This post has been sponsored by Slofoodgroup. All opinions expressed are my own.
Today we’re preparing a recipe that I’ve been meaning to make for a long time, but kept putting off for one reason or another – Homemade Moussaka.
However, I wanted this to be more than just a “classic” or “traditional” by-the-book moussaka, instead I wanted to do something really special, and with a little help from my new friends over at Slofoodgroup, whose gourmet spices and flavors really helped kicked today’s recipe up to new heights. Slofoodgroup is a gourmet spice house that puts to practice the basic principle of “best in, best out.”
Courtesy of Sloofoodgroup, today’s moussaka features lamb seasoned with Persian saffron and Saigon cinnamon, and a creamy bechamel infused with Tahitian vanilla. The end result is a delicious moussaka that features layers of rich flavor from beginning to end.
Moussaka really is in a realm of its own when it comes to traditional comfort foods. Few dishes evoke the same sense of anticipation and satisfaction as a traditional Moussaka. Picture layers of roasted eggplant cocooning a flavorful meat sauce, all crowned with a thick layer of creamy béchamel sauce. As the rich meat sauce simmers to perfection, it imparts an aromatic promise of indulgence that only the Greek version of this classic dish can deliver.
Here’s the good news for anyone making moussaka for the first time: this recipe offers the perfect blend of simplicity and sophistication. The harmonious marriage of red wine-infused tomato sauce, tender roasted eggplant, and the luscious meat sauce makes for a symphony of flavors that captivates taste buds and brings warmth to the soul.
A Moussaka masterpiece is not just a dish; it's a timeless tradition. With each layer meticulously crafted, this classic Moussaka recipe pays homage to the essence of this beloved dish. The Greek version, in particular, distinguishes itself with a red wine-infused meat sauce that imparts a depth of flavor, transforming each bite into a journey of taste and texture. The layers of roasted eggplant create a delicious tapestry that not only adds substance but also a delightful, smoky essence to the dish.
This delightful combination is finished off with a thick layer of béchamel sauce that blankets the entire creation.
So, whether you're a connoisseur of classic moussaka or venturing into its enchanting flavors for the first time, prepare yourself for a symphony of taste and a journey into the heart of this beloved Greek dish. The layers of history, flavor, and tradition await, promising a Moussaka experience that lingers on the palate, inviting you to savor the echoes of its timeless charm, even into the next day.
Now, without further introduction, let’s get to it.
Moussaka – Why We All Love It
- Decadent Indulgence. Moussaka is one of those recipes that’s unabashedly comfort food, to the point that it positively defies being “lightened up,” and I’m perfectly fine with that. Very few dishes are a ‘blatant culinary indulgence’ the way moussaka is, and today’s take is no exception.
- Make Ahead (Kind of). Moussaka heats up just fine, and letting the eggplant ‘set’ in the sauce and lamb juices only heightens the experience. As such, I wouldn’t hesitate making this a day or two ahead of time. However, leave it much longer than that and you’ll likely end up with soggy eggplant.
- Crowd Pleaser. Easy to love for the whole family, a tray of moussaka is sure to please guests of every ‘palate disposition.’
List of Ingredients - Everything You'll Need
For the Layers of Eggplant:
- 2 eggplants (sliced 1/4-inch thickness with skin)
- Note: Ensure uniform thickness of the eggplant slices even baking.
- Tip: Choose firm eggplants without bruises for better texture.
- Panko breadcrumbs
- Tip: We’re using Panko for added texture, but regular breadcrumbs will work just fine. Yes, Italian Breadcrumbs will also work deliciously.
- Flour
- Tip: Use all-purpose flour for a well textured coating.
- Egg wash
- Tip: Whisk the eggs thoroughly for a consistent coating.
- Vegetable or olive oil, for drizzling
- Note: Use high-quality olive oil for enhanced flavor.
For the Ground Meat Filling:
- 1 lb. of ground lamb
- Substitution: Ground beef or a mix of beef and lamb can be used.
- 1 sweet onion, sliced
- Tip: Choose a sweet onion variety for milder flavor.
- Dashes of fresh cinnamon
- Tip: Grate fresh cinnamon for a vibrant aroma.
- 1 tsp. salt
- Note: Adjust salt according to taste.
- 1 tsp. black pepper
- Tip: Freshly ground black pepper adds robust flavor.
- 1/2 tsp. sugar
- Tip: Balances the acidity in the caramelized onions.
- 2 tsps. olive oil
- Note: Opt for extra virgin olive oil.
For the Creamy Béchamel Sauce:
- 2 tablespoons unsalted butter
- Tip: Use unsalted butter to control the salt content.
- 1/4 cup AP flour
- Tip: Sift the flour for a smoother sauce.
- 1/8 teaspoon fresh vanilla bean
- Tip: Use fresh vanilla bean for an authentic touch.
- 1 teaspoon salt
- Note: Adjust salt to taste.
- 1 teaspoon black pepper
- Tip: Freshly ground pepper for optimal flavor.
- 2 1/2 cups whole milk
- Substitution: Low-fat milk can be used for a lighter sauce.
For the Marinara sauce:
- 24 ounces homemade or jarred marinara
- Tip: Choose a marinara with balanced sweetness and acidity.
Tips for Crafting the Perfect Moussaka:
Here are key tips to guide you through the process of achieving the perfect Moussaka:
- Start with the Right Tools:
- You’ll need a large roasting tray for the eggplant, a wooden spoon for stirring, a knife, and a cutting board. Nothing fancy.
- Eggplant Excellence:
- Slice the eggplants uniformly to promote even roasting.
- Remove excess water by salting the slices, ensuring a firm texture in the final dish.
- Roast to Perfection:
- Arrange salted eggplant slices on a large roasting tray, allowing each piece to absorb flavors evenly. You want a single layer of eggplant.
- Roast until the eggplants achieve a golden brown hue, ensuring they are fully cooked through.
- Arrange salted eggplant slices on a large roasting tray, allowing each piece to absorb flavors evenly. You want a single layer of eggplant.
- Savory Meat Sauce:
- Sauté onions and garlic in a large pan over medium heat, then add ground lamb and cook until browned.
- Introduce tomato paste for depth of flavor and let the sauce simmer.
- Béchamel Brilliance:
- Craft a creamy béchamel sauce in a large skillet, whisking constantly.
- Add a generous amount of nutmeg to the béchamel for a hint of warmth and complexity.
- Layering Technique:
- Assemble the layers with care, placing a velvety layer of eggplant between each rich spread of meat sauce.
- Crown the top with a layer of kefalotyri cheese for a delightful golden finish.
- Egg-cellent Addition:
- Whisk egg whites and egg yolks separately before incorporating them into the béchamel. This adds a light and fluffy texture to the dish.
- Golden Brown Grandeur:
- Bake the Moussaka until it achieves a golden brown perfection, showcasing the culmination of flavors.
- Lower the heat towards the end to prevent overcooking and ensure a harmonious blend.
- Let It Rest:
- Allow your Moussaka to rest for a few minutes after baking to let the flavors settle, enhancing the overall dining experience.
More Hellenic Delights from Living the Gourmet
1) Sweet Mediterranean Lasagna: This lasagna is a bit more colorful by design, featuring fresh baby spinach, a touch of sweetness from raisins and cinnamon, and ‘Mediterranean’ flavors such as capers, oregano, and lots of fresh garlic.
2) Pork Souvlaki with Homemade Tzatziki: My take on the ubiquitous Greek-Immigrant classic, combining herbed barbecued pork, with homemade flatbreads and fresh tzatziki. Super simple, satisfying and delicious, this recipe is perfect for backyard barbecues.
3) Greek Salad Pita Pockets: Combining fresh salad greens with sliced peppers, crumbled feta, Kalamata olives, and red onions, packed into a pita pocket and then drizzled with an balsamic vinaigrette, this is one salad you should definitely have in your repertoire.
4) Greek Tacos: My answer to the question “What tacos might taste like, had they originated in Greece?”
Moussaka (Greek Lamb & Eggplant Lasagna)
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
For the Eggplant:
- 2 eggplants (sliced 1/4-inch thickness with skin)
- Panko breadcrumbs
- Flour
- Egg wash
- Vegetable or olive oil, for drizzling
For the Ground Lamb:
- 1 lb. of ground lamb
- 1 sweet onion, sliced
- Dashes of fresh cinnamon
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. sugar
- 2 tsps. olive oil
For the Béchamel Sauce:
- 2 tablespoons unsalted butter
- 1/4 cup AP flour
- 1/8 teaspoon fresh vanilla bean
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 1/2 cups whole milk
For the Marinara sauce:
- 24 ounces homemade or jarred marinara
Instructions
For the Eggplant:
- Preheat Oven 400 degrees F.
- Set up a station with three shallow bowls. One with flour, one with an egg wash and one with the breadcrumbs.
- Dredge the eggplant first in the flour, then the egg wash and finally in the panko crumbs.
- Place on a baking sheet prepared with parchment paper and drizzle with the oil.
- Bake for 20 – 25 minutes or until the eggplant get a nice golden color, turning once halfway through the process.
- Set the eggplant aside while preparing the lamb.
For the Ground Lamb:
- Place the onion in a dry heated cast iron pan and sprinkle with the sugar.
Toss until the onion becomes golden. - Add the olive oil, lamb and the seasonings and toss until the lamb is cooked through.
Remove from the heat and set aside.
For the Béchamel Sauce:
- In a pan, melt down butter. Stir in vanilla bean, salt, and pepper.
- Whisk in flour until a thickened paste comes together.
- Add milk, gently whisking until smooth.
- Keep whisking occasionally for about 15-20 minutes until a smooth, creamy sauce comes together.
To Build The Moussaka:
- Place a teaspoon or two of olive oil at the bottom of the baking dish.
- Place two tablespoons of marinara sauce at the bottom of the baking dish and swirl around the bottom of the dish with the back of the spoon.
- Layer the eggplant at the bottom of the dish followed by marinara sauce followed by another layer of eggplant, repeat this for a total of two layers.
- Spoon the lamb over the eggplant and sauce and top with more layers of eggplant followed by the béchamel sauce.
- Preheat Oven 350 degrees F. and bake for 45 – 50 minutes until the top is slightly golden.
- Let the dish rest for about 10 – 12 minutes before cutting into.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Cuisine: Greek
Alison says
The spices in this recipe really elevated the typical moussaka to new heights! This has always been one of my favorite traditional Greek recipes!
Sharon says
This moussaka is the ultimate comfort food recipe. I love the different layers of flavor.
Cathy anderson says
I made this but my recipe called raisins and I thought no one will eat those , they are used to spices like this cinnamon etc!but when I layered all my stuff made the bechmel sauce everyone loved it!
I am gathering the ingredients today to make for tomorrow as I haven’t made this in two years ! Delicious I don’t recall seeing raisins but they give the dish something special
Anita says
This is so delicious, really on par with the one we get from our really popular local Greek restaurant.
Cyndy says
What a great twist on regular Moussaka. I loved the addition of cinnamon and vanilla. My family adored this and it will definitely be put into the dinner rotation!
Dannii says
This is brining back happy food memories of being in Greece. Your recipe looks really easy, so I am definitely going to give it a try.
Samantha Donnelly says
I love moussaka and have made it years ago but lost my recipe, I have saved this to make. The only thing I do change as we do not like aubergine is I slice potatoes and use instead.
Yeah Lifestyle says
I have eaten moussaka in the restaurant but never made this at home, so will be trying this recipe out. Bookmarked your page
Luna S says
I am usually not a fan of eggplant, but this looks really good! I would try it out.
Rhian Westbury says
We used to go to Cyprus all the time when I was younger and my family are obsessed with moussaka. But I don't know if they've ever managed to make one themselves that they love, but this one looks pretty great x
Rosey says
Eggplant is always so good. I love the nutritional value too.
DAVID J MYERS says
Catherine... My wife and I would love the Anchovy and Arugula Pasta in your previous post. She hates the fact that I don't like a lot of popular ingredients in my food...mushrooms and bell peppers for example...but we both agree on our dislike for eggplant. I do admit that your finished entrée does look good though! Take Care, Big Daddy Dave
Gloria says
Loving the sound of this version of the classic lasagna. What a great way to enjoy eggplant and lamb together. I know this will be a hit with the family.
Ann says
I love trying new lasagna recipes. This one sounds delicious! I will have to make it for our spaghetti night this week!
Marta says
This reminded me so much of the moussaka I had in Athens. I added a pinch of nutmeg to the bechamel as that's what I was taught in Greece and it was spot on the same flavor.
Bernice says
Thank you for reminding me how great Moussaka is...it's been ages since I've made it and I had lost my original recipe. Yours is very close to mine and super delicious.
Veronika says
I made this recipe last weekend and my whole family loved the dish! Saving it to make again next week!
Jamie says
This is such a satisfying and comforting lasagna! I love all the spices used in this, especially the dash of cinnamon in the lamb. Wonderful flavors!
Amy Liu Dong says
The first word is Fantastic. As I'm a lasagna lover. This is going to be in my Lasagna Recipe book. From the looks, it's delicious and yummy. The cheesiness makes it so enticing and tempting.
Ksenia says
This moussaka is just stunning, and the use of whole spices really brought it to another level. I really like the addition of saffron and I could see myself making this again and again, especially for a special occasions.
Katie Crenshaw says
This is one of my favorite Greek dishes! It turned out perfect! I served it with a Greek salad. It was delicious and filling.
Silvia says
What an interesting mixture of flavors and textures. We are fans of saffron, so seeing it in this moussaka recipe made us very happy.
Gloria says
I love trying flavours of the world, made right in my kitchen. This moussaka is comfort food for sure. Perfect to take to potlucks as well.
Elaine says
I made this over the weekend and loved everything about it. I adore moussaka and lamb. Yum.
Bernice says
Gosh, it has been YEARS since I've made Moussaka. Thanks for the reminder of how delicious and comforting this dish can be. Such a culinary treasure!
Leslie says
This is my first time making moussaka. I am obsessed with the recipe but especially the meat sauce! LOVE!!
Kathryn says
We love getting this out at restaurants so I'm glad I can make this at home. Loved every bite of this lasagna- it was a hit!
Jacqueline Debono says
I love moussaka and this version looks and sounds fantastic! I've never added vanilla bean to béchamel and I'm dying to try that. Plus baking the eggplant slices with breadcrumbs sounds like a great idea! On my to make list!
Dennis says
What an easy-to-make and delicious moussaka! My family loved it!
Amy says
This was my first time making moussaka and it was easier than I thought it would be. I love that your recipe bakes the eggplant ~ the same method I use in my eggplant recipe. The sauce was so creamy and delicious. This is a new favorite recipe in our house.
Jenny says
I like your way of making moussaka. I have been making the dish for years (Greek born and raised) and never tried it with lamb. It was really good and a nice change from ground beef. I also love your layering technique, it is original and clever. Very tasty moussakas!