Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Traditional Greek moussaka served with layered aubergine, minced meat and béchamel sauce.
Layers of aubergine, minced meat, and creamy béchamel baked to golden perfection.

Classic Greek moussaka

Author: Flavelo
Recipes Main Courses

Moussaka is a symphony of aubergine, spiced meat and creamy béchamel. The structure of aubergine is like a sponge: full of air. If fried untreated, it absorbs huge amounts of oil. During preparation (salting) this spongy structure collapses, so upon frying it becomes creamy, not oily. The use of cinnamon and cloves in the meat is the secret ingredient distinguishing authentic Greek flavour from Italian.

🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large frying pan for meat ragu
  • Baking tray or heatproof dish
  • Kitchen paper
  • Saucepan for béchamel

Allergen Information

⚠️ Milk
⚠️ Gluten

Instructions

1 ✓

Wash the aubergines, cut lengthways into 1 cm slices. Salt them thoroughly and let stand for 20 minutes.

Tip: Salt draws water from cells via osmosis. This water carries away the bitter taste and makes the flesh denser.
2 ✓

Meanwhile prepare the ragu: fry the finely chopped onion in oil, add the meat, and fry until browned.

Tip: It is important the meat doesn't just boil but gets a little colour (searing).
3 ✓

Pour over the wine, let the alcohol evaporate, then add the tomato and spices (salt, pepper, cinnamon, crushed garlic). Cook until thick (approx. 20 minutes).

Tip: Cinnamon gives the dish its character, but use only a pinch, it shouldn't taste like cake!
4 ✓

Wipe the aubergine slices dry with kitchen paper. Fry both sides in a frying pan with a little oil until golden brown.

Tip: If you don't want to fry in oil, you can bake them on a tray brushed with oil at 200°C.
5 ✓

Make the béchamel: melt the butter, mix in the flour (white roux), then gradually pour in the milk, whisking until thickened. Season with salt and pepper.

Tip: Add the milk in portions, always mixing smooth, so it won't be lumpy.
6 ✓

Layer: aubergine on the bottom of the dish, meat ragu on top, then aubergine again. Pour the béchamel over the top and sprinkle with cheese.

Tip: The béchamel seals the dish, protecting it from drying out.
7 ✓

Bake at 180°C for approx. 35-40 minutes until the top is golden brown. Rest before serving!

Tip: During resting (cooling) the béchamel and fats solidify slightly, making it sliceable.

Recipe FAQ

Why did the aubergine become bitter?
This can happen with older varieties. Salting and 'sweating' helps draw out bitter compounds along with the water.
It falls apart when serving.
Moussaka must rest! After baking, give it at least 20 minutes for the layers to set (juices to thicken back up).

Ingredients

  • 3 medium Aubergines
  • 500 g Minced beef (or lamb)
  • 1 head Onion
  • 2 cloves Garlic
  • 400 g Tinned tomatoes (peeled)
  • 100 ml Dry red wine
  • 1 pinch Cinnamon
  • 500 ml Milk (for béchamel)
  • 50 g Butter (for béchamel)
  • 50 g Flour (for béchamel)
  • 100 g Grated cheese (Kefalotyri or Parmesan)