Moussaka is a traditional Greek tavern dish which takes its’ routes in the 10th century. Back that time it was served in Baghdad for the “caliphs” and the “rulers”. Layers of aubergine and meat have become very popular meal all over the world. We hope you’ll love this recipe and impress your friends! 


  • 2-3 aubergines (depending on the size)
  • olive oil
  • 1 large onion diced
  • 4 cloves garlic, rough chopped
  • 900 gr ground beef/lamb (or combined)
  • 1½ cups diced tomatoes
  • 2 Tbsp tomato paste
  • ½ cups white wine
  • 2 Tbsp fresh chopped parsley
  • 1 tsp sugar
  • ½ tsp cinnamon
  • ½ tsp kosher salt
  • cracked pepper
  • 3 Tbsp butter
  • 4 Tbsp flour (or rice flour)
  • 2 cups whole milk
  • ½ tsp nutmeg (use fresh grated if possible)
  • ¼ tsp kosher salt
  • ⅛ tsp white pepper
  • ¼ cup grated Parmigiano cheese
  • 1 egg, lightly beaten



  1. Preheat the oven to 200 C. Cut the aubergines into ¼ inch thick rounds ( no thinner), sprinkle with a little kosher salt and put into the bowl for 20-60 minutes. Rinse well, pat dry and brush each side with olive oil. Place into the baking tray and roast in the oven until it’s golden, about 20-30 minutes. You can grill the aubergine if preferred.
  2. While aubergine is roasting, make the meat sauce:                                                     Saute diced onion in oil on med high heat for 3-4 minutes, add garlic, turn heat down to med low and saute for 8-10 minutes until onions are tender. Add ground meat, turn heat up to med-high and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med low heat for 20 minutes.
  3. Then Make Bechamal sauce:                                                                                          Melt 3 Tbsp butter. Whisk in 4 Tsp flour and let cook for 2-3 on med heat, stirring often. Whisk in 1 cup milk. Whisk well, and add the 2nd cup. Stirring constantly bring to a boil, and let simmer on low for an additional 2 minutes. Remove from heat and add nutmeg, 2 Tbsp Cheese, salt, pepper. Set aside to cool. In a separate bowl, lightly beat an egg, but do not add it just yet.
  4. Divide eggplant slices into three parts, reserving the best looking largest pieces for the top and bottom layers. The others can be placed in the middle layer which will not be seen.Place one layer of eggplant into the pan. Add half the meat sauce. Add another layer of eggplant, and the remaining meat sauce. Add the third and final layer of eggplant. Whisk in the beaten egg into the bechamel sauce until nice and smooth. Spread the bechamel over the final eggplant layer. Sprinkle the remaining cheese and place into the oven at 180 C for 50-60 minutes, until beautiful and gold. let stand 10 minutes before serving.



Write a comment