 2 tsp salt; 80 g butter; 80 g flour; 600 ml milk; 3 egg yolks; 100 g parmesan; 1/4 tsp nutmeg

Traditional layered Greek casserole with eggplant, lamb, and béchamel. This recipe requires patience but delivers authentic Mediterranean flavors and satisfying comfort.

2h 30mTime

HardDifficulty

4 pplServings

GreekCuisine

Ingredients

0 of 17 ingredients checked

Proteins

800 g Ground Lamb

Produce

3 large Eggplants
2 whole Onions
4 cloves Garlic
800 g Canned Tomatoes
1 tsp Oregano

Dairy & Eggs

100 g Kefalotiri Cheese
80 g Butter
600 ml Milk
3 egg Yolks
100 g Parmesan

Grains & Starches

80 g Flour

Sauces & Oils

200 ml Red Wine
2 tbsp Tomato Paste

Spices & Seasoning

1 tsp Cinnamon
2 tsp Salt
1/4 tsp Nutmeg

17 items

Instructions

Techniques one tap away on the steps that use them

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Slice eggplants, salt heavily, and let drain for 30 minutes. Rinse, dry, brush with oil, and at 200°C for 25 minutes until golden.

Brown the ground lamb in a pot. Add onions and garlic, cooking until soft. Add wine, tomatoes, paste, cinnamon, oregano, salt, and pepper. for 30 minutes until thick.

Make béchamel: Melt butter, stir in flour and cook for 2 minutes. Whisk in hot milk until thickened. Remove from heat and slowly whisk in egg yolks, parmesan, and nutmeg.

Assemble: Layer eggplant on the bottom of a baking dish. Top with meat sauce. Repeat layers. Pour béchamel over the top layer and sprinkle with kefir cheese.

Bake at 180°C for 45 minutes until golden brown and bubbling.

Let cool for at least 30 minutes before cutting to ensure clean slices.