Authentic Greek Moussaka

A classic, hearty Greek comfort dish featuring layers of seared eggplant, a robust spiced meat sauce, and a velvety, nutmeg-infused bechamel topping.

150 min total Base: 6 servings 780 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

Fixed ingredients: Eggplant, Ground lamb or beef, Crushed tomatoes, Ground cinnamon, Butter, All-purpose flour, Whole milk, Egg yolks — quantities stay the same regardless of serving count.

Eggplant

3 large pieces(fixed)

Ground lamb or beef

750 grams(fixed)

Onion, finely chopped

2 medium

Garlic, minced

3 cloves

Crushed tomatoes

400 grams(fixed)

Red wine

100 ml

Ground cinnamon

1 tsp(fixed)

Butter

80 grams(fixed)

All-purpose flour

80 grams(fixed)

Whole milk

750 ml(fixed)

Egg yolks

2 large(fixed)

Nutmeg

0.5 tsp

Instructions

Slice eggplants into 1cm rounds, salt heavily, and rest for 30 minutes. Rinse, pat dry, and lightly brush with olive oil before searing in a pan until golden.

Sauté onions and garlic until translucent. Add meat, browning well. Stir in red wine, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 20 minutes until the liquid has mostly evaporated.

Prepare bechamel: Melt butter in a saucepan, whisk in flour for 1 minute. Gradually add warm milk, whisking constantly until thickened. Remove from heat and temper in the egg yolks and nutmeg.

Assemble in a deep baking dish: Arrange a layer of eggplant, pour the meat sauce over it, and spread the bechamel evenly on top.

Bake at 180C (350F) for 45-60 minutes until the top is a deep golden brown and bubbling.

💡 Chef's Tip

Resting is non-negotiable! Letting the Moussaka stand for at least 45 minutes ensures the layers firm up, allowing for perfect, clean slices.

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