Discover the authentic taste of Greece with this Traditional Greek Moussaka Recipe, featuring layers of roasted eggplant, a rich minced beef sauce, and a silky homemade Béchamel. This original Greek recipe serves 8 people and delivers that authentic Mediterranean flavor you’ll fall in love with.
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🇬🇷 Traditional Greek Moussaka – Serving for 8 People
Ingredients:
4 large eggplants
For the Meat Sauce:
1 lb (500 g) minced beef
2 medium onions, peeled and roughly chopped
3 cloves garlic, finely chopped
1.7 fl oz (50 ml) red wine
2 tbsp tomato paste (tomato purée)
1 can (14 oz) chopped tomatoes
2 bay leaves
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp olive oil
For the Béchamel Sauce:
50 g butter (3½ tbsp or 2 oz)
2 oz (50 g) plain flour
2 cups (500 ml) milk, heated
2 bay leaves
A pinch of salt
A pinch of black pepper
A pinch of ground nutmeg
🥘 Step-by-Step Instructions
1. Prepare the Eggplants
Wash and slice the eggplants into ⅛-inch (3–4 mm) rounds. Sprinkle with salt to draw out moisture for 15 minutes, then pat dry.
Bake for about 30 minutes until tender and lightly golden.
2. Make the Meat Sauce
Heat olive oil in a skillet over medium-high heat. Sauté onions until soft and golden (about 15 minutes), then add garlic and cook briefly.
Add minced beef, breaking it apart as it browns (10 minutes). Stir in tomato paste, chopped tomatoes, cinnamon, nutmeg, and red wine.
Simmer for 2–3 minutes, add bay leaves, reduce heat, and let it cook for 20–25 minutes until thick and flavorful.
3. Prepare the Béchamel Sauce
Warm milk until steaming (not boiling). In another pan, melt butter, whisk in flour, and cook 3–4 minutes without browning.
Gradually add warm milk, whisking until smooth and creamy. Season with salt, pepper, and nutmeg. Add bay leaves, infuse for 5 minutes, then discard them.
4. Assemble the Moussaka
Preheat oven to 375°F (190°C). Lightly oil your baking dish.
Layer eggplant slices, spread the meat sauce evenly, add another eggplant layer, and top with the creamy béchamel sauce.
Smooth the top with a spatula.
5. Bake & Serve
Bake for 30–40 minutes until golden and bubbling.
Let it rest for 30 minutes before slicing — this helps the layers set beautifully.
(Optional: Add a layer of roasted potatoes or extra vegetables beneath the meat sauce for a heartier version.)
🍽️ Serving Suggestions
Serve your homemade Greek moussaka with a fresh green salad, crusty bread, or a side of tzatziki. Pair it with a glass of red wine for the ultimate Greek dining experience.
🌿 Why You’ll Love This Authentic Greek Moussaka
Made with traditional ingredients and authentic Greek flavors
Features a creamy béchamel sauce made from scratch
Perfect Greek comfort food for family gatherings or dinner parties
Serves 8 generous portions
Easy, step-by-step instructions — ideal for home cooks and beginners
🧀 Cooking Tips for Perfect Moussaka
Salt the eggplants to remove bitterness and moisture.
Let the béchamel thicken until silky and stable for a topping.
Allow the moussaka to rest before cutting to maintain clean layers.
Store leftovers in the fridge for up to 3 days; it tastes even better the next day!
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Dining and Cooking