From Oven to Table: How to Create a Flawless Greek Moussaka

Moussaka, Greece’s iconic layered dish, is a culinary masterpiece that combines rich flavors, tender textures, and a satisfying complexity that has captured the hearts of food lovers worldwide. While its preparation may seem daunting, breaking down the process into manageable steps can transform this beloved classic into a show-stopping centerpiece for any meal.

In this guide, we’ll walk you through the journey of creating a flawless Greek Moussaka, from the initial preparation to the final presentation.

Traditional moussaka is a meat-based dished. My wife being a vegetarian gets a different recipe than this one presented. Serve with a traditional “Greek” salad and maybe a glass of ouzo.

Ingredients

• Eggplant
• 2 large eggplants / aubergines, cut into ¼” / ¾ cm thick slices
• 2 tbsp olive oil

Filling

• 1 tbsp olive oil
• 1 onion, diced (brown, white, yellow)
• 2 cloves garlic, minced
• 1.4 lb / 700 g ground beef (mince)
• 14 oz /400g crushed tomatoes
• 3 tbsp tomato paste (Note 1)
• 1 cup beef broth/stock, or water + 1 beef bouillon cube
• 1½ tsp sugar (any)
• 2 tsp dried oregano
• ¾ tsp salt

Bechamel Sauce

• 4 tbsp butter
• 5 tbsp plain flour
• 3 cups milk (I use low fat)
• ¼ tsp nutmeg, freshly grated (optional)
• ½ cup grated parmesan cheese
• 1 egg
• 1 egg yolk
• Salt and pepper

Topping

• ⅓ cup panko breadcrumbs

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Instructions

1. Eggplant Sprinkle the eggplant with salt and place them (stacked) in a large colander. Leave to sweat for 30 minutes, then pat dry with a paper towel.

2. Preheat oven to 200C/390Lay eggplant onto 2 large baking trays, brush with olive oil and bake for 10 minutes or until just softened. Remove and set aside to cool.

Filling

1. Heat olive oil in a skillet over medium-high heat, then cook the garlic and onion for 3 minutes. Add the beef and cook, using the wooden spoon to break up the mince as you go. Add remaining ingredients and bring to a simmer, then cover, lower heat to medium-low and cook for 15 minutes.

2. Melt butter in a pan over medium heat. Add flour and cook for 1 minute, using a whisk to keep it moving.

3. Add 1 cup of milk and whisk to combine. It will thicken quite quickly, then add the remaining milk. Whisk until smooth then cook for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.

4. Remove from the stove and whisk in cheese. Allow to cool for 5 minutes, then whisk the eggs in.

5. Add salt and pepper to taste.

Assemble and Bake

1. Preheat oven to 180C/350F (all oven types).

2. Place half the eggplant in the bottom of a baking dish (I used my 26cm/9″ Lodge skillet), then top with all the Filling.

3. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs and bake for 30 – 40 minutes or until golden brown.

4. Allow standing for 10 minutes before serving.

As you present your Moussaka at the table, garnished with fresh herbs and accompanied by a crisp salad or warm pita, you’ll be sharing more than just a meal – you’ll be sharing a piece of Greek culinary tradition. With its layers of tender eggplant, rich meat sauce, and creamy béchamel, a well-crafted Moussaka is sure to impress.

By following these steps and embracing the process, you’ll not only create a dish that’s sure to become a family favorite but also gain a deeper appreciation for the art of Greek cooking. Whether you’re cooking for a special occasion or simply exploring new flavors, your Moussaka is sure to be a success that brings joy to your table.

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