Many people think that making moussaka is difficult. However, if you follow our directions, you'll see that it is simple to prepare. You start with the vegetables, then prepare the ground beef sauce and the béchamel sauce, assemble it and bake it.
Translation | Amaryllis Tsegou
Greek moussaka
Prep time: 1 hr Cook time: 1 hr 30 mins Total time: 2 hr 30 mins Serves: 8-10
Ingredients
For the base:
- 7 eggplants, cut into thick slices
- 4 peppers, cut into wide strips
- 1 kg ground beef
- 4 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 1 cinnamon stick
- ½ tsp cumin
- 1 tsp ground allspice or 4–5 whole allspice berries
- 3 large ripe tomatoes, grated
- 1 tsp sugar
- 1 cup olive oil
- 1 bunch parsley, finely chopped
- 1 tsp dried oregano
- salt and freshly ground pepper
For the béchamel sauce:
- 50 g all-purpose flour
- 50 g butter
- ¾ lt hot milk
- 1 egg
- 1 cup grated yellow cheese
- a pinch of grated nutmeg
For the crust:
- breadcrumbs
- grated yellow cheese
Directions
Prepare the vegetables
- Preheat the oven to 180°C (350°F) and line two shallow baking trays with parchment paper.
- Spread the eggplants and peppers on the trays, brush them lightly with olive oil, and season with salt.
- Bake for about 30 minutes, until soft and slightly golden (the peppers may need less time).
- Layer the roasted vegetables in the baking dish where you’ll assemble the moussaka.
Prepare the ground beef sauce
- In a large skillet over high heat, warm the olive oil and add the ground beef. Cook, stirring and breaking up any lumps, until evenly browned.
- Add the onion, garlic, cinnamon, cumin, and allspice, and continue to sauté until fragrant and the vegetables soften.
- Stir in the grated tomatoes, sugar, salt, and pepper. Reduce heat and simmer for about 40 minutes, until most of the liquid has evaporated - the sauce should be rich and thick.
- Remove from heat and stir in the parsley and oregano. Discard the cinnamon stick before assembling.
Make the béchamel sauce
- In a saucepan over medium-low heat, melt the butter and whisk in the flour until smooth.
- Gradually pour in the hot milk, whisking constantly until the sauce thickens.
- Remove from heat and quickly whisk in the egg, cheese, and nutmeg until smooth and glossy.
Assemble the moussaka
- Spread the meat sauce evenly over the roasted vegetables.
- Pour the béchamel sauce on top, smoothing the surface with a spatula.
- Sprinkle with breadcrumbs and a handful of grated cheese for a golden crust.
- Bake in a preheated oven at 180°C (350°F) for 1 hour, on the convection setting, until the top is beautifully golden.
- Let the moussaka rest for 15–20 minutes before cutting — this helps the layers set perfectly.
Wine pairing
A Sangiovese with aromas of red fruit, sweet spices such as clove and allspice, and hints of violet and black tea is the perfect match. WSPC’s recommendation: Chianti Classico - Agricola Querciabella
