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A community recipe by

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Moussaka is delicious and traditional of Greece.


Serves: 4

  • 4 eggplants
  • salt
  • olive oil
  • 4 medium chopped onions
  • beef
  • 4 ounces tinned tomatoes
  • 1 clove garlic
  • 1 teaspoon cinnamon
  • pecorino cheese
  • 1 cup breadcrumbs
  • 1 cup red wine
  • pepper


Moussaka is a community recipe submitted by Miki1978 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
  • Preheat the frying pan or skillet over low heat. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned.
  • Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, wine and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. (If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.)
  • Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
  • Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown. Remove the moussaka from the oven and allow to cool for 20-30 minutes.
  • Additional Information

    If you've never fixed aubergines before, there are two reasons often given for salting the aubergines: (1) to remove any bitterness, and (2) to absorb some of the natural liquids. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

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