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Greek Mousakka Recipe


Greek Mousakka Recipe Greek Mousakka Recipe


  • 6 eggplants,
  • 400 g fat-free ground beef,
  • 1 onion, chopped,
  • 1 green pepper, chopped
  • 2 tomatoes, peeled and copped,
  • 2 tablespoons tomato paste,
  • 1 tsp ground chilli,
  • 3 tablespoons oil,
  • 1/2tsp black pepper,
  • 1/2 tsp cumin,
  • Salt to taste,
  • 3 tbsp oil,
  • Extra oil to fry eggplants.

For bechamel sauce;

  • 1 heaping spoon of butter,
  • 2 heaping spoons of flour,
  • 2 cups of milk,
  • Salt,
  • Black pepper,
  • 1/2 cup grated mozzarella, chedar or parmesan cheese.


  1. Peel and slice the eggplant,
  2. Heat the frying oil in a deep pan and fry the eggplant slices,
  3. Heat 3 tbsps of oil in a large pan,
  4. Add into the chopped onion and pepper and cook until tender,
  5. Add the ground beef and cook until changes colour,
  6. Add the tomato paste and cook, constantly stirring, until it smells good,
  7. Add into the tomatoes and cook until tender,
  8. Add chilli, black pepper, cumin and salt and stir,
  9. Take the fried eggplants over a strainer and wait for the oil to drain for about 10 minutes,
  10. Place half of the eggplants into a 21*21 cm baking dish,
  11. Pour half of the ground beef sauce over,
  12. Cover with the remaining fried eggplants,
  13. Pour the remaining sauce,
  14. For bechamel sauce, melt the butter and add the flour and stir for a few minutes,
  15. Add the milk and pulse with a blender,
  16. Continue stirring until set,
  17. Add salt and pepper, stir and remove from the heat,
  18. Pour over the dish,
  19. Sprinkle over the grated cheese,
  20. Bake in a 170 C pre-heated oven until golden.

Bon Appetit…

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