Classic Mediterranean Delight: Traditional Moussaka Recipe
Moussaka is a traditional Mediterranean casserole that combines roasted eggplant, a savory spiced ground beef mixture, and a creamy béchamel topping. This hearty and flavorful dish is perfect for family dinners or special gatherings. With its comforting layers and robust flavors, moussaka is a celebration of Greek culinary heritage.
Equipment
- Cutting board
- Knife
- Baking sheet
- Colander
- Large skillet
- Medium saucepan
- Whisk
- Oven-safe baking dish
Ingredients
For the Eggplant
- 2 large eggplants
- ¼ cup olive oil
- Salt to taste
For the Ground Beef Mixture
- 1 lb 450g ground beef
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 can 14.5 oz/410g diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- Salt and pepper to taste
- ½ cup chopped fresh parsley
For the Béchamel Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ¼ tsp ground nutmeg
- ½ cup grated Parmesan cheese
- 1 large egg
For Assembly
- 1 cup grated Parmesan cheese for topping
- Fresh parsley for garnish
Instructions
- Prepare the Eggplant: Slice, salt, rinse, dry, and roast the eggplant slices.
- Prepare the Ground Beef Mixture: Sauté onion and garlic, brown the beef, and simmer with tomatoes and spices. Finish with parsley.
- Prepare the Béchamel Sauce: Create a roux with butter and flour, add milk, season, and stir in Parmesan and egg.
- Assemble the Moussaka: Layer roasted eggplant and meat sauce in a baking dish. Top with béchamel and Parmesan.
- Bake: Bake at 375°F (190°C) for 45–50 minutes until golden and bubbly.
- Cool before serving.
Notes
- Salting the eggplant is key to reducing bitterness and excess moisture.
- This dish can be prepared a day in advance for deeper flavors.
Twists and Variations
- Use ground lamb for a more traditional Greek flavor.
- Substitute zucchini or potatoes for a unique twist.
- Try a dairy-free béchamel with plant-based milk and nutritional yeast.
Tips for Perfecting
- Ensure béchamel sauce has a pourable but thick consistency.
- Allow the moussaka to rest for at least 15 minutes after baking for cleaner slices.
- For a smoky flavor, grill the eggplant instead of roasting.
