Classic Greek moussaka is a delightful, comforting dish that beautifully showcases the flavours of the Mediterranean. At its heart lies layers of tender, roasted aubergines, which are complemented by a rich, spiced minced meat filling, typically made from beef or lamb. The dish is further elevated by a creamy béchamel sauce, which, when baked to golden perfection, adds a luscious creaminess that contrasts beautifully with the robust flavours underneath.

Traditionally, moussaka is assembled in a large, shallow dish, creating a visual feast of rich colours and textures. It is often seasoned with fragrant spices such as cinnamon and nutmeg, lending a warmth that harks back to its ancient roots. Often enjoyed as a beloved family meal, moussaka is best served warm and can be accompanied by a simple green salad and a glass of robust red wine. This dish not only warms the body but also the soul, embodying the essence of Greek hospitality.

Vegan moussaka is a delightful, plant-based twist on the classic Greek dish. Traditionally made with layers of aubergine, minced meat, and béchamel sauce, this version substitutes the meat with a hearty mix of lentils, mushrooms, and spices, providing a rich, satisfying flavour. The dish is then topped with a creamy cashew-based sauce, offering that signature indulgence without dairy. Baked to perfection, vegan moussaka is a comforting and nutritious option that showcases the versatility of vegetables. Perfect for both dinner parties and family meals, it’s a great way to introduce anyone to the delights of vegan cooking.

Easy Greek Moussaka Recipe

If you’re craving a taste of Greece, look no further than this easy moussaka recipe. This comforting dish consists of layers of tender eggplant, a rich meat sauce, and creamy béchamel, baked to perfection.

To begin, slice 2 large aubergines and sprinkle them with salt to draw out moisture. After about 30 minutes, rinse and pat them dry. Meanwhile, prepare the meat sauce by sautéing diced onions and minced garlic in olive oil until fragrant, then add 500g of minced lamb or beef, cooking until browned. Stir in a can of chopped tomatoes, a dash of cinnamon, and a pinch of oregano, allowing the mixture to simmer until thickened.

Next, fry the aubergine slices in olive oil until golden. For the béchamel, melt butter in a saucepan, whisk in flour, and gradually add milk, stirring until thick and smooth. Finish with grated nutmeg and cheese.

To assemble the moussaka, layer half of the aubergines in a baking dish, followed by the meat sauce, then the remaining aubergines, and finally pour on the béchamel. Bake in a preheated oven at 180°C for about 45 minutes, or until bubbling and golden. Allow to cool slightly before serving, and enjoy this delightful slice of Greek cuisine with a fresh salad on the side!