Greek Moussaka
A classic comfort dish featuring layers of tender eggplant, rich spiced ground beef, and a creamy pareve bechamel topping.
Ingredients
- •3 large eggplants, sliced into 1/2-inch rounds
- •1/4 cup olive oil (60ml), divided
- •1 lb ground beef (450g)
- •1 large onion, finely chopped
- •2 cloves garlic, minced
- •1 can crushed tomatoes (14 oz / 400g)
- •1 tsp ground cinnamon
- •1/2 tsp dried oregano
- •Salt and freshly ground black pepper to taste
- •1/4 cup margarine (60g)
- •1/4 cup all-purpose flour (30g)
- •2 1/2 cups unsweetened soy milk or almond milk (600ml)
- •1/4 tsp ground nutmeg
- •2 large egg yolks
Instructions
- 1
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- 2
Brush the eggplant slices generously with olive oil on both sides, season with salt, and roast for 20 minutes until tender and golden brown.
- 3
In a large skillet, heat a tablespoon of olive oil over medium-high heat and sauté the chopped onion and minced garlic until translucent.
- 4
Add the ground beef, breaking it apart with a wooden spoon, and cook until browned completely.
- 5
Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper, then simmer on low heat for 20 minutes until the sauce thickens.
- 6
To make the pareve bechamel, melt the margarine in a medium saucepan over medium heat, whisk in the flour, and cook for 1 minute.
- 7
Gradually pour in the plant-based milk while whisking constantly to prevent lumps, and cook until the mixture thickens into a smooth sauce.
- 8
Remove the sauce from heat, stir in the nutmeg, and quickly whisk in the egg yolks until smooth.
- 9
Lower the oven temperature to 350°F (175°C).
- 10
In a 9x13-inch baking dish, arrange half of the roasted eggplant slices in a single layer at the bottom.
- 11
Spread the meat sauce evenly over the eggplant layer, then top with the remaining eggplant slices.
- 12
Pour the bechamel sauce evenly over the top, smoothing it out with a spatula.
- 13
Bake for 45 minutes until the top is golden brown and bubbling.
- 14
Let the moussaka rest for 15 minutes before slicing and serving.
💡 Chef tips
- Salting the eggplant slices and letting them sit for 20 minutes before roasting helps draw out excess moisture and bitterness.
- Moussaka tastes even better the next day, making it a fantastic make-ahead dish that can be reheated easily.
- Store leftovers covered in the refrigerator for up to 3 days.
✅ How it should turn out
The finished moussaka has a beautifully browned, custard-like top with a fragrant aroma of cinnamon and rich, savory layers of tender eggplant and spiced meat.