Traditional Greek Moussaka
A classic Greek moussaka with layers of potato, roasted aubergines and courgettes, rich meat sauce, and creamy Béchamel.
Ingredients
Main Ingredients
- 5 aubergines
- 4 courgettes
- 4 large potatoes
- Olive oil for frying
- Salt, to taste
- 800g minced beef
- 4 tbsp olive oil (for sauce)
- 1 finely chopped onion
- 2 garlic cloves
- 1 tbsp tomato purée
- 800g chopped tomatoes
- 1 bay leaf
- 1 cinnamon stick
- ½ cup brandy
- Pinch of sugar
- Salt and freshly ground pepper
- 1.5L milk
- 6 tbsp cornflour
- 2 tbsp butter
- 2 eggs
- 2-3 pinches grated nutmeg
- 1 cup grated kefalotyri cheese
Preparation
- Slice aubergines, courgettes and potatoes into 0.5cm slices. Sprinkle salt on aubergines and leave for 30 minutes to remove bitterness, then pat dry.
- Fry the vegetables in olive oil until golden and soft. Drain excess oil on kitchen paper.
- Prepare the meat sauce: Heat olive oil in a pan, Sauté onions and garlic until soft. Add minced beef and brown.
- Add tomato purée, brandy, chopped tomatoes, bay leaf, cinnamon stick and a pinch of sugar. Simmer for 20 minutes. Season with salt and pepper.
- For the Béchamel: In a saucepan, heat milk and stir in cornflour until thickened. Add butter and mix well.
- Remove from heat slightly, then whisk in beaten eggs, nutmeg and half of the grated kefalotyri cheese.
- Assemble the moussaka in a deep baking dish: Layer potatoes, then courgettes, aubergines, and meat sauce. Pour Béchamel over the top and sprinkle remaining cheese.
- Bake in a preheated oven at 180-200°C for 45-50 minutes, until the top is golden brown.
- Allow the moussaka to cool for 10-15 minutes before serving to let it set.
Additional Tips
Allow the moussaka to cool before cutting for best results.
