Gorgeous Greek Moussaka
This layered dish will impress you with flavor, taste, and look. These are the main reasons why you should make it as soon as possible:
- a symphony of distinct layers- eggplants, zucchini, potato, meat sauce, and bechamel
- golden exterior and luscious interior
- keep it in the fridge or freeze for later
- a fantastic recipe for during the week or for weekends
- made with easily accessible ingredients (we found ours in Lidl)
Essential ingredients
This gorgeous Greek Moussaka contains delicious ingredients that can be found in any store. The whole recipe is below, and you can read a little bit more about the ingredients and possible substitutes here.
Eggplants and Zucchini—Choose fresh, similar-sized eggplants and zucchini. Roast them beforehand, then use them in moussaka.
Potato - choose potatoes that are great for baking.
Ground meat—In this recipe, we chose ground beef. You can also use a combination of ground beef and pork or ground lamb.
Tomato—For the sauce, use fresh diced tomatoes or canned tomatoes. Both will add flavor and texture.
Red wine - Porto or Madeira wine is excellent for this recipe, but other sweet(er) wines will work great too. The alcohol evaporates, but the delicious flavor stays.
Cinnamon powder - adds such a lovely sweetness and authentic flavor.
Cheese —Traditional recipes call for Kefalotyri cheese, but since it’s pretty hard to find in Slovenia, we chose Parmesan cheese, which also works great.
Difference between Greek Moussaka and Potato Moussaka
We grew up eating Potato Moussaka at home but immediately fell in love with Greek Moussaka. Here are the main differences between the two.
1. Layering: In Potato Moussaka, the ingredients are interwoven in a harmonious mix of potatoes, meat, and sauce. On the other hand, Greek Moussaka is a symphony of distinct layers- eggplants, zucchini, potato, meat sauce, and bechamel, each standing out in its own right.
2. Ingredients: While Potato Moussaka is a hearty dish with potatoes and meat sauce as its mainstays, Greek Moussaka is a celebration of vegetables, enriched with eggplant and zucchini.
3. Vegetable preparation: Cut the vegetables into equally thin slices. Slice the eggplants and zucchini into one-centimeter (1/2-inch) slices, and cut the potatoes into half a centimeter (1/4-inch) slices. Roast in the oven until golden.
4. Meat sauce: it is thick and incredibly delicious. Add a bit of cinnamon for extra flavor.
5. Sauce: For the Potato Moussaka, we use a sauce made with sour cream, and for the Greek Moussaka, we use Bechamel sauce. There's genuinely a generous amount of the Bechamel sauce. Stir in the eggs and cheese for an even richer texture.
Storing and freezing
Feel free to store this Greek Moussaka in two ways.
If you have any leftovers, place them in an airtight container. Seal and place in the fridge for up to 3 days. Before serving, reheat well in a microwave or a preheated oven.
Feel free to freeze any leftover Greek Moussaka. When the moussaka cools, add the slices to a freezer bag and place in the freezer for up to a month. Before serving, defrost, then reheat well in a microwave or a preheated oven.
How to make Greek Moussaka at home (video)
Check this quick video to master making Greek Moussaka at home.
Next, try these Greek inspired recipes
- Spanakopita (Greek Spinach Pie)
- Tomatokeftedes (Tomato Fritters)
- Greek Salad
- Greek Chicken Gyros
This recipe is sponsored by Lidl Slovenija d.o.o. k.d.
METHOD
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preparation
Preheat your fan-assisted oven to 230 °C / 445 °F. Prepare three large baking sheets. Line them with parchment paper.
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bake the vegetables
V kolikor nimamo ventilatorske pečice, pečemo vsako zelenjavo posebej.
Cut the eggplant and zucchini into one-centimeter or 1/2-inch slices. Add them separately to a bowl, season with salt, and drizzle with a tablespoon of oil. Arrange the eggplant in a single layer on the first baking sheet, then arrange the zucchini in a single layer on the second baking sheet. Peel the potatoes and cut them into 1/2 cm or 1/4 inch slices. Add to a bowl, season with salt, and drizzle with olive oil. Arrange them in a single layer on the prepared baking sheet. Place the zucchini on the upper rack in the oven, the potatoes on the middle rack, and the eggplants on the lower rack in the oven. Roast for 20 - 25 minutes at 230 °C / 445 °F or until the potato is soft but not overbaked.
TipIf you don't have a fan-assisted oven, roast the vegetables individually. -
meat sauce
Place a large pan over medium heat. Add the oil and diced onion. Sauté for 10 minutes, then add the ground beef. Pan-fry for 6 - 8 minutes or until browned. Add the minced garlic, diced tomato, chopped parsley, oregano, cinnamon powder, and season with salt and pepper to taste. Stir to combine, then add the canned tomatoes, red wine, and bay leaves. Stir to combine and bring to a boil, then lower the heat, cover with a lid, and cook for 15 minutes. Remove the lid and cook for 45 - 50 minutes for the sauce to thicken.
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Béchamel sauce
While the meat sauce is cooking, prepare the Béchamel sauce. Add butter and oil to a pot. Place over low heat. Add the flour and cook for 3 - 4 minutes when the butter melts. The flour mustn't become brown. Increase the heat to medium. Add 300ml (1 cup) of milk and stir into the flour for a smooth mixture. Add 400ml (2 cups) of milk and continue to whisk to get a smooth mixture. Pour in the rest of the milk and stir into a smooth mixture. Add the bay leaves and nutmeg, and season with salt and pepper. Bring to a boil, reduce the heat to low, and cook for 10 minutes. Remove the Béchamel sauce from the heat and set aside for 5 minutes, then add the grated Parmesan cheese, whisked egg, and egg yolks. Stir to combine.
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Greek Moussaka
Start to layer the Moussaka. Grab a 25 cm x 35 cm (10-inch x 14-inch) deep baking dish. Tightly arrange the eggplant in a single layer. Add a small ladle of the meat sauce and arrange over the eggplants. Tightly arrange the zucchini in a single layer over the eggplants. Add a small ladle of the meat sauce and arrange over the zucchini. Tightly arrange the potatoes in a single layer over the zucchini. Add the rest of the meat sauce and evenly spread all over the potatoes. Pour the Béchamel sauce over the meat sauce and spread evenly to cover the meat. Sprinkle with shredded Parmesan cheese and place in the preheated oven on the middle rack. Bake the Greek Moussaka for 40 - 50 minutes at 190 °C / 375 °F or until golden and baked.
