Name: Moussaka (Eggplant and Minced Meat Casserole)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 2 or 3
Ingredients: 1 large or 2 medium eggplants, peeled and sliced (about 1 cm thick); Vegetable oil (for frying the eggplant slices); 250 g minced meat (lamb, beef, or turkey); 2 tbsp olive oil; 1 large onion and 4 garlic cloves, chopped; 2 tbsp tomato purée; 1 bay leaf, oregano, and thyme; 1/2 tsp cinnamon; 1/2 tsp allspice; A pinch of nutmeg; 1/2 tsp turmeric (optional, for health benefits); A splash of red wine (optional); Black pepper and salt, to taste; For the béchamel sauce: 2 cups milk, 2 tbsp butter, 2 tbsp flour, a pinch of nutmeg, 125 g grated mature Cheddar cheese, 1 organic chicken stock cube, and 1/2 tsp white pepper

"Indulge in classic Greek moussaka, a comforting layered casserole of tender fried eggplant, savory spiced minced meat sauce, and creamy béchamel topped with melted cheese. This hearty dish is ideal for family dinners or special occasions. Follow our detailed steps for authentic flavor at home."

Method 5 Steps

1

Place the eggplant slices in a colander and sprinkle evenly with salt to remove any bitterness. After about 30 minutes when they have released liquid, rinse the slices and pat dry. Heat vegetable oil in a frying pan over high heat. When very hot, fry the eggplant slices until golden brown. Drain on kitchen paper to remove excess oil.
2

To prepare the meat sauce, fry the minced meat in olive oil over medium heat until nicely browned. Add the onion and garlic. When the onion is translucent, add the herbs, spices, and tomato purée. Stir-fry for 1 minute, then add a splash of red wine and 1/4 cup chicken stock or water. Simmer until thickened and the liquid has evaporated. Season with salt and pepper to taste. Set aside.
3

For the béchamel sauce, melt 2 tbsp butter (about 35 g) in a saucepan over low heat without browning. Stir in 2 tbsp flour quickly until smooth and absorbed. Gradually add the milk, whisking continuously to incorporate. Once halfway added, pour in larger amounts while whisking. Season with the chicken stock cube, spices, salt, and half the grated cheese. Cook, whisking, until thick and creamy.
4

Butter an ovenproof dish and assemble the moussaka. Layer eggplant slices on the bottom, followed by meat sauce. Repeat layers as needed, then pour over the béchamel, ensuring a thick top layer. Sprinkle with remaining cheese and bake at 180°C until bubbling and golden brown.
5

Allow the moussaka to cool slightly before serving to make slicing easier. Serve with greens (such as broccoli, Brussels sprouts, or asparagus) and/or a green salad.

Moussaka (Eggplant and Minced Meat Casserole)

🥗 Ingredients (14 items)

Method 5 Steps

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