Greek Moussaka

Maria KostoffMaria Kostoff
Greek Moussaka1 / 5
Preparation25 min.
Cook135 min.
Тotal160 min.
"This moussaka with zucchini and eggplants will keep you coming back for more."



How to cook

Peel and finely chop the onion and fry it with the garlic until soft, then add the minced meat. Gently fry the mixture by stirring constantly to prevent the pieces of meat from sticking.

While sauteing the tomatoes, add the spices - 1/3 tsp cinnamon, 1/3 tsp cloves, salt to taste, black pepper, oregano. Allow to simmer on low heat until it's left mostly in oil. After washing and cleaning the vegetables, cut them into circles (the eggplants and zucchini to a thickness of 1/2″ (0.7 cm), and the potatoes to 1/4″ (0.4 cm)), fry until pink.

Leave them aside to drain away the oil. If you need to prepare your own bechamel (3-4 tbsp flour, 4 1/5 cups (1 liter) milk, 1 egg), braise the flour with a little oil, while stirring constantly. Add the milk and continue stirring until thickened (it'll turn to cream), add the chicken broth, a little black pepper, 1 clove of garlic and a feta cheese cube.

Once cooled, add the beaten egg. Put the drained of oil vegetables in a medium sized oven dish. Put the potatoes on the very bottom, the eggplants directly on them, then the stuffing, spread out evenly, the zucchini and bechamel.

Bake in a moderate oven 356°F (180 °C) for about 1 1/2 hours. Serve it cut into pieces, at room temperature.


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