Moussaka: Greek Baked Casserole with Aubergine and Mince

Moussaka: Greek Baked Casserole with Aubergine and Mince

Moussaka is a Greek celebratory dish: layers of aubergine, a Greek-style meat sauce and béchamel. Golden crust outside and a juicy filling inside — this is the festive food of the Greek Sunday table.

History of the dish

Modern moussaka was standardised by Greek chef Nikolaos Tselementes in the 1920s. He added French béchamel to the Middle Eastern prototype (musaqqa'a). The dish became a symbol of Greek cuisine.

Key ingredients

Aubergines (sliced and fried), beef or lamb mince with onion, tomatoes, cinnamon and allspice (Greek-style meat sauce), béchamel (butter, flour, milk, eggs, nutmeg), Parmesan.

How to cook at home

Salt the aubergines before frying and leave for 30 minutes — they will release bitterness and water. Make the béchamel thick: it should hold its shape when cut. Only slice the moussaka after it has rested for 15 minutes.