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Traditional Greek moussaka

While living in Greece, I was often a guest at many tavernas. One of the most common dishes served was the traditional moussaka. Every tavern had its secret recipe, but all of them were incredibly delicious. What makes it perfect is the mix of eggplants, potatoes, zucchini, and minced meat. Mainly lamb meat is used; however, I personally prefer the minced beef/pork version.

This version is a much healthier alternative where the vegetables are baked, it takes time, but it is worth the effort.

Ingredients for 4-5 persons:

  • 400 gr minced beef
  • 400 gr minced pork 
  • 1 yellow onion diced
  • 2-3 cloves garlic chopped
  • 1 bunch of fresh thyme 
  • 4 potatoes
  • 2 zucchinis
  • 2 large eggplants
  • olive oil for frying and drizzling 
  • 1 tbsp tomato paste
  • 1 can 400gr chopped tomatoes
  • 50 ml red wine
  • ¼ tsp cinnamon
  • ¼ tsp ground clove
  • ¼ tsp ground pimento
  •  75 gr butter
  •  75 gr flour
  • 1 l milk
  • 2 egg yolks 

Instructions:

Preheat the oven to 180C. Peel and slice the potatoes using a mandoline, so they all have the same thickness. Season the potatoes with salt and pepper and add some thyme. Arrange the potatoes on a baking dish ( I used our baking clay pot) and drizzle with olive oil. Bake for 20 minutes uncovered. In the meantime, slice the eggplants using the same method, season with salt and pepper, and drizzle with olive oil generously. Arrange them over the baked potatoes and bake for another 20 minutes at 180C. Continue by slicing the zucchinis with the mandoline, season with salt and pepper, drizzle with olive oil and add some thyme. Arrange the zucchinis over the eggplant and bake for an additional 20 minutes.

In the meantime, prepare the meat filling. Saute the diced onions on some olive oil and add the chopped garlic. Add the spices and the tomato paste. Add the chopped tomatoes and red wine and let it cook on low heat until the liquid evaporates. Your meat filling is ready. Spread over the zucchini and start with the preparation of the bechamel sauce,

Melt the butter on medium heat and add the flour. Make a paste, and slowly add the milk in batches. Using a whisk, continuously whisk the mixture, making sure that lumps are not formed. As soon as the bechamel thickness, add the nutmeg and the yolks. Your perfect bechamel sauce is ready. Spread over the meat filling.

Bake uncovered at 180 for an additional 45 minutes or until the top is golden.

Let it cool for at least 30 minutes before serving.  

Bon Appétit