Moussaka Recipe

moussaka

Ingredients for Moussaka:

  • 2 kilos large aubergine (egg plant) or courgettes (zucchini)
  • 1 kilo of minced lamb
  • 1 cup of oil
  • 2 large onions
  • 5 ripe tomatoes (skinned and finely chopped)
  • 1  cup of dry white wine
  • Grated cheese (cheddar or parmesan as you wish)
  • Seasoning
  • White (bechamel) sauce

Method for Moussaka:

  1. Peel, wash and cut the aubergines into large thin slices. Salt and leave to drain.
  2. Brown the mince with the oil and the onions, which should be finely chopped.
  3. Stop the browning process by adding the wine and tomatoes then season.
  4. Allow to boil until the moisture has been absorbed.
  5. Next pour the oil into a frying pan and fry the aubergines.
  6. Spread them in a large shallow roasting dish and sprinkle with grated cheese. Spread a layer of mince on the top then add another layer of fried aubergine. Sprinkle with more cheese and pour on the white sauce in a thick layer.
  7. Sprinkle yet more cheese on the top then bake to brown the cheese and ‘set’ the mixture.

Serve hot or cold.

Notes:

For easier serving and firmer portions you can substitute one of the aubergine layers with fried potato scallops.

You can also substitute courgettes for the aubergine.

We have had many happy holidays in Greece and Greek food can be absolutely superb. This classic dish is wonderful home made and easy too.

The Greeks eat it cold as well but we prefer it warm. Greek food is never served ‘piping hot’, but warm which is actually better for the digestion and your teeth.

Posted in Vegetable Recipes, Aubergines, Oven Baked Dishes, Courgette, All Recipes
4 comments on “Moussaka Recipe
  1. Carol Mole says:

    What a fantastic site! We have just moved to the Greek Islands and have finally got a bit of land to start to grow our own food for the 1st time! Although the climate differs here dramatically from the UK, I’m sure that the basics are the same for growing your own! Also, there are less ‘processed’ foodstuffs here, so I’m venturing into making my own pickles, etc, using the oh-so-fresh produce you can buy here, with the help of Val’s recipes! So simply explained that even a novice like myself can do them!

    Many thanks and I look forward to eating the results!

  2. Philip says:

    I really do think it makes a difference to use leftover roast lamb, which is when Moussaka is often made – particularly after Easter. The flavours produced during roasting, really infuse a delicious richness to the dish. (remember cut the meat fine, rather than mince!)

  3. Ballet Bug says:

    I made a vegetarian version of this dish using Quorn mince, and I used red wine instead of white, and WOW! It’s one of the most delicious meals I have ever made! I’ll definitely be making it again.

  4. Lesley says:

    My Zakynthian recipe has a teaspn of strong Greek Oregano(Rigani)a clove of garlic and (if made with beef mince) a little cinnamon for added flavouring.
    A beaten egg is added to a cooled sauce before topping the dish.
    I think the recipe must change from place to place, as all the best recipes do 🙂

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