Learn How To Make Greek Moussaka

Although the original recipe includes milk and meat, you can make a vegetarian version of the Greek moussaka by substituting these ingredients for almond milk and seitan or soy grits.
Learn how to make Greek moussaka

Moussaka is a delicious Greek dish that is somewhat reminiscent of Italian lasagna. The difference is that the moussaka has only three layers. The most striking feature of Moussaka is that it is made using the most typical vegetable in Greek cuisine: eggplant. Generally, moussaka is eaten for lunch as either the sole dish or the main course of the entire meal. It is a very nutritious and tasty food that is sure to satisfy and provide the energy needed for the day. Learn how to make a delicious Greek moussaka with our instructions!

Greek moussaka

The recipe we present below is for approximately 4-6 people. If you want to make moussaka for a larger group, just add the ingredients in the right proportions.

However, if you decide to edit the recipe, don’t miss out on the olive oil and spices mentioned in this guide, as they are what give the Greek moussaka its typical flavor.


  • Olive oil
  • Red wine vinegar
  • 1 small onion
  • ½ pounds of eggplant
  • 1 tablespoon oregano
  • 400 g of minced lamb
  • 1 tablespoon tomato puree
  • 3 tablespoons white wine
  • 1.5 teaspoons grated parmesan cheese
  • Spices: coarse sea salt

Ingredients for white sauce

  • 5 dl milk
  • 2 tablespoons margarine
  • 60 g of flour
  • Spices: fine salt, black pepper, nutmeg

Manufacture of white sauce

1. Melt the margarine in a pan over medium heat. When it is liquid enough, add the flour and mix well but slowly. The flour should roast during this process.
2. Heat the milk in a saucepan over medium heat. When it boils, turn off the heat.
3. Add milk to the flour-margarine mixture. Continue stirring to prevent lumps from forming in the mixture.
4. Allow to cool for five minutes to allow the mixture to have the correct composition. Then turn off the heat and season with a touch of salt, freshly ground black pepper and nutmeg.

This is how the Greek moussaka is completed

1. Wash and slice the eggplant. Put the slices in a bowl and sprinkle with coarse sea salt. Let the slices be an hour.
2. Place the frying pan on medium heat for five minutes before the hour has elapsed.
3. Dry the eggplant slices on blotting paper and fry them in plenty of oil. They should be golden brown on both sides.
4. When they are ready, drain the oil well and place on a plate.
5. Meanwhile, marinate the mutton in vinegar, roasted nutmeg and olive oil.
6. Peel and chop the onion and fry it in a pan with the tomato puree. Add a sip of white wine and oregano.
7. Allow the sauce to cook on low heat for about half an hour.
8. Preheat the oven to 180 ºC.
9. Fry the lamb halfway through the other pan. Set aside.
10. When the sauce is ready, season it with salt and fresh black pepper and stir.
11. Pour the onion-tomato sauce over the meat and stir.
12. Lubricate the baking dish with a small amount of olive oil. Sprinkle a little breadcrumbs evenly on the pan and place a layer of fried eggplant slices on top.
13. Add a layer of meat and a layer of white sauce on top of the eggplant layer.
14. Repeat until you have assembled three layers. The last layer should be white sauce.
15. Bake in the oven for about 30-40 minutes. This way the moussaka cooks well and browns a bit.

Moussaka can be prepared in many different ways, as everyone adds their favorite ingredients to it. It is still important to keep the spices the same so that you can enjoy the original Mediterranean flavors.

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