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How to Make Classic Greek Moussaka

Updated on August 29, 2011
Classic Greek Moussaka
Classic Greek Moussaka

A Classic Greek Dish

Every cuisine has its comfort food and, for the Greeks, this well-known main meal is definitely a candidate! A baked dish consisting of eggplant, ground (minced) lamb and a topping of rich cheese sauce, Moussaka (pronounced Moo-sah-kah) is very popular throughout the Middle East - of which, strictly speaking, Greece is a part.

Lamb is the meat of choice in Greece, but it isn't always readily available in the area that I live, so I have become accustomed to using ground (minced) beef instead. When served with a dressed green salad, Moussaka always makes a welcome (and economical) change on my family's menu.

This recipe makes 6 generous servings and you will need to allow 20 minutes (+ 1 hour standing time) for preparation and a further 1 hour and 45 minutes (minimum) total cooking time.

You will need

  • 3 medium eggplants (aubergines)
  • 1 teaspoon salt
  • ½ cup olive oil

For the Meat Sauce

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 pound (500g) ground (minced) lamb or beef
  • 2 tablespoons dry white wine
  • 13 ½ ounce (425g) can tomato puree
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh mint leaves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground white pepper

For the Cheese Sauce

  • 3 ounces (90g) butter
  • 1/3 cup all-purpose (plain) flour
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 2/3 cup grated Romano cheese

How to make moussaka

1. Cut unpeeled eggplant into ½ inch (1 cm) slices. Sprinkle both sides with salt; stand in a colander 1 hour. Rinse in cold water, drain well. Squeeze out excess moisture with paper towels.

2. To make Meat Sauce: Heat oil in pan. Add onion and beef. Stir over high heat 10 minutes or until well browned and all liquid has evaporated. Add wine, tomato puree, herbs, cinnamon and pepper; bring to boil. Reduce heat, simmer, covered, 20 minutes, stirring occasionally. Remove lid and simmer 10 minutes.

3. To make Cheese Sauce: Heat butter in small pan; add flour. Stir over low heat for 2 minutes. Add milk gradually to pan, stirring until smooth. Stir over medium heat for 5 minutes or until mixture boils and thickens. Cook for 1 minute; remove pan from heat. Add eggs and cheese, beat until smooth.

4. Preheat oven to moderate (350° F/180° C). Heat oil in heavy-based pan. Cook eggplant a few slices at a time until golden; remove from pan, drain on paper towels. Divide eggplant into three. Arrange one portion over base of shallow ovenproof dish. Spread with half the meat sauce, second layer of eggplant, remaining meat sauce and eggplant. Spread Cheese Sauce over eggplant. Bake 45 minutes or until golden. Leave in dish for 5 minutes before serving.

A Vegetarian Alternative


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    • 2patricias profile image

      2patricias 5 years ago from Sussex by the Sea

      This sounds tasty. I don't usually add chese. The inclusion of a vegetarian alternative is useful.

      I am adding this to my Recipe Index for HubPages.

    • profile image

      Monica 5 years ago

      My first try making moussaka and it was deeeelicious!!! :)

    • Marpi profile image

      Marpi 6 years ago

      I just adore moussaka andis definitela one of my favorite dishes. Still, mine is never as good as the ones I ate on the island of Karpathos!

    • profile image

      Feline Prophet 8 years ago

      So glad I came upon this hub...the recipe sounds simple enough even for me! :)

    • Shalini Kagal profile image

      Shalini Kagal 8 years ago from India

      Thanks for the recipe - I'm going to try it - I've never used white wine in my moussaka before - sounds good!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 10 years ago from Ontario/Canada

      This looks just great! I will have to try it soon!

      great HUB

      regards Zsuzsy

    • Bob Ewing profile image

      Bob Ewing 10 years ago from New Brunswick

      thanks i love moussaka