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Moussaka

Name: Moussaka
Total time: 90 min
Yield: Serves 2
Cuisine: Greece
Ingredients: 2 Eggplant; 2 Potato; 250g Mixed ground meat; 1 can Canned tomatoes; 1 Onion; 3 tbsp Flour; 400ml Milk; 3 tbsp Butter; 4 tbsp Parmesan cheese; A pinch Cinnamon powder

Main Dish

⏱ 90 min

👥 Serves 2

Difficulty ⭐⭐⭐

Layers of eggplant, potato, and ground meat topped with béchamel — a lavish Greek home dish.

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📖 The Story Behind This Dish

Believed to have developed in Greece from Ottoman-era Middle Eastern cooking, with chef Nikolaos Tselementes credited with establishing the modern version with béchamel sauce in the 1920s. Fried slices of eggplant and potato are layered with meat simmered in tomato sauce, then topped with a rich béchamel and baked. Given the effort required, it's often made for Sunday meals or when hosting guests.

🌆 Where it's eaten: At a Sunday family gathering, the savory aroma of moussaka fresh from the oven, carried to the table in its large baking dish, whets everyone's appetite.

🥕 Ingredients (serves 2)

Eggplant 2
Potato 2
Mixed ground meat 250g
Canned tomatoes 1 can
Onion 1
Flour 3 tbsp
Milk 400ml
Butter 3 tbsp
Parmesan cheese 4 tbsp
Cinnamon powder A pinch

👩‍🍳 Instructions

Slice the eggplant and potato thin, and pan-fry in oil.
Sauté the onion and ground meat, then add the canned tomatoes and cinnamon and simmer for 15 minutes to make the meat sauce.
Make the béchamel: sauté flour in butter, gradually add milk to thicken, and mix in the cheese.
In a baking dish, layer the potato, eggplant, and meat sauce in that order.
Top with the béchamel sauce.
Bake at 350°F (180°C) for 35-40 minutes until the surface is golden to finish.

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