Moussaka Recipe with step by step pictures. Greek origin moussaka is an eggplant casserole which is easy to make and taste super delicious.
Moussaka Recipe
Making moussaka at home is one of my long time pending recipe. Every time I buy an eggplant to make moussaka. It ends up into different dish like my eggplant bhaji or eggplant varuval. Finally few weeks back I made it and instantly fell in love with it.
Table of Contents
About Moussaka Recipe
Moussaka is a popular dish that originates from the Mediterranean and Middle Eastern cuisines. It is typically made with layered eggplants, ground meat (usually lamb or beef), and a creamy béchamel sauce.
The dish is traditionally prepared by frying sliced eggplant and potatoes, which are then layered with a cooked meat sauce. The meat sauce often includes ground lamb or in my case it is chicken, onions, garlic, tomatoes, herbs, and spices. The layers are then topped with a thick béchamel sauce made from butter, flour, milk, and sometimes egg yolks. After assembling the layers, the moussaka is baked in the oven until the top turns golden and the flavors meld together
Video for Moussaka Recipe
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Moussaka Ingredients
Eggplant (aubergine)
Try to get firm medium size eggplants for moussaka. Since large eggplants might have seeds which makes the casserole bitter.
Potatoes
Thinly sliced potatoes are often used as an additional layer in moussaka. Potatoes adds some structure and texture to the dish.
Ground meat
Lamb or beef is commonly used as the meat component in moussaka. I used ground chicken in my moussaka recipe. However, vegetarian or vegan versions of moussaka may omit the meat or use plant-based meat alternatives.
Tomatoes
Fresh tomatoes or tomato paste are often used in the meat sauce to provide acidity and enhance the flavor. It is added in the making of sauce to gives Taste.
Onion and garlic
These aromatic ingredients are typically sautéed along with the meat to add depth of flavor. I prefer to add lots of garlic for taste to the dish.
Béchamel sauce
The creamy béchamel sauce is an essential element of moussaka. It is made with butter, flour, milk, and sometimes eggs, creating a rich and velvety topping for the dish. Eggs are added in the sauce which sets the casserole.
Spices and herbs
Commonly used spices and herbs in moussaka include cinnamon, nutmeg, oregano, thyme, and parsley. I add a dash of chilli powder to add a kick to the dish.
Olive oil
Olive oil is used for frying the eggplant and potatoes and for sautéing the onions and garlic. But you can use any oil as you like.
Traditional Greek Moussaka Key Preparation Steps
- Preparing the béchamel sauce:
- Preparing the eggplant and potatoes
- Cooking the meat sauce
- Frying the Vegetables
- Assembling the moussaka layers
- Baking the moussaka
- Resting and serving
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Moussaka Recipe
Equipment
- oven
- Baking Tray
Ingredients
For Bechamel Sauce
- ¼ cup Butter
- ½ cup All Purpose Flour Maida
- 21/2 cup Milk
- 1 tsp Salt
- 1 tsp White Pepper Powder
- ¼ tsp Ground Nutmeg
- 1 Egg
For Meat Sauce
- 3 tbsp Olive Oil
- 2 Cloves
- 1 stick Cinnamon
- 2 Bay Leaves
- 10 Garlic Chopped
- 1 Onion Chopped
- 6 Tomato Pureed or use 3 cups tomato puree
- 500 grams Ground Chicken
- 1 tsp Black Pepper Powder
- 1 tsp Chilli Powder
- ¼ cup Water
- 1 tbsp Sugar
- 2 tsp Salt
- ¼ cup Coriander Leaves
For Vegetables
- 2 Eggplants
- 2 Potatoes
- ½ cup Olive Oil
- Salt to taste
- 1 cup Mozzarella Cheese
Instructions
- Start by making béchamel sauce, In a saucepan, melt butter over medium heat. Whisk in flour until it forms a smooth paste. Gradually add milk while whisking continuously to avoid lumps. Cook the sauce until it thickens, stirring constantly. season with salt, pepper, and grated nutmeg to taste. Remove the sauce to side and let it cool down. Once cooled completely mix one beaten egg and set aside.
- Slice the eggplant into approximately ¼-inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out excess moisture on a colander. Rinse the eggplant slices and pat them dry. Set aside.
- In a large pan, heat some olive oil over medium heat. Drop in cloves, cinnamon and bay leaf. Add finely chopped onions and minced garlic, and sauté until softened and lightly browned. Add in tomato puree and mix well. Add spice powders like chilli powder, salt, sugar and black pepper to taste. Add the ground meat (lamb or chicken) and cook until it is browned and cooked through. Add in ¼ cup of water. Cover and cook the sauce for a few minutes until the flavors meld together. Remove from heat and fetch out the whole bay leaf, cinnamon and cloves. set aside.
- Peel the potatoes and slice them into thin rounds, similar in thickness to the eggplant slices and set aside.
- Heat olive oil in a frying pan. Add eggplant pieces and fry till golden brown. Drain them on to a paper towel. Fry potato slices in the same oil till golden. Set aside.
- Preheat your oven to 375°F (190°C). In a baking dish, spread some meat sauce and spread evenly. Arrange a layer of eggplant slices on the bottom of the dish. If using potatoes, you can create a layer of potato slices as well. Spread a portion of the meat sauce evenly over the eggplant (and potatoes if using). Repeat the layers until all the ingredients are used, finishing with a layer of eggplant on top.
- our the prepared béchamel sauce evenly over the top layer of eggplant. Use a spatula to spread it out and ensure it covers the entire surface. Sprinkle cheese on top and this step is optional.
- Place the baking dish in the preheated oven and bake for about 1 hour or until the top turns golden brown and the moussaka is bubbling and cooked through.
- Once cooked, remove the moussaka from the oven and let it rest for about 30 minutes before serving. This allows the layers to settle and makes it easier to slice. Serve the moussaka hot, optionally garnished with chopped parsley.
Video
Notes
- Salting the eggplant slices and allowing them to sit for some time helps remove excess moisture and bitterness. Rinse and pat them dry before using. This step can prevent the eggplant from becoming too watery during cooking.
- Instead of frying the eggplants, you can bake them in a 200 degree C oven for 15 mins.
- Make sure you make the meat sauce nice and thick and not watery which makes the casserole firm to slice.
- Create even layers of eggplant, meat sauce, and optional potatoes. This helps ensure that each bite contains a balanced combination of flavors.
- The béchamel sauce has to be thick. If I am making the béchamel sauce in advance.
- Make sure you cover them with plastic wrap and make sure the wrap touches the top of the béchamel sauce so it doesn’t form a layer.
- Allow the moussaka to rest for about 30 minutes after baking helps the layers set and makes it easier to slice and serve.
Storing and Reheating
Moussaka can be stored in the refrigerator for up to 3 to 4 days. When reheating, cover the dish with foil and bake in a preheated oven at a low temperature until heated through. This prevents the top from burning while ensuring the dish is warmed evenly.Nutrition
Moussaka Recipe Step by Step pictures
1)Start by making bechamel sauce. Heat butter in a pan.
2)Add flour
3)Saute for a min.
4)Add in cold milk and mix well.
5)let the sauce thicken.
6)Add salt, white pepper powder and mix.
7)Add in ground nutmeg and mix.
8)Now let the sauce cool.
9)Once the sauce is cold. Add in one beaten egg and mix.
10)Set aside till use.
11)slice eggplants into thick slices.
12)sprinkle generously with salt and set aside.
13)Lets make the meat sauce. Heat olive oil in a kadai.
14)Add cloves, cinnamon and bay leaf
15)Add onions
16)Add lots of chopped garlic and saute for 2 mins.
17)Pour in tomato puree and mix.
18)Add sugar and spice powders.
19)Add minced chicken and salt.
20)Stir fry till cooked.
21)add little water and simmer.
22)add lots of coriander leaves.
23)Mix well. Remove the whole spices before assembling.
24)this is how much water collected from the eggplants.
25)Fry the eggplants. instead of frying you can bake them.
26)slice potatoes.
27)fry the potatoes as well.
29)lets assemble the casserole. First meat sauce.
30)layer eggplants.
31)layer potatoes
32)top with meat sauce.
33)top with eggplants.
34)pour sauce on top.
35)sprinkle with cheese which is optional.
36)bake till golden.
37)serve
Tips & Tricks
-
- Salting the eggplant slices and allowing them to sit for some time helps remove excess moisture and bitterness. Rinse and pat them dry. This step will prevent the eggplant from becoming too watery during cooking.
-
- Instead of frying the eggplants, you can bake them in a 200 degree C oven for 15 mins.
-
- Make sure you make the meat sauce nice and thick and not watery which makes the casserole firm to slice.
-
- Create even layers of eggplant, meat sauce, and optional potatoes. This helps ensure that each bite contains a balanced combination of flavors.
-
- The béchamel sauce has to be thick. If I am making the béchamel sauce in advance. Make sure you cover them with plastic wrap and the wrap touches the top of the béchamel sauce so it doesn’t form a layer.
-
- Allow the moussaka to rest for about 30 minutes after baking helps the layers set and makes it easier to slice and serve.
Similar Casserole Recipes
Storing and Reheating
Moussaka can be stored in the refrigerator for up to 3 to 4 days. When reheating, cover the dish with foil and bake in a preheated oven at a low temperature until heated through. This prevents the top from burning while ensuring the dish is warmed evenly.
Frequently Asked Questions
Is moussaka made with lamb or beef?
Traditionally, moussaka is made with lamb. Lamb is the more commonly used meat in Greek moussaka recipes. However you can use chicken too.
Is moussaka and lasagna the same?
The main ingredient in moussaka is typically eggplant along with meat. Lasagna, on the other hand, is traditionally made with layers of pasta sheets, meat sauce and cheese.
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