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.
Hard
6
45 mins
1 hr 30 mins
420 / serving
Non-Veg
Above values do not change with any serving size changes you make below
Follow each phase with a cleaner flow from ingredient prep to final plating.
| 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 milks |
| 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.
France
Easy Crème Brûlée
Burnt Cream, Crème Brûlée Classique, Creme Brulee
Yum User
Cyprus
Koupepia
Dolmades, Stuffed Grape Leaves, Sarma, Dolma
Yum User
Spain
Traditional Red Sangria
Sangría de Vino Tinto, Spanish Red Wine Punch, Tinto de Verano variant
Yum User
France
Roasted Tomato Pissaladière
Pissaladière, Nice-style onion tart, Provençal onion cake
Yum User
France
Chicken Liver Pâté
Chicken Liver Parfait, Foie Gras Alternative, Liver Paste
Yum User
Morocco
Moroccan Chicken
Moroccan Spiced Chicken, Chicken Tagine with Olives and Lemon
Yum User
Greece, Spain
Mediterranean Tuna Salad
Mediterranean-Style Tuna Salad, Tuna Salad with Feta
Yum User
Greece
Greek Chicken Bowls
Mediterranean Chicken Bowl, Gyro Bowl
Yum User
Ingredient
