Moussaka in Greek

Moussaka is the hallmark of the national Greek cuisine. This dish is very common in the Balkans and the East. And everyone who has traveled through this amazing sunny country has undoubtedly tried Greek moussaka with eggplant.

The characteristic spicy taste of tomatoes, eggplant, garlic and minced meat gives a real gastronomic pleasure. Thanks to the vegetable mixture from TM 4 Seasons, the preparation of a hearty and flavorful dish will take only a few minutes.

Traditionally, beef or lamb minced meat is added in layers to the vegetable mixture of tomatoes and eggplant. We offer a step-by-step recipe for moussaka in Greek with eggplant, which will allow you to cook this southern dish at home.

The combination of fresh vegetables, meat, spices and parmesan makes moussaka in Greek a special tender and spicy dish. The Greek moussaka recipe with eggplant will add to your collection of homemade gastronomic delicacies and take its rightful place among the dishes of proper and healthy nutrition.

Cooking Method

Defrost eggplants in advance. Fry the minced meat in a hot frying pan with the addition of olive oil. Add onion and minced garlic to the minced meat. At the very end, add tomato paste. In a separate frying pan with a small amount of olive oil, fry the frozen Moussaka mixture for 8 minutes, until tender.

Prepare the sauce: Melt butter in a saucepan, add flour and fry, stirring, for 2-3 minutes. Pour milk into this mixture a little at a time, stirring it constantly with a spatula. Add salt, turn down the heat and boil for 5 minutes. Pepper and add a pinch of nutmeg. The ideal sauce should eventually become homogeneous, without lumps.

Grease the mold with butter, lay out the bottom with eggplants, then minced meat, a mixture of "Moussaka" on top. Cut the tomato into rings and put it on top. Pour the moussaka sauce, put mozzarella slices on top, sprinkle with parmesan and bake in the oven for 30-40 minutes until golden brown. In order to cut into even portion squares, moussaka needs to be cooled, but for those who can't wait – this is a dish that is perfect both cold and hot.