Moussaka: How to Make Greek Moussaka with Bechamel Sauce

GREEK MOUSSAKA

• Author: Romae Chanice Marquez
• Recipe Category: Main Dish
• Cuisine: Greek Cuisine

The essence of this traditional Greek Moussaka recipe can be summarised in three key stages: Preparing the meat filling, preparing the bechamel sauce, and cooking the eggplants. The classic Greek Moussaka recipe calls for either lamb or a mixture of lamb and beef. The whole preparation and cooking time will last for at least 4 hours and 20 minutes, and the recipe serves 6 to 8 people.

Greek Moussaka Ingredients

For the lamb,

• 1 pound of ground lamb
• ½ teaspoon of ground cinnamon
• ½ teaspoon of ground ginger
• ¼ teaspoon of allspice
• 1/8 teaspoon of cayenne
• 2 tablespoons of salt and pepper
• ¼ cup of dried currants
• ¼ cup of Greek extra-virgin olive oil
• 1 large yellow onion
• 1 red bell pepper
• 1 serrano chile
• 5 cloves of garlic
• 2 tablespoon of tomato paste
• 1 cup of red wine
• 28 ounces of plum tomatoes pureed
• ¼ cup of freshly chopped parsley
• 2 tablespoons of oregano

For the eggplants,

• 1 ½ cups of canola oil
• 1 ½ pounds of eggplant

For the Bechamel Sauce,

• 6 tablespoons of unsalted butter
• ½ cup of flour
• ½ cup of milk
• 1 bay leaf
• 1/8 of a freshly grated nutmeg
• 3 egg yolks
• ½ cup of soft goat cheese
• 1 cup of grated romano
• 1 lemon

Greek Moussaka Instructions

For the lamb,

Step 1: Soak currants in warm water for 30 minutes. Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat.

Step 2: Add the lamb, cinnamon, ginger, allspice, cayenne, salt, and pepper. Cook until browned.

Step 3: Return the lamb to the pan; add the wine and cook until it almost evaporates. Add the tomato puree and currants.

For the eggplant,

Step 4: Heat the canola oil and season the eggplant slices on both sides with salt and pepper.

For the Bechamel,

Step 5: Melt the butter in a medium heat saucepan, add the flour, and whisk it continuously until pale and smooth. Whisk it for 2 minutes straight, and add the milk and the bay leaf continually.

Step 6: Preheat the oven to 400 degrees F; butter a 3-quart baking dish or casserole.

Step 7: To assemble, put half the eggplant in the dish and cover with half of the meat sauce. Top the sauce with the remaining eggplant slices.

Step 8: Pour the bechamel sauce over the top of the meat sauce.

Greek Moussaka Additional Information

• Per serving has 210 calories, 13g of fat, 10g of protein, and 13g carbs.
• Moussaka is a great way to use leftover lamb meat.
• Serves 6-8 people.
• Cook/prep time: 4 hours and 20 minutes.