Moussaka is a beloved Greek dish known for its layers of flavor and creamy texture. It’s a hearty casserole typically made with layers of sliced eggplants, spiced ground meat (usually beef or lamb), a rich tomato sauce, and a creamy béchamel sauce on top.

There are some questions as to the origin of Moussaka. The word in Turkish definition ”musakka” comes from the Arabic ”musaqqa’a” which means cold, ice and white. Regardless of it’s origins it remains a beloved Greek dish. Here’s a detailed description of the dish, its preparation, variations, and cookware used

Preparation

The Ingredients

Meat Sauce

• 1 pound (450g) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste
• Olive oil for sautéing

Eggplant Layer

• 2 large eggplants, sliced into rounds
• Olive oil for brushing
• Salt and black pepper

Béchamel Sauce

• 4 cups (1 liter) whole milk
• 1/2 cup (115g) unsalted butter
• 1/2 cup (65g) all-purpose flour
• A pinch of nutmeg
• Salt and black pepper to taste
• 2 large eggs
• 1 cup (100g) grated Parmesan cheese

Cookware

• Large skillet For browning the meat and preparing the tomato sauce.
• Baking dish A rectangular baking dish is commonly used for assembling and baking the moussaka.

Instructions For Preparing

1. Eggplants

• Slice the eggplants into rounds, about 1/4-inch thick.
• Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
• Grill or broil the eggplant slices until they are lightly browned and tender. Set them aside.

2. Meat Sauce

• In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
• Add the minced garlic and ground meat. Cook until the meat is browned and crumbled.
• Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and black pepper. Simmer for about 15-20 minutes until the sauce thickens. Remove from heat.

3. Béchamel Sauce

• In a saucepan, melt the butter over low heat.
• Add the flour and whisk continuously until it forms a smooth, pale paste (a roux).
• Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens.
• Season with a pinch of nutmeg, salt, and black pepper.
• Remove the saucepan from heat and let it cool slightly.
• Beat the eggs in a separate bowl, then add them to the béchamel sauce, whisking vigorously.
• Stir in the grated Parmesan cheese.

4. Assembling and Baking

• Preheat the oven to 350°F (180°C).
• In a large rectangular baking dish, layer the ingredients  start with a layer of grilled eggplant slices, followed by a layer of meat sauce, and then another layer of eggplant. Repeat until you run out of ingredients, finishing with a layer of eggplant on top.
• Pour the béchamel sauce evenly over the top layer.
• Bake in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and bubbling.
• Allow the moussaka to cool slightly before slicing and serving.

Variations

• Vegetarian Moussaka  Omit the meat and make a vegetarian version by using layers of eggplant, zucchini, or even potatoes.
• Moussaka with Potatoes  Replace some or all of the eggplant layers with thinly sliced potatoes.
• Regional Variations Different regions of Greece have their own variations of moussaka, some of which include additional ingredients like minced onions, bell peppers, or mushrooms.

Nutritional value

The nutritional content of moussaka can vary based on specific recipes, portion sizes, and the particular ingredients and their quantities. However, here’s a general breakdown for a typical serving size (around 250 grams or about a cup) –

Nutritional Value of Moussaka (for a 250g serving)

1. Calories – 300-400 kcal
2. Protein – 15-20g
3. Total Fat – 20-25g
   • Saturated Fat – 8-12g
   • Monounsaturated Fat – 5-8g
   • Polyunsaturated Fat – 1-3g
4. Carbohydrates – 15-25g
   • Sugars – 5-8g
   • Dietary Fiber – 3-5g
5. Cholesterol – 50-80mg
6. Sodium – 400-700mg
7. Potassium – 300-500mg
8. Calcium – 100-150mg
9. Iron – 2-3mg

Moussaka’s nutritional profile

• The dish is calorie-dense, largely due to the meat and the béchamel sauce.
• The protein content is mainly from the meat and a bit from the béchamel sauce.
• Moussaka is relatively high in fat, primarily from the meat, olive oil, and the creamy béchamel layer.
• Eggplants contribute to the dietary fiber and various micronutrients.

It’s worth noting that this is a general overview, and the exact nutritional values can vary based on specific recipes and preparation methods. If health or caloric intake is a concern, consider enjoying moussaka in moderation or seeking out lighter versions of the recipe.

Conclusion

Moussaka is a classic Greek comfort food that’s often enjoyed with a side of Greek salad and crusty bread. It’s a labor of love, but the layers of flavor and creamy béchamel sauce make it well worth the effort.

Greek dishes