Mediterranean🥬 Vegetables

Traditional Greek Moussaka

Name: Traditional Greek Moussaka
Total time: 1 h 55 min
Cuisine: Mediterranean
Ingredients: 2 eggplants; ~2 tsp salt; ~3 tbsp extra virgin olive oil; 4 tbsp breadcrumbs; 1 yellow onion; 1 lb ground lamb; 1 tbsp dried oregano; 1 tsp ground cinnamon; ½ tsp black pepper; ½ tsp ground nutmeg; ½ tsp paprika; ½ cup red wine; 14 oz diced tomato; 1 tsp sugar; ½ cup beef broth; 1/3 cups extra virgin olive oil; 2/3 cups all-purpose flour; ½ tsp salt; ¼ tsp ground nutmeg; 4 cups milk; 2 eggs

⏱ 115 min

A classic Greek comfort food featuring layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy béchamel topping, baked until golden. This is a warming casserole perfect for any time of the year.

Adapted from a video by The Mediterranean Dish

How To Make Moussaka | Moussaka Recipe (Traditional Greek Moussaka)

Watch on YouTube

Ingredients

eggplantslarge, sliced lengthwise into ¼ inch-thick slices2
saltfor salting the eggplant~2 tspest.
extra virgin olive oilfor roasting eggplant and making béchamel~3 tbspest.
breadcrumbs4 tbsp
yellow onionlarge, finely chopped1
ground lambor beef1 lb
dried oregano1 tbsp

Steps

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1
Slice eggplant lengthwise into ¼ inch-thick slices. Salt the slices and set aside for about 30 minutes or more to allow them to sweat. Pat dry with paper towels and lightly drizzle with olive oil.
2
Place eggplant slices under the broiler for a few minutes until lightly charred and just tender. The goal is to make them pliable without fully cooking them through, as they will finish cooking in the casserole.
3
Heat a bit of olive oil in a pot and add the finely chopped onion, sautéing for about 5 minutes until golden brown. Add the ground lamb (or beef) and cook for 7 to 10 minutes until fully browned, removing excess liquid and fat before seasoning.
4
Season the meat with salt, black pepper, oregano (about 1 tbsp), cinnamon, nutmeg, and paprika. Reduce heat, then add red wine, beef broth, canned tomatoes, and sugar. Simmer for 20 to 25 minutes.
5
Heat ⅓ cup plus 2 tbsp of extra virgin olive oil in a pot until shimmering. Add ⅔ cup flour and stir continuously to make a golden roux, keeping it smooth.
6
Reduce heat and season with salt and nutmeg. Gradually add the warmed milk in small amounts while continuously whisking to form a smooth sauce. Once all milk is added, add a pinch more nutmeg.
7
Temper the eggs by whisking some of the béchamel into the egg mixture, then pour the warmed eggs back into the béchamel while whisking. Cook for a couple more minutes on the heat, then turn off the stove and let the sauce cool and thicken slightly.
8
Assemble the moussaka in a baking dish by layering thicker eggplant slices on the bottom. Top with a layer of meat sauce. Add another layer of eggplant slices (mixing thicker and thinner pieces as needed). Pour the béchamel sauce evenly over the top. Sprinkle breadcrumbs on the surface.
9
Bake in a preheated 350°F (175°C) oven for 40 to 45 minutes until the top is golden brown. Let rest for a few minutes before serving.

Traditional Greek Moussaka

Ingredients

Steps

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