Although moussaka is a common Greek dish, it’s levantine in origin with Arab influences! A few similar recipes that I know you’ll love: baba ganoush, shakshuka, and of course- hummus!
What is Moussaka?
Get ready to journey to the eastern Mediterranean! If you’ve never had it before, Moussaka is a mouthwatering dish that combines layers of savory goodness. I’m talking tender eggplant slices, seasoned ground beef, and creamy béchamel sauce, all baked to perfection. This dish hails from the Levant region, but its modern form, with the iconic béchamel, was refined by a Greek chef (thanks, Nikolaos Tselementes!) in the 1920s. It’s a hearty and flavorful meal, perfect for both special occasions and casual weeknight meals.
Ingredient List
Below are all of the ingredients for the Greek version of moussaka. The flavor and texture they create is out of this world! See the recipe card below for exact measurements.
Vegetables:
Eggplant: The star of the show! Slice them thin, fry them golden, and layer them for a melt-in-your-mouth texture. Eggplant is a great vegetable to work with. It absorbs the flavor of whatever you’re cooking it in! Potatoes: Another base layer, adding tender, delicious starchiness.
Meat Sauce:
Ground Beef: Lean ground beef is the main protein source in this moussaka recipe. Feel free to use lamb for a traditional twist! Tomatoes: Diced tomatoes and tomato paste create a tangy and hearty base for the sauce. Onions & Garlic: Add savory flavor and aromatics. Spices: I used a combination of cinnamon, oregano, salt, and pepper! Red Wine Vinegar: Adds a touch of acidity and also deglazes the pan for extra flavor.
Bechamel Sauce:
Butter & Flour: The base of this creamy sauce. Milk: Warmed milk gets whisked in, so the bechamel is nice and creamy. Egg Yolks: Add richness and help bind the sauce for a velvety finish. Nutmeg & Parmesan: A pinch of nutmeg adds warmth, while parmesan cheese brings salty depth and a golden gratin crust. SO good!
Other Necessities:
Olive Oil: For frying the vegetables in and adding earthiness to the moussaka overall. Fresh Parsley: For a finishing touch!
How to Make Moussaka
This recipe is prep-heavy, but it’s so worth it! All of the hearty layers are what makes moussaka so good.
Prepare the Vegetables
For the Meat Sauce
For the Béchamel Sauce
Assemble the Moussaka
Traditional Version: You can use ground lamb in place of ground beef, which is more traditional. Omit the Potatoes: You can leave out the potato layer entirely if you want, no need to replace it with anything else! Make it Meatless: Skip the ground beef and double up on the vegetables, adding lentils or chickpeas for protein. Use vegetable broth instead of beef broth for a vegetarian-friendly option. Golden Crust: For a more golden-brown crust, broil your moussaka for a minute or two before serving.
In the Fridge: Store leftovers in an airtight container for up to 4 days. To Reheat: Reheat your moussaka in the oven for about 20-30 minutes or until warmed through at 350 degrees Fahrenheit. You can also reheat individual portions in the microwave.
Olive Tapenade
5 mins
Gyro Meat
1 hr 10 mins
Lemon Rice
Creamy Mediterranean Chicken
