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Greek Moussaka

Author
Cookinero 16 Mar 2025
4250
Greek Moussaka

It is believed that the recipe for classic Greek moussaka was created on the basis of an eggplant salad that was prepared in Arab countries. This potato casserole consists of layers of potatoes, tomatoes, eggplants, minced meat and béchamel sauce. The latter, by the way, was borrowed from French cuisine. Thanks to the herbs in the composition, moussaka with eggplants turns out not only very satisfying, but also aromatic. These are rosemary, garlic, nutmeg and thyme.

How to cook Greek Moussaka

Step 1

Greek Moussaka

Fry the eggplant in vegetable oil until golden, then remove it from the pan. In the same pan, fry the onion and garlic until golden. Add the mince, thyme, rosemary, salt, pepper and fry everything together, stirring, for 5 minutes.

Step 2

Greek Moussaka

Grease a baking dish with butter. Layer half the potatoes, minced meat, the remaining potatoes, eggplant and tomatoes.

Step 3

Greek Moussaka

Prepare the sauce: Heat the butter in a frying pan and fry the flour until golden brown. Add the hot milk and bring to a boil, stirring constantly. Remove from heat, cool slightly, add sour cream and egg to the sauce. Season with nutmeg, salt and pepper. Mix well.

Step 4

Greek Moussaka

Pour the sauce over the contents of the pan and place in the oven preheated to 200°C for 30 minutes.

Step 5

Greek Moussaka

Cut the finished moussaka into portions and serve.

Greek Moussaka - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace eggplant with zucchini or bell peppers for a similar layered texture. Just slice and fry them as you would the eggplant.
Properly stored in an airtight container, moussaka lasts 3-4 days in the refrigerator.
Absolutely! Swap the mince for lentils or a plant-based meat substitute, and ensure any dairy used is vegetarian-friendly.
Cover with foil and reheat in a 175°C oven for 15-20 minutes. Add a splash of water or broth if it seems dry.
Yes, moussaka freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
A crisp Greek salad, crusty bread, or roasted vegetables complement moussaka perfectly.
Replace the flour in the sauce with cornstarch or a gluten-free flour blend for thickening.
Temper the egg by slowly adding some hot sauce to it first, then mix it back into the main sauce to prevent curdling.

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