This dish is a legend! Creamy, juicy and absolutely delicious.. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason!
vegetable oil (for frying the eggplants)
For the meat sauce
750g beef or lamb mince (26 ounces)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g/ 14 oz.)
2 tbsp tomato puree
1 teaspoon sugar
1 glass of red wine
sea salt and freshly ground black pepper
1 bay leaf
a pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
For the béchamel sauce
900ml milk (3 and 1/2 cups)
120g butter (3.5 ounces)
120g flour (3.5 ounces)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri (3.5 ounces)
To prepare this Greek moussaka recipe, begin by preparing the eggplants. 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, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them).