Photo of a portion of moussaka on a white plate, accompanied by a green salad, all placed on a marble table with a cloth and a vase of flowers, representing a traditional Greek dish based on eggplant, minced meat and béchamel sauce

“A traditional gratin dish made with eggplant and minced meat.”

This modern and gourmet version of moussaka will bring a touch of refinement and sweetness to your meals. Enjoy this blend of creamy and crispy flavors in the company of your loved ones and taste this delicious dish with Mediterranean accents.

Ingredients

Simple pictogram of a purple eggplant with a green stem, representing a versatile and nutritious vegetable often used in various culinary preparations

3 eggplants

Detailed meat steak pictogram, top view

1 kg of minced meat

A simple pictogram of a yellow onion, representing its use as a vegetable and ingredient in cooking

2 onions

Simple pictogram of a whole shallot, representing a member of the onion family with a mild, sweet flavor and delicate texture, often used in various culinary preparations

2 shallots

Simple pictogram of a whole garlic bulb with several cloves, representing a popular culinary ingredient and flavoring agent used in various cuisines

2 cloves garlic

Simple pictogram of a honey jar with a honey dipper and a drop of dripping honey, representing a natural sweetener and popular cooking ingredient

2 tablespoons of honey

Simple pictogram of a bottle of olive oil with two olives on the label and a cork stopper, representing a popular cooking ingredient and condiment used to enhance the flavor and texture of various dishes

2 tablespoons of olive oil

20g butter

Simple pictogram of a red tomato with a green stem, representing a popular fruit and vegetable commonly used in various cuisines and salads

500 ml tomato coulis

Simple pictogram of a red tomato with a green stem, representing a popular fruit and vegetable commonly used in various cuisines and salads

2 tablespoons of concentrate
tomatoes

Simple pictogram of an oregano leaf, representing a popular aromatic herb used as a spice to enhance the flavors of various dishes

1 tablespoon dried oregano

Simple pictogram of a small pile of ground cinnamon, representing a common spice and baking ingredient used to enhance flavor and aroma

1 tablespoon of ground cinnamon

Simple pictogram of a pile of breadcrumbs, representing a common food ingredient used as a coating or topping for various dishes to add texture and flavor

2 tablespoons of breadcrumbs

Simple pictogram of a quarter of Emmental cheese with large holes, representing a popular dairy product and traditional ingredient in various dishes

200 gr of grated cheese

Simple pictogram representing a small pile of fine white salt, representing a universal condiment used to season dishes and enhance flavors in cooking

Salt

Simple pictogram of a cluster of black peppercorns, representing a common spice and condiment used in cooking to enhance flavor

Pepper

Bechamel

100 g of butter

Simple wheat flour pictogram represented by a small pile and stalk of yellow wheat, representing a cereal grain and an essential ingredient for baking and bread making

100 g of butter

Simple pictogram of an old-fashioned gray metal milk can with a wooden handle and strap, representing the traditional delivery of milk by the milkman and the image of a dairy farm

4 cups of hot milk

Simple pictogram of a pile of breadcrumbs, representing a common food ingredient used as a coating or topping for various dishes to add texture and flavor

1 pinch of grated nutmeg

Simple pictogram representing a small pile of fine white salt, representing a universal condiment used to season dishes and enhance flavors in cooking

Salt

Simple pictogram of a cluster of black peppercorns, representing a common spice and condiment used in cooking to enhance flavor

Pepper

Instructions

  1. Preheat the oven to 200°C. Cut the eggplants into slices about 1 cm thick, sprinkle them with salt and let them sit for about 30 minutes to drain.

  2. Meanwhile, prepare the meat sauce. Heat the olive oil in a pan and fry the chopped onion and minced garlic until golden. Add the minced meat and cook until browned. Then add the peeled and chopped tomatoes, tomato paste, oregano, cinnamon, salt and pepper. Pour in the red wine and beef stock, and simmer for about 20 minutes.

  3. Rinse the eggplant slices to remove the salt and dry them with a towel. Brush them with olive oil and toast them in the oven for about 10 minutes, until lightly browned.

  4. To prepare the béchamel, melt the butter in a saucepan over medium heat. Add the flour and stir well to form a roux. Slowly pour in the hot milk, stirring constantly, until the sauce thickens. Add the nutmeg, salt and pepper.

  5. In a baking dish, place a first layer of grilled eggplant, then a layer of minced meat. Repeat the operation until the ingredients are used up, finishing with a layer of béchamel. Sprinkle with grated cheese.

  6. Bake the moussaka for about 40 minutes, until the cheese is golden and crispy. Let cool for a few minutes before serving.

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