A beloved Greek casserole of layered fried eggplant and cinnamon-spiced ground meat, topped with creamy béchamel and baked until golden.

خطوات التحضير

Salt the eggplant slices and let them sit for 20 minutes to draw out bitterness, then pat dry.

Fry the eggplant slices in olive oil until golden, then drain on paper towels.

In another pan, cook the onion until soft, then add the ground meat and stir until browned.

Add the garlic, tomatoes, tomato paste, cinnamon and clove, and simmer for 20 minutes until thickened.

For the béchamel: melt the butter, add the flour and stir for a minute, then gradually whisk in the warm milk until thickened.

Remove from heat and stir in the nutmeg, beaten egg, and half the cheese.

In a baking dish, layer eggplant, then meat sauce, and repeat the layers.

Pour the béchamel over the final layer and spread evenly, then sprinkle the remaining cheese.

Bake in a preheated oven at 180°C for 40-45 minutes until golden on top.

Let the moussaka rest for 15 minutes before slicing and serving.

نصيحة

Grilling the eggplant instead of deep-frying reduces fat without sacrificing flavour. Let the moussaka rest well before slicing so the layers hold their shape.

Moussaka is among the most famous dishes of Greek cuisine, made of layers of fried eggplant and ground meat cooked in a spiced tomato sauce, topped with a thick layer of creamy béchamel and baked until golden on top. Its modern form is credited to Greek chef Nikolaos Tselementes in the 1920s, who added the béchamel layer, influenced by French cuisine.

What distinguishes Greek moussaka is the use of cinnamon and clove in seasoning the meat, giving it a distinctive warm flavour that sets it apart from similar layered eggplant dishes in the region. The dish takes time and patience to prepare each layer separately, but the result is a luxurious casserole fit for family gatherings.