Moussaka This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame.

Ingredients of Moussaka

  1. You need 1 kg of eggplants.
  2. You need 1 kg of potatoes.
  3. It's 125 g of kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan).
  4. You need of salt, pepper, sugar.
  5. It's 1/2 bunch of parsley, finely chopped.
  6. You need of Meat filling.
  7. It's 1 kg of ground beef.
  8. It's 350 g of chopped peeled tomatoes.
  9. You need 1-2 tbsp of tomato paste.
  10. Prepare 125 ml of white wine (retsina if available).
  11. Prepare 2 of onions, finely chopped.
  12. You need 75 ml of olive oil.
  13. Prepare 1 of beef stock cube.
  14. It's 4 of egg whites.
  15. It's 1 pinch of each cayenne pepper, black pepper, salt.
  16. It's 2-4 cloves of garlic.
  17. It's of herbs1 tbsp parsley, 1 tbsp mint, all chopped finely.
  18. You need of spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf..
  19. It's 4 cups of bechamel sauce (with the 4 egg yolks).

Moussaka instructions

  1. Slice the eggplants into long slices, approximately 1 cm thick.  Salt them, and let them stand for 30 minutes.  Wash the salt off, strain them and pat them very dry with kitchen paper..
  2. Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil.  Let them strain on absorbent paper..
  3. Prepare the meat filling.  In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink.  Add the wine and the stock cube.  Add the spices, a little water and let the meat simmer for 45 minutes..
  4. Then add the tomatoes, tomato paste, garlic, herbs, and the salt.  Allow to simmer until the sauce has thickened..
  5. Remove from the heat and allow to cool a little.  Stir in the egg whites..
  6. Prepare  the bechamel sauce.  Take care to only add the egg yolks once the sauce has cooled a little..
  7. In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes.  Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 1 hour..

Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Moussaka, undoubtedly one of the most well known classic Greek recipes, is My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. A Greek-inspired casserole with layers of fried eggplant, beef, and Bechamel.

Get Latest Recipe : HOME