Moussaka

Cookinero 28 Feb 2025

A hearty and tasty Mediterranean dish, moussaka, will appeal to all lovers of juicy meat and eggplant. The delicate layered casserole combines the piquancy of minced meat with spices, the freshness of vegetables and a light creamy taste. For moussaka, choose minced beef, “diluted” with lamb or pork. You can use the cheese you like best – it will not affect the success of the dish.

How to cook Moussaka

Step 1

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Cut the eggplants lengthwise into slices no thicker than 5 mm, lay them out on a board or plate, add salt and leave for 20 minutes to remove the bitterness. Then rinse and dry.

Step 2

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Fry each eggplant slice in oil for 3-5 minutes on each side or bake them in the oven.

Step 3

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Finely chop the tomatoes and onions, crush the garlic with a knife or a special press. Grate the cheese on a large grater and set it aside for now.

Step 4

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Fry the onion in a frying pan for 1-2 minutes, then add the tomatoes and garlic. Stir-fry for 5-7 minutes until the vegetables are soft.

Step 5

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Add spices to the vegetables, stir, remove from heat and transfer to a deep container. Grind the dressing with a blender until it reaches the consistency of a sauce.

Step 6

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Place the minced meat in a greased, heated frying pan and fry until the meat changes color from pinkish-red to brown.

Step 7

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Add the vegetable dressing to the minced meat, stir and simmer for another 5 minutes.

Step 8

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Melt the butter in a saucepan, add the flour and pour in the warm milk. Mix thoroughly without removing from the heat until the sauce becomes uniform in consistency.

Step 9

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Grease a baking dish with milk sauce and place a layer of fried eggplant on top.

Step 10

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Place a layer of minced meat on the eggplants and sprinkle with grated cheese.

Step 11

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Repeat all layers again: milk sauce, eggplant, minced meat, cheese. Bake the dish in the oven, preheated to 180 ℃, for 30-40 minutes.

Moussaka - FAQ About Ingredients, Baking Time and Storage

Yes, zucchini or potatoes make great substitutes for eggplant. Slice them thinly and pre-cook (fry or bake) before layering to ensure they soften properly.
Leftover moussaka keeps well in the fridge for 3-4 days. Reheat in the oven at 160°C (320°F) for 15-20 minutes or until warmed through. Cover with foil to prevent drying.
Absolutely! Replace the minced meat with lentils, mushrooms, or a plant-based meat alternative. Cook them with the same spices for a rich, flavorful filling.
Yes, use cornstarch or a gluten-free flour blend instead of regular flour for the milk sauce. Ensure all other ingredients (like spices) are certified gluten-free.
Yes, assemble the layers (without baking), cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 extra minutes if chilled.
Traditionally, kefalotyri or Parmesan works well, but any hard, salty cheese like pecorino or even feta (crumbled) adds great flavor. Mozzarella melts nicely too.
Use a bit more flour (or cornstarch for gluten-free) and cook the sauce longer, stirring constantly, until it coats the back of a spoon. Don’t skip the butter—it adds richness.
Yes! Bake first, let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat in the oven until piping hot.
Serve with a crisp Greek salad, warm pita bread, or roasted vegetables. A dollop of tzatziki or hummus complements the flavors beautifully.

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