Greek Moussaka, my favorite layered eggplant
The meaty, eggplant-based main meal known as moussaka, or eggplant casserole, is popular throughout the Middle East, Eastern Mediterranean, and Balkan regions. The Greek version is the most well-known outside of the area. The majority of variations consist of roasted eggplant and tomatoes, with minced beef typically added. Greek moussaka is made up of layers of eggplant and meat that are baked after being covered in béchamel sauce.
The history of the Greek Moussaka
Tselementés (a Greek chef and cookbook author) most likely composed the contemporary Greek version in the 1920s. It contains three layers: slices of sautéed eggplant on the bottom; minced beef cooked with red onion, garlic, and sliced tomatoes; seasoned with black pepper, cinnamon, and cloves; and topped with either milk sauce or béchamel sauce in the middle. Bake the assembled moussaka until the top begins to brown. Typically, it is served lukewarm. The name of the dish comes from the Arabic مسقعة (musaqqaʿa, “chilled”). This name is also used by the Greeks, Turks (musakka) and South Slavic languages (musaka/мусака). In other languages, it is simply called eggplant casserole.
Balkan versions
The three-layer variation is also popular in Serbia and Bulgaria; minced beef and pork are found in the bottom layer, sliced potatoes are found in the middle layer, and some sort of sauce is found on top. After cooking each layer independently, the layers are stacked and baked until the tops are golden. Throughout the remainder of the Balkans, the uppermost layer is frequently composed of sauce; this variation made its way to the UK through Elizabeth David‘s “Mediterranean Cookery” book, where it is regarded as the traditional variant. Often, breadcrumbs or grated cheese are added on top.
Variants of Greek Moussaka
The basic recipe has many variations; sometimes the vegetables are changed, and sometimes the sauce is left out. The most popular version in Greece may also include mushrooms, zucchini, or partially fried potatoes in addition to eggplant. The fasting moussaka recipe found in Tselementés cookbook calls for just vegetables (minced eggplant serves as meat), tomato sauce, and breadcrumbs instead of meat or béchamel. Sometimes grape leaves are used to decorate the moussaka.
Tips for the preparation of Greek Moussaka
– Before baking, sprinkle the bechamel sauce with breadcrumbs for a crispier topping.
– You can even bake it ahead of time and reheat it right before serving, or you can prepare everything the day before and just add the béchamel sauce.
– The traditional moussaka freezes well. Freeze for up to three months after placing it in an airtight container. Before eating, allow the desired amount to naturally defrost and reheat.
– Moussaka is typically consumed warm or at room temperature in Greece.
Ingredients of Greek Moussaka:
- 3 eggplants
- 6 tbsp of all-purpose flour
- 500 g minced beef
- 2 medium brown onion
- 4-5 cloves of garlic
- 4 tbsp of olive oil
- 100 g unsalted butter
- 2 cups of tomato purée
- 4 cups of milk
- salt, pepper, oregano, thyme, nutmeg, cinnamon
Steps:
- Cut the eggplants into thick slices. Place in a bowl, mix with 1 tsp salt, 1 tsp oregano, 1/2 tsp ground black pepper and 2 tbsp olive oil. Place the seasoned slices on a baking tray and bake at 200°C (400°F) for 30-35 minutes. Set aside.
- Prepare the béchamel sauce: Heat the butter, mix with the flour and add the hot milk, stirring constantly with a whisk. Cook, stirring constantly, until the mixture thickens. Season with 1/4 teaspoon nutmeg and salt and pepper to taste.
- Prepare the ragout: heat 2 tablespoons of olive oil, add the finely chopped onion and sauté for 4-5 minutes. Add the sliced garlic and the minced meat. Fry the meat until it turns white. Season with 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, salt, pepper and thyme to taste. Mix with the tomato puree and simmer over a low heat for 20 minutes. Remove from the heat and mix with 4-5 tablespoons of béchamel sauce.
- Layer the ingredients in a deeper-, oiled cassrole dish: half of the eggplant slices; all of the meaty ragout; and the remaining eggplant slices. Cover with bechamel sauce. To taste, place pieces of cheese over top. Though it’s so authentic and delicious without cheese, I really like Camembert.
- Bake at 180°C (350°F) for 55-60 minutes. Let cool a little and enjoy your Greek moussaka!
Watch our video about Greek Moussaka recipe: