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Homemade Greek Moussaka Recipes: Authentic Greek Moussaka
The authentic Greek moussaka recipe is one of the most delicious Greek eggplant recipes you ever cooked at home. View the recipe and video below!
➡️ Searching for traditional Greek eggplant recipes? You might stop because on this page you can learn how to make authentic Greek moussaka from scratch! Greek moussaka is a traditional Greek dish that has been enjoyed for generations. It’s a hearty casserole made with layers of eggplant, minced meat, and a creamy sauce. The dish is usually baked in the oven until the top layer turns golden brown and crispy.
➡️ Moussaka is a dish that has been passed down through many generations of Greek families and has always been associated with special occasions and celebrations. There are many variations of moussaka, but the classic Greek recipe is still the most popular. The dish has become so popular that it is now enjoyed all over the world.
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How To Make Traditional Moussaka from Scratch
➡️ My authentic roasted eggplant casserole recipe helps you cook moussaka with simple and tasty ingredients such as eggplant, ground meat, sour cream, and more. Moussaka is a dish that requires some effort to make, but the end result is well worth it. It’s a perfect recipe to serve for special occasions or to make ahead and freeze for later. With its layers of rich flavors and textures, moussaka is a dish that will always be a favorite.
➡️ So, keep in mind that traditional Greek moussaka is a classic Mediterranean dish that is a staple in Greek cuisine. This layered casserole is a hearty and comforting meal that is perfect for family dinners and special occasions. Don’t miss the chance to learn in this cooking video how to make one of the best Greek eggplant dishes using an authentic moussaka recipe!
Traditional Greek Moussaka
- 70 oz eggplant
- coarse salt and ground black pepper to taste
- 25 oz mincemeat (beef, lamb, or pork)
- 2 tbsp olive oil
- 4 oz onions, chopped
- 17 oz tomatoes
- 17 oz sour cream (12% fat) + some more for serving (recommended)
- 2 tbsp all-purpose flour
- fresh or dried rosemary leaves
- cut the eggplants into thick slices.
- rub the eggplant slices with coarse salt, then wait about 1 hour to eliminate the bitter juice from inside.
- remove the salty water from the eggplant slices.
- roast the eggplant until golden brown on the coal grill, stovetop, or in the oven.
- put the mincemeat into a frying pan, then place it on the stovetop over a high temperature, and fry it with a bit with some vegetable oil, season with salt and ground black pepper to taste.
- when the ground meat is bleached, add the chopped onion and fry for about 5 minutes more to soften it.
- remove the skin from the eggplant – this is not mandatory but recommended because the fried eggplant skin, especially prepared on coal or wood, is very bitter.
- cut the tomatoes into very thin slices.
- place about half of the roasted eggplant into a large and tall tray or casserole dish brushed with olive oil in a layer.
- stretch the fried meat over the eggplant into a layer.
- put the rest of the eggplant over the meat also into a layer.
- add tomato slices into a layer over the eggplant.
- place sour cream into a bowl, add flour, and some salt and ground pepper to taste, then combine well all ingredients.
- sprinkle over tomatoes some rosemary to taste (optional but recommended for an authentic Greek taste); you can use thyme instead.
- pour the sour cream into the tray all over.
- place the tray into the oven at 180 C/360 F and wait until the top of the eggplant casserole is golden brown (about 30-40 minutes.)
- remove the tray from the oven and wait about 10-15 minutes before serving (recommended to avoid sliding apart the moussaka squares.)
- serve the Greek moussaka while it’s still warm topped with extra sour cream (optional.)
Cooking Tips for the Best Results:
- Salt and drain the eggplant slices: To prevent the eggplant from absorbing too much oil, it’s important to salt and drain them first. Simply sprinkle the slices with salt and let them sit for 30 minutes, then rinse and pat dry.
- Use lean ground beef or lamb: Moussaka is already a rich and flavorful dish, so using lean ground beef or lamb will help keep it from becoming too heavy or greasy.
- Don’t use too much sauce: The sauce should be creamy and smooth, but not overly thick. Spread it into a thin layer all over.
- Let it rest before serving: Moussaka is best when it’s allowed to rest for at least 15-20 minutes before serving. This allows the layers to set and makes it easier to slice and serve.
- Serve with a light salad: Since moussaka is quite rich and filling, it’s a good idea to balance it out with a light and refreshing salad on the side. A simple Greek salad with tomatoes, cucumbers, onions, and feta cheese would be a great choice.
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FAQs for the Traditional Greek Moussaka
What is traditional Greek moussaka?
Traditional Greek moussaka is a popular Greek dish made with layers of thinly sliced eggplant, ground beef or lamb, and creamy béchamel sauce. The dish is then baked until the top layer turns golden brown and crispy. It is typically served hot as a main course and is a staple of Greek cuisine.
What are the ingredients of traditional Greek moussaka?
The ingredients of traditional Greek moussaka typically include eggplant, ground beef or lamb, onions, garlic, tomatoes, red wine, olive oil, salt, pepper, cinnamon, and nutmeg. Béchamel sauce is also a key component of the dish, which is made from butter, flour, milk, eggs, and cheese. Some variations of the dish may also include potatoes or zucchini.
How is traditional Greek moussaka prepared?
To prepare traditional Greek moussaka, the eggplant is first sliced and salted to remove any bitterness. The ground beef or lamb is then cooked with onions, garlic, and tomatoes, and flavored with red wine, salt, pepper, cinnamon, and nutmeg. The cooked eggplant slices are then layered with the meat mixture in a baking dish. A layer of béchamel sauce is added on top, and the dish is baked until the top layer turns golden brown and crispy.
What are the variations of traditional Greek moussaka?
There are several variations of traditional Greek moussaka, including vegetarian options that replace the ground meat with mushrooms or lentils. Some versions of the dish also include potatoes or zucchini in addition to eggplant. In some regions of Greece, moussaka is made with only vegetables, such as eggplant, potatoes, and zucchini, and is served as a vegetarian dish.
What are some serving suggestions for traditional Greek moussaka?
Traditional Greek moussaka is typically served hot as a main course, accompanied by a side salad or a slice of bread. It pairs well with a variety of side dishes, such as Greek salad or tzatziki sauce. Some people also enjoy pairing moussaka with a glass of red wine or a cold beer. Leftover moussaka can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Related Greek Moussaka Recipes and Culinary Articles
➡️ Read more here for additional info about moussaka. I also recommend you to try more delicious eggplant casserole recipes such as tomato eggplant casserole, mince zucchini moussaka, and more. Many more tasty Greek recipes can be found in my cookbook Discovering Greek Cuisine: A Delightful Culinary Tour of Greek Recipes.
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