Moussaka
Layers of golden potatoes and silky eggplants cradle a rich meat sauce spiced with cinnamon, garlic, and wine, all finished under creamy béchamel that browns beautifully. In the heart of this beloved dish, the savory meat melds with vegetables and sauce—offering rustic comfort and Greek tradition in every baked slice.
Ingredients:
- 5 large eggplants, sliced into rounds
- 8 potatoes, sliced into rounds
For the Meat Sauce:
- 800g ground beef
- 2 onions, chopped
- 1 carrot, grated
- 2-3 garlic cloves, chopped
- 5 ripe tomatoes, chopped
- 1 teaspoon sugar
- 1 cinnamon stick
- 50g wine
- 1 bay leaf
- Salt
- Pepper
- Sweet paprika
- Olive oil
For the Béchamel Sauce:
- 100g butter
- 100g flour
- 1 liter warm milk
- 100g kefalotyri cheese (or Parmesan)
- Nutmeg
- Salt
- Pepper
Instructions:
- Prepare the Vegetables:
Peel the potatoes, slice them, and lightly fry both the potatoes and eggplants. Place them on paper towels to absorb excess oil and set aside. - For the Meat Sauce:
- In a pot, heat the olive oil and sauté the ground beef. Spread the meat evenly in the pot without stirring constantly to allow it to brown well and retain its juices.
- Add the onions, garlic, and carrot; sauté for another 2-3 minutes.
- Add the tomatoes, sugar, bay leaf, salt, pepper, cinnamon stick, and wine. Let the alcohol evaporate for 2 minutes with the pot uncovered.
- Cover the pot, reduce the heat, and simmer for 25 minutes until the sauce has absorbed most of the liquid.
- For the Béchamel Sauce:
- In a pot, melt the butter over medium heat. Add the flour and whisk continuously for a few minutes to cook the flour.
- Gradually add the warm milk, whisking well to prevent lumps. Continue stirring until the sauce thickens.
- Season with salt, pepper, nutmeg, and add the kefalotyri cheese, stirring to combine.
- Assembling the Moussaka:
- In a baking dish, arrange the potato slices in a single layer to cover the base.
- Layer the eggplants over the potatoes in the same way.
- Spoon the meat sauce over the eggplants and spread evenly.
- Finally, pour the hot béchamel sauce over the meat layer, spreading it evenly across the top.
- Baking:
- Preheat the oven to 180-190°C (350-375°F).
- Bake for 35-40 minutes, or until the top forms a golden crust.
Enjoy your moussaka warm with a golden, creamy topping!
Why It’s Irresistible
Each forkful blends tender beef, softened eggplant, creamy béchamel, and warm spices—a harmony that feels indulgent yet deeply familiar.
Serving Suggestions
Serve warm, ideally with a simple green salad and crusty bread to soak up the juices. Perfect for hearty family meals or when tradition calls.
Learn More About Meat’s Importance!
Curious about the role of meat in a balanced diet? Click here to discover on DeliciousPath why meat is essential for your health and how it contributes to a nutritious lifestyle.
