Homemade Traditional Greek Moussaka – Just Like Yiayia Used to Make!

Homemade Greek Moussaka – Just Like Yiayia Used to Make! 🇬🇷✨
There’s nothing quite like a warm, comforting slice of Greek Moussaka—layers of tender eggplant, spiced meat sauce, and that dreamy, creamy béchamel on top. This is the kind of dish that brings everyone to the table, and once you try it, you’ll understand why it’s a staple in Greek homes.
I’ve kept this recipe authentic but approachable, so whether you’re craving a taste of the Mediterranean or just looking for a cozy, satisfying meal, this moussaka won’t disappoint. It does take a little time (good food always does!), but every bite is worth it.
INGREDIENTS:
– 4 eggplants
– 1 tsp salt
– 1 litre of water
– some olive oil
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– 4 potatoes
– vegetable oil
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For the meat sauce
– 30 ml olive oil
– 550 g miced meat – beef
– 1 chopped onion
– 1 tbsp milled tomatoes
– allspice
– 1/2 cinnamon stick
– 50 ml wine
– salt and pepper
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For the Bechamel sauce:
– 50 g butter
– 50 g flour
– 500 ml of warm milk (not hot)
– 1 egg
– nutmeg
– salt and pepper
20×30 baking tray
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Welcome to my channel. Today we will prepare the traditional greek Moussaka 1 tbsp salt 1 litre of water 3-4 eggplans Add the eggplants to the salted water. Set asside for 30 minutes. 4 potatoes 500 ml vegetable oil We are frying the potatoes. Rinse the eggplants. Brush the eggplants with oil. Bake at 180°C/360°F, for 20 minutes. 30 ml olive oil 550 veal minced meat Cook the meat until it changes the colour. 50 ml of wine Cook until the wine evaporates. 1 chopped onion Allspice Cinnamon 250 g milled tomatoes 250 ml of water Simmer for 20 minutes. Salt and pepper Baking tray 20×30 Add the fryed potatoes on the bottom of the tray. Add the baked eggplants over the potatoes. Add the minced meat sauce. Add the baked eggplants. 50 g butter 50 g of flour 500 ml of milk Nutmeg Salt and pepper. 1 egg Add the Bechamel over the eggplants. Grated cheese. Bake at 180°C/360°F, for about 35 minutes. Before servind you should let it cool for about 20 minutes. Thank you for watching.