Greek moussaka with potatoes
4 servings
60 minutes
Greek moussaka with potatoes is an exquisite dish of Mediterranean cuisine that captivates gourmets with its harmony of flavors. This recipe traces back to ancient Greece, where the combination of eggplants, meat, and spices became an integral part of culinary traditions. Tender layers of potatoes, aromatic lamb mince in tomato sauce, juicy eggplants, and velvety béchamel sauce create a rich taste and unique texture. Baked to a golden crust, the moussaka takes on an appetizing appearance and rich aroma. It can be served as a main dish accompanied by a light salad and a glass of red wine. This is not just food — it’s a journey into the atmosphere of Greek hospitality, where each portion is filled with the warmth of the sunny coast and the generosity of traditional cuisine.
1
Slice the eggplants thinly, sprinkle with salt, and let them sit for about an hour to release their bitterness.
- Eggplant: 4 pieces
- Salt: to taste
2
Meanwhile, we boil the potatoes in their skins.
- Potato: 5 piece
3
When the eggplants release juice, rinse them well, dry with a towel, place on a baking sheet, drizzle with olive oil, and send to an oven preheated to 180 degrees for 15-20 minutes. The eggplants should become very soft, after which we take them out of the oven, cool them down, and chop them.
- Eggplant: 4 pieces
- Olive oil: to taste
4
In a sufficient amount of olive oil, sauté chopped onion and garlic until translucent. Add the minced meat and break it up with a wooden spatula to avoid lumps. Let it simmer on low heat with a closed lid while we prepare the tomato base. For this, blanch the tomatoes, peel them from the skin and seeds, chop them up and add to the pan with the minced meat. Also add finely chopped basil or dried as a seasoning.
- Onion: 1 piece
- Garlic: 4 cloves
- Ground lamb: 500 g
- Tomatoes: 5 piece
- Basil: 1 g
5
Thoroughly mix the minced meat with tomato sauce, cover with a lid, and let it simmer.
- Ground lamb: 500 g
6
Now let's prepare the béchamel sauce — melt butter in a pan, fry the flour until golden brown. Add milk to the flour. Stirring constantly, keep on low heat until the sauce starts to thicken. After that, turn off the heat, add yogurt and egg, and mix everything quickly and thoroughly until smooth. Season with salt and pepper and add a bit of nutmeg for aroma.
- Butter: 50 g
- Wheat flour: 1 tablespoon
- Milk: 1 glass
- Greek yoghurt: 150 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
7
Peel the boiled potatoes and cut them into small cubes. Place the potatoes as the bottom layer in the baking tray.
- Potato: 5 piece
8
The next layer is minced meat with tomato sauce.
- Ground lamb: 500 g
9
There is a layer of eggplants over the minced meat.
- Eggplant: 4 pieces
10
Pour everything generously with béchamel sauce and sprinkle with grated cheese. Then send the tray to an oven preheated to 180 degrees for about half an hour. Once a delicious golden crust appears on the moussaka, you can take it out and enjoy!
- Milk: 1 glass
- Greek yoghurt: 150 g
- Chicken egg: 1 piece
- Parmesan (Parmigiano Reggiano): 50 g
