Mediterranean Greece
Musakka, Mousakás
Moussaka layers silky eggplant, savory meat sauce, and creamy béchamel into a rich, oven-baked comfort classic. Warm spices and earthy vegetables mingle with the luxuriously smooth topping, making each serving indulgent. This iconic Mediterranean dish is both timeless and soul-satisfying.
Above values do not change with any serving size changes you make below
| 2 large aubergine (approx. 1 kg / 2.2 lbs), sliced into 1cm/½ inch rounds |
| 500 g / 1.1 lbs minced lamb or beef (20% fat) |
| 1 large onion, diced |
| 400 g / 14 oz can diced tomatoes |
| 2 tbsp tomato puree |
| 2 cloves garlic, minced |
| 1 tsp dried oregano |
| ½ tsp ground cinnamon |
| 100 ml / 3.5 fl oz red wine |
| 100 g / 3.5 oz feta cheese, crumbled |
| 3 tbsp olive oil (45 ml / 1.5 fl oz) |
| 50 g / 1.75 oz butter |
| 50 g / 1.75 oz plain flour |
| 500 ml / 17 fl oz whole milk |
| 2 egg yellow |
| 100 g / 3.5 oz kefalotiri or parmesan cheese, grated |
1 Prepare eggplants: Sprinkle sliced eggplants with salt and leave in a colander for 30 mins to draw out bitterness. Rinse and pat dry.
2 Fry eggplants: Heat olive oil in a large pan. Fry eggplant slices until golden brown on both sides (work in batches). Drain on paper towels. Alternatively, brush with oil and bake at 200°C/400°F for 25 mins.
3 Make meat sauce: In a large pan, sauté onion until soft. Add ground meat and cook until browned. Add garlic, cook 1 minute.
4 Add liquids: Stir in tomato paste, cook 2 mins. Add canned tomatoes, wine, oregano, cinnamon, salt, and pepper. Simmer uncovered for 30 mins until thickened. Stir in feta.
5 Make béchamel: Melt butter in a saucepan. Whisk in flour and cook 2 mins. Gradually add milk, whisking constantly until smooth and thickened. Remove from heat. Stir in nutmeg, half the grated cheese, and egg yolks.
6 Assemble: In a greased 9x13 inch (23x33cm) baking dish, layer: half the eggplants, all the meat sauce, remaining eggplants, then top with béchamel. Sprinkle remaining cheese.
7 Bake: Preheat oven to 180°C/350°F. Bake for 45-50 mins until golden and bubbling. Rest 15 mins before serving.
Rich in fiber from eggplants, protein from meat and dairy, calcium from cheese and milk.
Eggplants contain nasunin, a potent antioxidant.
The Mediterranean preparation uses olive oil instead of heavy frying fats.
Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.
Moussaka combines layers of aubergine, spiced meat, and creamy béchamel, baked to a golden finish. Each layer adds a contrasting texture, from tender vegetables to rich sauce, making it deeply satisfying.
A classic Mediterranean dish that delivers indulgence and comfort in every slice.
Greek cuisine represents one of the Mediterranean's oldest continuous culinary traditions, dating back over 4,000 years.
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