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Traditional Moussaka recipe with eggplants (aubergines) and potatoes

Traditional Moussaka recipe with eggplants (aubergines) and potatoes

The very best traditional Greek Moussaka recipe with eggplants (aubergines) and potatoes, featuring layers of beef mince, eggplants, and creamy béchamel sauce.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main
Cuisine Greek
Servings 8 pieces
Calories 455 kcal

Equipment

  • large baking dish
  • large pan
  • colander
  • Wooden Spoon

Ingredients
  

Base ingredients

  • 6 eggplants
  • 5 potatoes (optional)
  • vegetable oil for frying the eggplants

For the meat sauce

  • 750 g beef or lamb mince (26 oz)
  • 2 red onions (chopped)
  • 2 cloves of garlic (chopped)
  • 1 tin chopped tomatoes (400g / 14oz)
  • 2 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 glass red wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 bay leaf
  • 3–4 whole cloves (optional)
  • cinnamon a pinch or one cinnamon stick
  • ¼ cup olive oil

For the béchamel sauce

  • 900 ml milk (31 fl. oz)
  • 120 g butter (4 oz)
  • 120 g flour (4 oz)
  • nutmeg a pinch
  • 2 egg yolks
  • 100 g Parmigiano-Reggiano or Kefalotyri (3.5oz)
  • salt to taste

Instructions
 

Preparation

  • Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  • Rinse the eggplants with plenty of water and squeeze with your hands to get rid of the excessive water. Pat them dry and fry in plenty of oil until nicely colored. Place the fried eggplants on some paper to absorb the oil.
  • If adding potatoes, slice them into 0.5cm thick slices and fry or bake them in the same way as the eggplants. Season with salt and set aside.

Meat sauce

  • Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté until softened and slightly colored.
  • Add the mince, breaking it up with a wooden spoon and sauté. When it starts to brown, add the garlic and tomato paste, sautéing until the garlic softens.
  • Pour in the red wine to deglaze the pan and let it evaporate. Add the tinned tomatoes, sugar, cinnamon, bay leaf, cloves, and a good pinch of salt and pepper. Bring to a boil, then reduce heat and simmer with the lid on for about 30 minutes or until most of the juices have evaporated.

Béchamel sauce

  • Melt the butter over low-medium heat in a large pan. Add the flour, whisking continuously to make a paste. Gradually add warmed milk while whisking to prevent lumps.
  • If the sauce needs to thicken, boil over low heat while stirring. Its consistency should resemble a thick cream.
  • Remove from heat and stir in the egg yolks, salt, pepper, nutmeg, and most of the grated cheese. Reserve some cheese for topping.
  • Take one spoonful of béchamel and stir it into the meat sauce, then set the béchamel sauce aside.

Assembly and Cooking

  • Butter the bottom and sides of a large baking dish. Layer the potatoes first (if using), then half the eggplants. Pour in all of the meat sauce and spread evenly, removing the cloves and bay leaf. Add a second layer of eggplants, then top with all of the béchamel sauce.
  • Sprinkle with the remaining grated cheese. Preheat the oven to 180C/350F and bake for about 60 minutes until the crust turns light golden brown.
  • Let the moussaka cool down to warm before cutting into pieces to prevent the béchamel sauce from pouring out.

Notes

Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine.

Nutrition

Serving: 1PieceCalories: 455kcalCarbohydrates: 61gProtein: 14.7gFat: 19.1gSaturated Fat: 8.2gPolyunsaturated Fat: 9.7gCholesterol: 72.1mgSodium: 84.6mgFiber: 5.3gSugar: 11g
Keyword aubergines, eggplants, Greek cuisine, Moussaka, potatoes, traditional
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