Greek Moussaka Recipe

The ingredients you will need to make this tasty Greek Moussaka Recipe!

About 500g of lean minced (ground) lamb
2 Aubergines (Eggplants) medium to large in size
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
1 heaped tablespoon chopped fresh parsley
1 teaspoon ground cinnamon
2 rounded tablespoons tomato purée
3 fl oz (75 ml) red wine
salt and freshly ground black pepper

The topping for the Greek Moussaka recipe

150ml greek yoghurt
1 medium egg, beaten
50g feta cheese
25g freshly grated parmesan

Photo courtesy of abbyladybug

Prepare the eggplants for the Greek Moussaka recipe

Leave the skins on and slice the eggplants into approximately 10mm thick slices.

Put the slices into a colander and sprinkle them with about 1 level dessertspoon of salt. Stand the colander on a plate to catch the water which comes out of the eggplant and put another plate on top of the eggplant slices.

You now need to weigh this plate down with something heavy (I find that a couple of tins of soup works quite well) and leave them for about an hour to let the juice come out.

After an hour, squeeze out any of the excess juice from the aubergines and dry them well in a clean cloth.

Spread the eggplant slices on a baking sheet and drizzle 1 tablespoon of the olive oil over them tossing them around to get a good coating.

Put the baking sheet in a pre heated oven (around 200 degrees) and roast the aubergines for 30 minutes or until they are browning at the edges.


Now the eggplant (aubergine) is ready to use in the Greek Moussaka recipe

Photo courtesy of Nic0

Prepare the lamb for the Moussaka recipe

Because the mince can have quite a lot of fat come out of it I usually dry fry the mince until it is nicely browned then remove it from the pan and put it to one side then discard any of the fat which has come out of it.

Then heat a tablespoon of olive oil in a large frying pan and fry the onions, garlic and thyme gently, without colouring, for about 10 minutes.

Stir the minced lamb back in and add the parsley, cinnamon, tomato purée and red wine and stir to combine the ingredients. Season the mixture well and cook gently for around 20 minutes, stirring occaisionally.


Now the lamb is ready to use in the Greek Moussaka recipe

Photo courtesy of PAgent

Prepare the topping for the Greek Moussaka recipe

I prefer this topping for my moussaka recipe because it is a bit lighter than others I have tried but that is purely my preference. I will give you some alternative toppings too and you can choose which one you think that you would prefer.

Mix the yoghurt with half of the cheeses and the beaten egg and season with ground pepper.

The topping is now ready to use in the Greek Moussaka recipe

White Sauce Topping For Greek Moussaka

30g finely grated Parmesan
568ml carton milk
1 bay leaf
3 black peppercorns
75g butter
75g plain flour
2 egg yolks

To make the white sauce put the milk along with the bay leaf and peppercorns into a saucepan. Over a low to medium heat bring the milk up to boiling point then remove it from the heat.
Cover the pan and leave to infuse for 20 minutes.
Melt the butter in a saucepan over a low heat and stir in the flour, to make a roux, cook this for about 3 minutes.
Strain the milk and, using a wooden spoon, slowly stir it into the roux, only adding more milk after it has been smoothly absorbed into the roux.
You should end up with a thick sauce. Simmer this over a very low heat for 5 minutes, stirring regularly. Then remove from the heat, beat in the egg yolks and add salt to taste.

Putting everything together to make the Greek Moussaka Recipe!

Line the bottom of a casserole dish with slices of aubergine, then spoon over some of the meat mixture. Build the layers up until all the meat and aubergine has been used.

Cover with the topping mixture and sprinkle with the remaining cheese and bake in a pre-heated oven at 180ºC / 350ºF / Gas 4 for about 1 hour until golden and bubbling.

Let the Moussaka stand for about 20 to 30 minutes before cutting and serving.


Enjoy the Moussaka!

Photo courtesy of abbyladybug

If You Enjoyed This Greek Moussaka Recipe Lens You Make Like My Others.
Click the links to view the other recipes.Easy, Creamy Eggplant (Aubergine)Curry ♥ Lentil Curry
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