Moussaka is by far one of the most loved dishes in Greece. It is served in almost every traditional tavern and prepared in every Greek household worldwide.
Authentic moussaka features a rich tomato meat sauce layered with eggplant, potatoes, and zucchini and then topped with a creamy layer of béchamel sauce.
This traditional Greek recipe takes time to assemble, but it’s well worth the effort.
Here is a delicious recipe from popular Greek chef Akis Petretzikis
Ingredients
3 potatoes
2 zucchini
2 eggplants
salt
pepper
sunflower oil, for frying
For ground meat
1 onion
2 tablespoons olive oil
1 clove of garlic
thyme
1 teaspoon granulated sugar
½ teaspoon ground cloves
1 levelled teaspoon ground cinnamon
1 tablespoon tomato paste
500 g ground meat
400 g canned chopped tomatoes
salt
pepper
½ bunch parsley
½ bunch basil
For béchamel sauce
100 g butter
100 g all-purpose flour
750 g milk
salt
pepper
pinch of ground nutmeg
150 g parmesan, grated
3 egg yolks
To serve
fresh herbs
1 teaspoon olive oil
Method
Place a deep pan over high heat. Add the sunflower oil and let it get hot.
Peel the potatoes and slice them into thin rounds.
Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.
Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.
For the ground meat
Place a pot over high heat and add the olive oil.
Coarsely chop the onion and add to the pan.
Finely chop the garlic and add to the pan along with thyme and sugar. Sauté for 2-3 minutes until they caramelize nicely.
Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.
Add the tomato paste and sauté so that it loses its bitterness.
Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.
Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.
For the béchamel sauce
Place a pot over medium heat.
Add the butter and let it melt.
Add the flour and whisk until it soaks up all of the butter.
Add the milk in small batches while continuously whisking so that no lumps form.
As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.
Add the nutmeg, salt, pepper, 100 g parmesan, and 3 egg yolks. Whisk thoroughly.
To assemble
Preheat oven to 180* C (350* F) Fan.
In a 25×32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.
Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.